Vegetable Gyoza Pan-Fry

Ingredients

• 24 pieces Gyoza wrappers
• 200 g Napa cabbage
• 80 g Carrot
• 2 stalks Green onion
• 1 clove Garlic(optional)
• 1 tsp Ginger(optional)
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 1.5 tbsp Neutral oil (for pan-frying)
• 3 tbsp Water (for steaming during pan-fry)
• 1 tsp Cornstarch(optional)
• 2 tbsp Soy sauce (dipping sauce)
• 2 tbsp Rice vinegar (dipping sauce)
• 1 tsp Chili oil or chili flakes (optional)(optional)

Instructions

1. 1

   Prep (15 minutes): Finely shred cabbage and grate carrot. Finely chop green onion (and garlic/ginger if using). Squeeze cabbage lightly to remove excess water. Mix cabbage, carrot, green onion, garlic/ginger (if using), soy sauce, sesame oil, and cornstarch (if using) into a cohesive filling.

2. 2

   Assemble (15 minutes cook time begins): Place about 1 tsp filling in the center of each wrapper. Lightly wet the edges with water, fold into half-moons, and crimp to seal. Heat a large nonstick skillet over medium-high heat with 1.5 tbsp neutral oil.

3. 3

   Pan-fry (15 minutes total cook time): Arrange gyoza flat-side down in the pan (work in batches if needed). Cook 3–4 minutes until bottoms are crisp and golden. Carefully add 3 tbsp water, cover, and steam 3–4 minutes until wrappers are tender.

4. 4

   Finish: Uncover and cook 1–2 minutes to evaporate remaining moisture and re-crisp bottoms. While gyoza cook, stir soy sauce and rice vinegar for the dipping sauce (add chili oil/flakes if using). Serve hot with dipping sauce.