How to cook Japanese Gyoza Pork Dumplings

In a bowl, mix together the ground pork, chopped cabbage, green onion, garlic, and ginger. Season with salt and pepper.

Taking one Gyoza wrapper at a time, place a small spoonful of the pork mixture in the center of each wrapper. Fold the wrapper over the filling and seal the edges using water or egg white.

In a non-stick pan, arrange the Gyozas in a single layer, flat side down. Pour enough water to cover half of the dumplings and place the lid on. Cook until the water has evaporated.

Remove the lid and let the bottom of the dumplings turn crispy.

In the meantime, prepare the dipping sauce by mixing together soy sauce, rice vinegar, and sesame oil. Add chili oil if you prefer it spicy.

Once the dumplings are cooked and crispy, serve with the dipping sauce.