# 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
# Directions:
01 - In a mixing bowl, combine ground pork, shredded napa cabbage, sliced green onions, minced garlic, soy sauce, sesame oil, grated ginger, sugar, and black pepper. Mix thoroughly until all ingredients are evenly distributed and filling is cohesive.
02 - Lay wonton wrappers on a clean work surface. Place 1 heaping teaspoon of filling in the center of each wrapper.
03 - Moisten the edges of each wrapper with water using your fingertip. Fold wrapper over the filling to form a half-moon shape and press gently to seal. Flatten slightly with your palm to create the smashed gyoza shape.
04 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Arrange half the dumplings flat side down in the pan and cook for 2 to 3 minutes until the bottoms are golden brown.
05 - Add 2 tablespoons water to the pan and cover immediately with the lid. Steam for 2 to 3 minutes until wrappers are tender and filling is cooked through.
06 - Remove the lid and cook for 1 additional minute to re-crisp the bottoms. Transfer cooked dumplings to a serving plate. Repeat steps 3 through 5 with remaining dumplings and 1 tablespoon fresh oil.
07 - Combine soy sauce, rice vinegar, chili oil, and toasted sesame seeds in a small bowl. Stir until blended.
08 - Arrange gyozas on a serving platter while hot. Serve immediately with dipping sauce on the side.
