Step 1

Gather all the ingredients. Tip: After you open the gyoza wrappers, make sure to cover them under a damp towel or plastic wrap so they won't dry out.

Step 2

Optional step: As cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted. You can blanch or microwave them for a minute or two. You can also sprinkle salt to dehydrate the cabbage and squeeze the water out. Or you can skip the entire process altogether.

Step 3

Remove the core of the cabbage leaves and cut into very small pieces.

Step 4

Cut green onions and shiitake mushrooms into small pieces.

Step 5

Combine the ground meat, cabbage, green onion, and shiitake mushrooms in a large bowl.

Step 6

Add minced garlic and grated ginger to the bowl.

Step 7

Add the seasonings (1 tsp sesame oil, 1 tsp soy sauce, ¼ tsp kosher salt, 1 tsp sake, and freshly ground black pepper).

Step 8

Mix well and knead the mixture with hand until it becomes pale in color and sticky.

Step 9

Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around.

Step 10

Fold the wrapper in half over the filling and pinch it in the center with your fingers (but don’t seal yet!).

Step 11

Using your thumb and index finger, start making a pleat about once every ¼“ on the top part of the wrapper from the center toward the right side, making 3-4 pleats. Tip: As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your other thumb and index finger.

Step 12

Continue with the left side of the gyoza.

Step 13

Press the pleats and shape the gyoza.

Step 14

Fold the wrapper in half over the filling.

Step 15

Using your left thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper.

Step 16

Once you make each pleat, press it down with your right thumb and make pleats toward the left side.

Step 17

Continue all the way till there is no more top wrapper to pleat.

Step 18

Press the pleats and shape the gyoza.

Step 19

Before the filling starts to release moisture to the wrappers, cover the gyoza with plastic wrap and “flash freeze” them in the freezer until solid (at least outside is frozen). Make sure to layout the gyoza flat. Once the gyoza is solid, pack them in an airtight bag. Because you flash freeze them, gyoza won’t stick to each other in the bag. You can store gyoza for up to a month. When you use frozen gyoza, do not defrost. Cook while frozen and steam for extra 1-2 minutes.

Step 20

Heat the oil in a large non-stick frying pan over medium heat. When the pan is hot, place the gyoza in a single layer, flat side down in a circular shape (or place them in two columns).

Step 21

Cook until the bottom of the gyoza turns golden brown, about 3 minutes.

Step 22

Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.

Step 23

Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan.

Step 24

Cook uncovered until the gyoza is nice and crisp on the bottom.

Step 25

Transfer to a plate and serve with dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together.