Homemade Goyza

Add the cabbage to the food processor and process until it is finely chopped (or chop by hand). Transfer it to a fine mesh sieve/strainer and toss with one teaspoon of salt. Place the sieve over a bowl and let it sit for 30 minutes. Then, press down on the cabbage with a rubber spatula many times to squeeze out any excess moisture. Set aside. (You can do part of this step in advance and leave the cabbage in the sieve in the refrigerator for as long as you like.)

Add the mushrooms, green onions, ginger, and garlic to the food processor (you don’t need to clean it out) and pulse until finely chopped, or chop by hand.

Add the ground pork, soy sauce, rice wine, toasted sesame seed oil, Asian chili sauce, and white pepper. Pulse until everything is well combined. Then, add the cabbage and pulse again until the mixture becomes tacky or sticky.

Cover with plastic wrap and either freeze for 15 minutes or refrigerate for at least 30 minutes (or up to 24 hours).

Line an extra-large baking sheet (21 x 15 inches) with parchment paper, or use two smaller sheets. Prepare some damp paper towels or a damp cloth to cover the assembled gyoza and prevent them from drying out. Ensure all wrappers are covered with plastic wrap when not in use. Fill a small bowl with water.

While working with 2 to 4 wrappers at a time (depending on your speed), add a scant tablespoon of filling to the center of each wrapper. Flatten the filling into a half-circle on one side of the wrapper, leaving about a 1/4-inch border along the edges. (See photos in post for assembly.)

Dip your finger in water and run it around half the edge of the wrapper (don’t use too much water). Dry your hands before continuing. At this point, you can either 1) fold the wrapper in half to create a half-moon shape, pinch the edges firmly together to seal, and crimp with a fork, or 2) create 4-5 pleats (instructions below):

To create pleats, keep the back wrapper flat and work with the front moistened wrapper (you are pleating just one side of the wrapper), starting on one side and working across to the other side. First, create a pleat with the front moistened wrapper by taking a small portion of dough, making a little fold, and tucking it back. Firmly press the completed pleat into the back of the wrapper to seal the edges. Repeat this process for 4-5 pleats.

Place the filled wrappers on the prepared baking tray, and cover them with damp paper towels or a cloth. Repeat with the remaining wrappers.

Place paper towels on a baking tray to absorb the excess moisture from the cooked dumplings. Heat one tablespoon of oil in a large NONSTICK skillet (one with a lid) over medium heat.

Add about 12 dumplings to the skillet, flat side down, ensuring they fit comfortably. Cook without disturbing them until the underside is lightly golden, which should take about 2-3 minutes. Watch closely so they don’t burn! Check the bottom of a gyoza occasionally and adjust the heat if necessary.

Reduce the heat to low. Stand back and use one hand to hold the lid as a shield while you pour 1/3 cup of chicken broth around the dumplings, then quickly place the lid on. If it makes you more comfortable regarding splattering, you can even remove the skillet from the heat for 30 seconds.

Cook/steam until the chicken broth has completely evaporated. Tip: If you‘re cooking frozen gyoza, steam them for an extra 1–2 minutes.

Remove the lid, increase the heat to medium, and cook for an additional 1-2 minutes to crisp up the bottoms. Transfer the gyoza to the paper towel-lined baking sheet. Repeat until all the dumplings are cooked. They are best served warm with dipping sauce.

Whisk the ingredients for the dipping sauce together. If desired, add chili sauce to taste.