Chef Kyle Itani grew up on gyoza. As a kid he would make it with his family—it was the perfect side dish to bring to potlucks—and now it's one of the most popular dishes at Itani Ramen in Uptown Oakland.
Make these delicious dumplings at home with the recipe below, and be sure to enlist the help of your (or someone's) kids. "Little fingers make the best folders," Itani insists.
Itani Ramen's Gyoza
Makes 50 gyoza (serves 6-8)
1 pounds of cabbage
1 Tablespoon of salt
1.5 pounds ground pork
1/3 cup minced garlic chives
1 Tablespoons minced garlic
1 Tablespoon soy sauce
1 teaspoon white pepper
- Mince the cabbage finely and place in a bowl with the salt. Mix well to disperse the salt evenly in the bowl. Let sit for 30 minutes to an hour.
- Squeeze the water out of the salted cabbage by hand and place in a large mixing bowl.
- Add the rest of the ingredients and mix well to combine.
1 pack of Wonton skin wrappers (Itani prefers rounds but squares work too)
Sieve or fine mesh basket for dusting cornstarch
Small bowl of water
Small sheet pan
- To wrap the gyoza, start by dusting cornstarch over a sheet pan.
- Hold the wrapper in the palm of one hand spoon a heaping tablespoon of mixture into the center of the wonton wrapper.
- With the other hand, dab your finger in the water. Run your wet finger around the inside edge of the wonton skin. Fold the skin into a taco shape and pinch at the top.
- Press around the edges starting at the top to seal the filling inside and squeeze out any air pockets.
- To pleat the edges, start on the right side and hold the edge of the sealed wonton skin by using your index finger and thumb with both hands about a centimeter apart. Push the skin edge together between your two hands to overlap and create a pleat. Pinch that pleat to lock it in place. Move up the skin edge and repeat 3 more times.
- Set down on the dusted platter and push down so they gyoza stands upright.
- Repeat with the rest of the mixture and wonton skins.
Non-stick skillet with lid
Non-stick spray or vegetable oil
2 cups of water
- Heat the skillet over medium heat. Apply the non stick spray.
- Place the gyoza in the pan so that they are almost touching, but still apart. Let brown on the bottom.
- Add ¼ cup of water and place the lid on the pan. Continue cooking until the water evaporates.
- Add a little bit more oil and cook 2 minutes more to crisp the bottoms.
- With tongs or a spatula remove and invert the gyoza on to a plate so the browned side is up.
- Wipe out the pan with a paper towel and repeat.
Sauce and Garnish
¼ cup soy sauce
½ cup rice vinegar
Minced green onions
- To plate, sprinkle the green onions over the gyoza.
- Mix the soy sauce and vinegar in a bowl for dipping and drizzle the chili oil over the top of the gyoza.