# Components:
→ Filling
01 - 7 oz ground pork or chicken
02 - 1 cup napa cabbage, finely shredded
03 - 2 green onions, finely sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon soy sauce
06 - 1 tablespoon sesame oil
07 - 1 teaspoon fresh ginger, grated
08 - 0.5 teaspoon sugar
09 - 0.25 teaspoon black pepper
→ Dumplings
10 - 16 store-bought wonton wrappers
11 - 2 tablespoons neutral oil such as canola or sunflower
12 - Water as needed
→ Dipping Sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon chili oil, optional
16 - 0.5 teaspoon toasted sesame seeds
# Directions:
01 - In a mixing bowl, combine ground pork, shredded napa cabbage, sliced green onions, minced garlic, soy sauce, sesame oil, grated ginger, sugar, and black pepper. Mix thoroughly until all ingredients are well incorporated.
02 - Lay out wonton wrappers on a clean work surface. Place 1 heaping teaspoon of filling in the center of each wrapper.
03 - Moisten the edges of each wrapper with water. Fold the wrapper over the filling to form a half-moon shape and press gently to seal. Flatten slightly with your palm to create the smashed dumpling shape.
04 - Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Place half the dumplings flat side down in the pan and cook for 2 to 3 minutes until the bottoms are golden brown.
05 - Add 2 tablespoons of water to the pan and immediately cover with a lid. Steam for 2 to 3 minutes until the wrappers are tender and the filling is cooked through.
06 - Remove the lid and cook for an additional 1 minute to re-crisp the bottoms. Transfer the cooked dumplings to a serving plate. Repeat steps 4 through 6 with the remaining dumplings and oil.
07 - Mix soy sauce, rice vinegar, chili oil if using, and toasted sesame seeds in a small bowl.
08 - Serve the gyozas hot with the prepared dipping sauce on the side.
