# What You'll Need:
→ 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 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
# Step-by-Step Guide:
01 - Combine ground pork, shredded napa cabbage, sliced green onions, minced garlic, soy sauce, sesame oil, grated ginger, sugar, and black pepper in a mixing bowl. Stir thoroughly until all ingredients are evenly incorporated.
02 - Arrange wonton wrappers on a clean work surface. Place 1 heaping teaspoon of filling in the center of each wrapper. Dampen the edges with water and fold each wrapper into a half-moon shape. Press gently to seal and lightly flatten with your palm to create a smashed appearance.
03 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Arrange half of the dumplings flat side down in the pan and cook for 2 to 3 minutes until the bottoms turn golden brown.
04 - Add 2 tablespoons water to the pan and immediately cover with a lid. Reduce heat to medium and steam for 2 to 3 minutes until the wrappers become tender and the filling cooks through completely.
05 - Remove the lid and cook uncovered for 1 additional minute to re-crisp the bottom surface. Transfer dumplings to a serving plate and repeat the pan-frying, steaming, and crisping process with the remaining dumplings and 1 tablespoon oil.
06 - Whisk together soy sauce, rice vinegar, chili oil if using, and toasted sesame seeds in a small bowl until combined.
07 - Arrange gyozas on a serving plate and serve immediately while hot alongside the dipping sauce.
