yaki-gyoza

Yaki gyoza are the pan-fried form of Japanese gyoza, dumplings related to Chinese jiaozi. A familiar filling combines minced pork with finely chopped cabbage, ginger and garlic. Namiko Hirasawa Chen’s recipe also includes shiitake and spring onions. The cabbage is salted and squeezed before mixing, and round wrappers are folded over the filling and pleated along the edge.^[1]

Cooking combines dry and moist heat. The dumplings are first browned in a pan, then water is added and a lid traps steam around them. Once the lid is removed, sesame oil and further frying restore the crisp base. Soy sauce, rice vinegar and optional chilli oil make the dipping sauce. Garlic chives can be added to the filling.^[1]