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Japanese pan fried dumplings with a juicy pork and napa cabbage filling. The bottoms crisp up golden while the tops steam soft.
Finely chop the napa cabbage, salt it and let it sit, then squeeze out the excess water so the filling is not wet.
Combine the ground pork, drained cabbage, scallion, grated garlic and ginger, soy sauce, sesame oil and sugar into a sticky filling.
Place a spoon of filling in each wrapper, wet the edge and pleat it closed into a crescent, standing each dumpling on its base.
Fry the gyoza flat side down in oil until the bottoms are golden and crisp.
Add a splash of water and cover to steam until the wrappers turn tender and translucent, then serve crisp side up.
