READY IN: 31minsYIELD: 30 gyoza


  • 12 cup nira chives, finely chopped
  • 12 lbground pork
  • 1cupgreen cabbage, finely chopped
  • 1tablespoonginger, minced
  • 2garlic cloves, pressed
  • 1 12 tablespoonschili oil (or to taste)
  • 12 tablespoonsesame oil
  • 12 tablespoon shaoxing cooking wine
  • 12 tablespoonlow sodium soy sauce
  • 12 teaspoongranulated sugar
  • 14 teaspoonsea salt
  • 14 teaspoonblack pepper (or to taste)
  • 30wonton wrappers (or more if needed)
  • 2tablespoonscanola oil (or more if needed)
  • 2tablespoonswater

  • In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
  • Scoop meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over. For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until reach the other end. To make it look prettier, bend it to form a crescent shape. Place gyoza on a plate lightly floured. Keep filling until meat mixture is gone.
  • In a non-stick skillet over medium-high heat, add canola oil. When hot, place gyoza in a circle, flat side down, and cook for 2 ½ to 3 minutes or until nicely browned. Pour in water, cover and steam for 3 minutes.
  • Remove from the heat and serve immediately with gyoza sauce. Makes between 30 to 35 gyoza.
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