# Ingredient List:
→ 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 - 1/2 teaspoon sugar
09 - 1/4 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 - 1/2 teaspoon toasted sesame seeds
# How-To Steps:
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 evenly distributed throughout the filling.
02 - Lay wonton wrappers flat on a clean work surface. Place 1 heaping teaspoon of filling in the center of each wrapper. Moisten the edges with water using your fingertip.
03 - Fold each wrapper over the filling to form a half-moon shape and press gently to seal the edges. Flatten the dumpling slightly with your palm to create the characteristic smashed appearance.
04 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place half of the dumplings in the pan with the flat side facing down. Cook for 2 to 3 minutes until the bottoms turn golden brown.
05 - Add 2 tablespoons water to the pan and immediately cover with a lid. Steam for 2 to 3 minutes until the wrappers become tender and the filling cooks through completely.
06 - Remove the lid and cook for an additional 1 minute to re-crisp the bottoms of the dumplings. Transfer to a serving plate and repeat steps 4 through 6 with the remaining dumplings and oil.
07 - In a small bowl, whisk together soy sauce, rice vinegar, chili oil if using, and toasted sesame seeds until well combined.
08 - Arrange hot gyozas on a serving platter and present alongside the dipping sauce for immediate consumption.
