# 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 tbsp soy sauce
06 - 1 tbsp sesame oil
07 - 1 tsp fresh ginger, grated
08 - 1/2 tsp sugar
09 - 1/4 tsp black pepper
→ Dumplings
10 - 16 store-bought wonton wrappers
11 - 2 tbsp neutral oil (canola or sunflower)
12 - Water, as needed
→ Dipping Sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tsp chili oil (optional)
16 - 1/2 tsp toasted sesame seeds
# Directions:
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. Moisten edges with water using your finger, fold over to form a half-moon shape, and press firmly to seal. Flatten gently with your palm to create the smashed gyoza shape.
03 - 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 overcrowding. Cook for 2-3 minutes until golden brown and crispy on the bottom.
04 - Add 2 tablespoons water to the pan and immediately cover with a lid. Steam for 2-3 minutes until the wrappers are translucent and tender, and the filling is completely cooked through.
05 - Remove the lid and continue cooking for 1 additional minute to evaporate remaining moisture and re-crisp the bottoms. Transfer to a plate and repeat the cooking process with remaining dumplings and oil.
06 - Whisk together soy sauce, rice vinegar, chili oil (if using), and toasted sesame seeds in a small bowl until well combined.
07 - Arrange hot gyozas on a serving platter and serve immediately with the dipping sauce on the side.
