Thin wheat wrappers filled with ground pork, cabbage, garlic chives, ginger, and sesame oil, pan-fried to achieve a crispy golden bottom while the top steams to tenderness.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
The Filling. Combine ground pork, squeezed cabbage, garlic chives, grated ginger, sesame oil, and soy sauce in a bowl. Mix vigorously in one direction until the mixture becomes sticky and cohesive. Refrigerate for 15 minutes to firm up.
The Pleating. Place a scant tablespoon of filling in the center of each wrapper. Wet the edge with water, fold in half, and create 5-6 pleats along one side, pressing firmly to seal. Stand each gyoza upright so the flat bottom rests evenly.
The . Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange gyoza in tight rows, flat side down. Cook without moving for 2-3 minutes until the bottoms are deeply golden brown.
The . Add 0.25 cup water to the hot pan and immediately cover with a tight lid. for 3-4 minutes until the wrappers turn translucent and the filling is cooked through. Remove the lid and let any remaining water evaporate.
The Serve. Slide the gyoza onto a plate, crispy side up. Serve with a dipping sauce of rice vinegar, soy sauce, and chili oil. Eat immediately while the bottoms are still crackling.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
