# What You Need:
→ Filling
01 - 7 oz ground pork
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
12 - Water as needed
→ Dipping Sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon chili oil
16 - 1/2 teaspoon toasted sesame seeds
# How-To:
01 - Combine ground pork, napa cabbage, green onions, garlic, soy sauce, sesame oil, ginger, sugar, and black pepper in a bowl. Mix thoroughly until well combined.
02 - Lay out wonton wrappers on a clean surface. Place 1 heaping teaspoon of filling in the center of each wrapper.
03 - Moisten the edges of each wrapper with water. Fold the wrapper over the filling to form a half-moon and press gently to seal. Flatten slightly with your palm to smash the dumpling.
04 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place half the dumplings flat side down and cook for 2 to 3 minutes until golden.
05 - Add 2 tablespoons water to the pan and cover immediately. Steam for 2 to 3 minutes until the wrappers are tender and the filling is cooked through.
06 - Remove the lid and cook for 1 minute to re-crisp the bottoms. Repeat steps 3 through 5 with the remaining dumplings and oil.
07 - Mix soy sauce, rice vinegar, chili oil, and toasted sesame seeds in a small bowl.
08 - Transfer gyozas to a serving plate and serve hot with dipping sauce on the side.
