Japanese-style gyoza are related to their Chinese counterparts but tend to be more subtle in flavor, stuffed with juicy pork and cabbage lightly seasoned with garlic, scallions, ginger, white pepper, salt, and sugar. The key to cooking them is a three-stage crisp-steam-crisp process.
Why this recipe works:
- Store-bought dumpling skins are not just easier and quicker, they're actually standard in a Japanese-style gyoza.
- Draining cabbage and wringing it out in a towel intensifies its flavor and prevents your filling from getting soggy or mushy.
- White pepper, salt, and sugar give the gyoza a simple but well-balanced flavor.