Napa Cabbage Gyoza with Miso Dipping Sauce

These crispy and juicy Napa Cabbage Gyoza with miso dipping sauce are bursting with flavor and have an amazing, balancedt exture. The mild and sweet napa cabbage perfectly complements the miso-seasoned pork filling. Make a batch and freeze now!
 This recipe is created by Nami (JustOneCookbook®)
Trimmed_Napa Cabbage Gyoza-7195
Prep Time 1 hour
Cook Time 30 minutes
Servings 80 gyoza dumplings


  • lb Napa cabbage (½ medium head)
  • 1 tsp Kosher salt (for salting thenapa cabbage)
  • 2 oz Garlic chives
  • 2 Green onions
  • 1 lb Ground pork

For the Filling Seasonings

  • 1 tsp Grated ginger
  • 1 clove Minced garlic
  • 1 tbsp Sake
  • 1 tbsp Soy sauce
  • 1 tbsp Potato starch or cornstarch
  • 1 tbsp Toasted sesame oil
  • ¼ tsp Freshly ground black pepper

For Wrapping

  • 1–1½ Packages Gyoza wrappers (roughly 80 wrappers)
  • 2 tbsp Potato starch or cornstarch (for dusting the baking sheet) 

For Frying Each Batch

  • 1 tbsp Neutral oil
  • 4 tbsp Water
  • ½ tbsp Toasted sesame oil

For the Miso Dipping Sauce

  • 3 tbsp Soy sauce
  • 3 tbsp Rice vinegar (unseasoned)
  • 1 tbsp Sugar
  • ½ tbsp La-yu (Japanese chili oil) (optional)


To Prepare the Napa Cabbage

  • Remove the tough core from the napa cabbage. Slice the cabbage crosswise into thin strips about ⅓-inch wide. Finely chop the strips crosswise into very small pieces, especially the thick white parts of the leaves. Then, run your knife through the cabbage to mince it finer.
  • Next, sprinkle it with kosher salt. Massage the salt into the minced cabbage with your hands. Transfer it to a bowl. Set aside to allow the salt to draw out the moisture from the cabbage.

To Make the Filling

  • Meanwhile, slice the garlic chives into small pieces and add to a large bowl.
  • Next, chop the green onions into thin slices and add to the bowl with the chives.
  • To the bowl, add the ground pork, grated ginger, minced garlic, sake, miso, soy sauce, potato starch, toasted sesame oil, and freshly ground black pepper.
  • Mix well and knead the mixture with your hand (I wear a plastic glove) until it becomes sticky and pale in color.
  • Use your hands to squeeze out the moisture from the wilted napa cabbage. Add the drained napa cabbage to the meat mixture.
  • Knead well by hand to combine until the cabbage is evenly incorporated into the filling and the mixture is sticky.

To Fold the Gyoza

  • Prepare a small bowl of water for dipping your finger. Open your 1–1½ packages gyoza wrappers and cover thew rappers with a damp towel or plastic wrap so they don’t dry out.
  • Pick up one wrapper and place it in the palm of your non-dominant hand (left hand for me). Place a scant one tablespoon of the filling in the center of the wrapper. Flatten it with the spoon, making sure to press out any air pockets in the filling.
  • Dip one finger in the water and use it to draw a circle around the outer ¼ inch (6 mm) of the wrapper to moisten. Fold the wrapper in half over the filling. Pinch the wrapper together at the top center of the half circle, but don’t seal it yet.
  • To make the first pleat, hold the wrapper in your left (non-dominant) hand. Starting on the right side near the top center, use the thumb and index finger of your right hand to fold the top half of the wrapper into a pleat that leans toward the center.
  • Use your left thumb and index finger topress the folded pleat tightly against the back half of the wrapper. Repeatfolding along the right side about once every ¼ inch, making a total of 3–4pleats. Press out any air pockets and seal the edge closed. Pinch the pleats tosecure.
  • Now, make the pleats on the left side. Hold the gyoza with your right hand. Starting at the center top, use your left fingers to fold 3–4 pleats leaning toward the center and moving toward the left side. Press out any air pockets and seal the edge closed. Press the pleats one last time. Evenly distribute the filling and shape the gyoza to create a flat side on the bottom.
  • Dust a baking sheet with some potato starch. Place your finished gyoza on top and cover with plastic wrap to avoid drying. Repeat to fold the remaining wrappers.

To Freeze for Later

  • If you want to store uncooked gyoza to cook later (optional), now is the time to freeze them. Before the filling starts to release moisture and make the wrappers soggy, lay out the gyoza on a sheet pan or plate in a single layer so they‘re not touching. Then, cover with plastic wrap or a large resealable bag and flash freeze them in the freezer until solid(or at least frozen on the outside).
  • Once the gyoza are solid, pack them in an airtight bag to freeze. Because you flash froze them, the gyoza won’t stick to each other in the bag. Store the gyoza in the freezer for up to a month. When you’re ready to cook them, place the frozen gyoza directly in your frying pan.Follow the regular cooking instructions below, but steam them for an extra 1–2minutes.

To Fry the Gyoza

  • Cook the gyoza in batches. First, heat alarge frying pan over medium heat; nonstick or carbon steel pans work well.When the pan is hot, add the neutral oil. Then, place the gyoza in the pan,flat side down. Arrange them in a single layer in either a circular pattern ortwo rows, and leave space between each piece so they don’t touch each other.
  • Cook until the bottom of the gyoza turns golden brown, about 3 minutes. Then, add water to the pan.
  • Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates. They are cooked if the gyoza pleats look soft; if not, add some water and steam for a bit longer. Tip: If you‘re cooking frozen gyoza, steam them for an extra 1–2minutes.
  • Remove the lid to evaporate any remaining water. Drizzle toasted sesame oil around the edges of the pan. Cook, uncovered, until the gyoza are browned and crisp on the bottom.
  • Once the gyoza have a crust, they will release from the pan naturally. Remove to a plate. Repeat this process to cook the other batches.

To Makethe Dipping Sauce

  • In a small bowl, combine miso, soy sauce, rice vinegar, sugar, and la-yu (Japanese chili oil). Mix it all together until miso is completely dissolved.

To Serve

  • Transfer the Napa Cabbage Gyoza to a serving plate and serve with individual bowls of miso dipping sauce on the side. Enjoy!

To Store the Cooked Gyoza

  • You can keep the leftover cooked gyoza in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

Product used in this recipe

organic miso 3 years aged_400g

Organic Miso 3 Year Aged
14.1 oz (400g)

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