Finely chop the cabbage and sprinkle with salt. Let it sit until it softens.

Gently squeeze the salted cabbage with both hands to remove excess water. Add all the seasonings and mix well by hand.

Place about 1 1/2 teaspoons of filling in the center of each gyoza wrapper. Moisten the edges with water, then fold and pleat to seal. (A butter knife works well for this!)

If you’re not eating all of them right away, freeze the extras for later.

Heat a frying pan and add sesame oil. Arrange the gyoza neatly in the pan and cook over high heat.

When the bottoms are golden brown, add 1/2 cup (100ml) water and cover. Steam over medium heat.

When most of the water has evaporated, remove the lid and let any remaining moisture cook off.

Use a spatula to loosen the gyoza. Place a plate over the pan, hold it in place, and flip the pan to transfer the gyoza to the plate without breaking them.

These are always a hit at parties!

This recipe was featured in the Pepsi Special Campaign as a reference recipe (2013/06/01).

Featured in Cookpad News (2020/10/4).