HERE WE GYOZA AGAIN with those cheeky recipe titles

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Grate the ginger and garlic into a large bowl. Finely chop the green onions and add them to the bowl.
2. Finely chop the napa cabbage.
3. Heat a non-stick pan over medium heat. Add 1 tbsp of chili oil, then the cabbage. Sauté for 4-5 minutes.
4. Move the cabbage to the bowl. Add the chili flakes and the pork and mix well.
5. Keep a small cup of water nearby. Put a generous teaspoon of filling in the middle of a wrapper and brush the edges with a little water.
6. Fold the edges together firmly into pleats, then press the dumpling onto the board to form a crescent. Repeat step 5 for the rest.
7. Heat a non-stick pan over medium heat and add a drizzle of avocado oil.
8. When the oil begins to smoke, add the dumplings and sear for 1-2 minutes. Add the 1/4 cup of water and cover immediately with a lid.
9. Steam the dumplings for about 2-3 minutes. Remove the lid and sear for another 30 seconds. Turn off the heat.
10. Mix the soy sauce, rice vinegar and remaining chili oil to make the dipping sauce.
11. Plate the gyoza and top with toasted sesame seeds and chopped green onions.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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