Small-Batch Chicken Gyoza

Instructions

1. 1

   Mix the cabbage and carrot with a pinch of salt. Rest for 10 minutes, then squeeze out the excess moisture.

2. 2

   Combine the vegetables with the chicken, soy sauce, ginger, garlic, sesame oil, and black pepper. Stir until the mixture becomes slightly sticky.

3. 3

   Place about 1 teaspoon of filling in each wrapper. Moisten the edges, fold, and pinch firmly to seal.

4. 4

   Heat the oil in a nonstick skillet over medium-high heat. Arrange the gyoza flat-side down and cook for 2–3 minutes, until golden underneath.

5. 5

   Add the water, cover immediately, and steam for 6–8 minutes, until the chicken is fully cooked.

6. 6

   Remove the lid and cook for 1–2 minutes more, until the bases are crisp. Serve with your dipping sauce.