Yaki-gyoza: pork and cabbage dumplings pan-fried until the base is crisp, then steam-finished under a lid. This batch of ~30 covers four people as a starter or two as a main.
Before you start
Make the filling first, then the dough, and let the dough rest while the filling sits in the fridge. The 20-minute rest is not optional — unrested dough tears when rolled thin. The total elapsed time is about 65 minutes but most of it is passive.
Garlic — more than you think
Gyoza uses noticeably more garlic than Chinese jiaozi. Four cloves for 200 g pork is correct. The garlic is raw in the filling and cooks through during frying — it mellows and sweetens, but the quantity gives gyoza their characteristic aroma.
The cabbage squeeze
Wet filling is the main failure mode. Salt draws water out of the cabbage; squeezing removes it before it can dilute the pork mixture and loosen the wrapper seal. If you’re in doubt, squeeze again. You should be wringing the cabbage until your hands are dry.
Thin wrappers
Gyoza wrappers are thinner than jiaozi wrappers. Target ~1.5 mm centre, ~1 mm edge. Thinner wrappers crisp better on the base and the top stays tender without becoming doughy. If the dough springs back, let it rest 5 more minutes.
Shop-bought gyoza skins are a valid shortcut — look for round skins labelled 餃子の皮, not wonton wrappers (square, thicker, different texture).
Pan choice
A flat-bottomed pan is essential for even contact. A wok base gives uneven crisping. Cast iron or stainless are ideal. Non-stick works but gives less colour. Use medium-high heat; too low and the base steams rather than fries.
The water-steam step
Add water when the base is golden, not before. The water splatter is intense — keep the lid ready to cover immediately. The steam cooks the filling and top of the wrapper simultaneously. The goal at lid-off: no standing water, base re-crisped. If water remains, a few more seconds on high finishes it.
Serving
Serve flat-side up so the crust does not steam itself soft on the plate. Do not sauce the crust — let it stay dry and crunchy for contrast with the tender top.