Gyoza are the crispy-bottomed Japanese dumplings that disappear from the table faster than you can cook them. A juicy pork and cabbage filling, seasoned with ginger, garlic and sesame, is wrapped in thin pastry and cooked with the classic fry-then-steam method that gives you a golden, crunchy base and a tender, silky top.
Dipped into a sharp little sauce of soy and rice vinegar with a drop of chilli oil, they're everything a dumpling should be — savoury, juicy and completely moreish.
Making them at home is easier than you'd think, especially with store-bought wrappers from the supermarket or Asian grocer. Pleating takes a little practice, but even the wonky ones taste brilliant — and the whole family can help fold.
