# What You Need:
→ Filling
01 - 7 oz ground pork or chicken
02 - 1 cup napa cabbage, finely shredded
03 - 2 green onions, finely sliced
04 - 2 cloves garlic, minced
05 - 1 tbsp soy sauce
06 - 1 tbsp sesame oil
07 - 1 tsp fresh ginger, grated
08 - 1/2 tsp sugar
09 - 1/4 tsp black pepper
→ Dumplings
10 - 16 store-bought wonton wrappers
11 - 2 tbsp neutral oil (canola or sunflower)
12 - Water as needed
→ Dipping Sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tsp chili oil (optional)
16 - 1/2 tsp toasted sesame seeds
# How To Make It:
01 - Combine ground pork, napa cabbage, green onions, garlic, soy sauce, sesame oil, ginger, sugar, and black pepper in a mixing bowl. Mix thoroughly until all ingredients are evenly distributed.
02 - Arrange wonton wrappers on a clean work surface. Place one heaping teaspoon of filling in the center of each wrapper.
03 - Lightly moisten the edges of each wrapper with water using your finger. Fold wrapper over filling to create a half-moon shape and press edges firmly to seal. Gently flatten each dumpling with your palm to create a smashed appearance.
04 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place half the dumplings flat side down in the pan. Cook for 2 to 3 minutes until golden brown on the bottom.
05 - Add 2 tablespoons water to the pan and immediately cover with a lid. Steam for 2 to 3 minutes until wrappers become translucent and filling is cooked through.
06 - Remove lid and cook for 1 additional minute to recrisp the bottoms. Transfer to a plate and repeat cooking process with remaining dumplings and oil.
07 - Whisk together soy sauce, rice vinegar, chili oil if using, and toasted sesame seeds in a small bowl until combined.
08 - Arrange hot gyozas on a serving platter and serve immediately with dipping sauce on the side.
