# 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 fresh 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 (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
# How to Make It:
01 - Combine ground pork, napa cabbage, green onions, garlic, soy sauce, sesame oil, ginger, sugar, and black pepper in a mixing bowl. Mix thoroughly until all ingredients are evenly distributed and the mixture becomes sticky.
02 - Lay wonton wrappers on a clean work surface. Place 1 heaping teaspoon of filling in the center of each wrapper. Keep remaining wrappers covered with a damp cloth to prevent drying.
03 - Moisten the edges of each wrapper with water using your fingertip. Fold wrapper over filling to create a half-moon shape. Press edges firmly to seal, then flatten gently with your palm to create a smashed dumpling shape.
04 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Arrange half the dumplings flat-side down in the pan without crowding. Cook for 2-3 minutes until golden brown and crispy on the bottom.
05 - Add 2 tablespoons water to the pan and immediately cover with a lid. Steam for 2-3 minutes until wrappers are translucent and filling is completely cooked through.
06 - Remove lid and cook for 1 additional minute to re-crisp the bottoms. Transfer cooked gyozas to a plate. Repeat cooking process with remaining dumplings and oil.
07 - Whisk together soy sauce, rice vinegar, chili oil if using, and toasted sesame seeds in a small bowl until combined.
08 - Arrange hot gyozas on a serving platter. Serve immediately with dipping sauce on the side for dipping.
