Pork gyoza

Ingredients

For 2 people

• 2 cups all-purpose flour
• 1 1/2 tsp fine salt
• 3/4 cup warm water
• 8 oz ground pork
• 3 oz napa cabbage, finely chopped
• 2 tbsp scallions, finely minced
• 1 tbsp fresh ginger, finely minced
• 2 tsp garlic, minced
• 3 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/4 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp all-purpose flour, for dusting
• 2 tbsp water, for sealing
• 1 tbsp neutral oil
• 1/2 cup water
• 1 tbsp rice vinegar
• 1 tsp chili oil
• 1 tsp toasted sesame seeds

Method

1. Make the doughIn a medium bowl, stir together 2 cups all-purpose flour and 1/2 tsp salt. Pour in 3/4 cup warm water while stirring with chopsticks or a fork until shaggy clumps form. Turn the dough onto a lightly floured counter and knead 6 to 8 minutes, until smooth and elastic. Cover with a bowl or wrap and let it rest 30 minutes so the gluten relaxes and the wrappers roll out without springing back.
2. Prepare the cabbagePut 3 oz finely chopped napa cabbage in a bowl and toss with 1 tsp salt. Let it sit 10 minutes, then squeeze out as much liquid as possible with clean hands or a towel. This step keeps the filling from getting watery and helps the dumplings brown properly instead of steaming in excess moisture.
3. Mix the fillingIn a large bowl, combine 8 oz ground pork, the squeezed cabbage, 2 tbsp minced scallions, 1 tbsp minced ginger, 2 tsp minced garlic, 1 tbsp soy sauce, 1 tsp toasted sesame oil, 1/4 tsp black pepper, and 1 tbsp cornstarch. Mix vigorously in one direction for 1 to 2 minutes until the mixture looks sticky and cohesive. The pork should bind to itself and hold together when scooped.
4. Roll and cut the wrappersDivide the rested dough into 24 pieces. Keep the pieces covered with a towel as you work so they do not dry out. Dust the counter with 2 tbsp flour, then roll each piece into a thin 3 1/2 to 4-inch round, keeping the center slightly thicker than the edge. A slightly thicker center helps the bottoms stay sturdy while the pleated edge seals cleanly.
5. Fill and pleatSet a wrapper in your palm and spoon about 1 tablespoon filling into the center. Dip a fingertip in 2 tbsp water and moisten the edge of the wrapper. Fold the wrapper in half and pleat the front edge 4 to 5 times, pressing firmly to seal. Place each finished dumpling on a floured tray and cover with a towel while you shape the rest.
6. Pan-fry the bottomsHeat 1 tbsp neutral oil in a large nonstick or well-seasoned skillet, about 10 to 12 inches wide, over medium heat. Arrange the dumplings in a single layer with the flat sides down and cook 2 to 3 minutes, until the bottoms are deep golden brown. Work in batches if needed; overcrowding traps steam and prevents browning.
7. Steam until cooked throughCarefully pour in 1/2 cup water and immediately cover the pan. Steam over medium heat for 6 to 8 minutes, until the wrappers look translucent and the pork reaches 160 F. If the pan runs dry before the dumplings are done, add a few tablespoons of water and re-cover. When the water is gone, uncover and let any remaining moisture cook off so the bottoms crisp again.
8. Serve with dipping sauceStir together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili oil, and 1 tsp toasted sesame seeds. Transfer the gyoza to a warm plate with the browned sides up so the crispy bottoms stay intact. Serve immediately with the dipping sauce on the side. Refrigerate leftovers within 2 hours and reheat to 165 F in a skillet or microwave before serving.