# 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, such as canola or sunflower
12 - Water, as needed
→ Dipping Sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tsp chili oil
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 - Lay wonton wrappers on a clean work surface. Place a heaping teaspoon of filling in the center of each wrapper. Moisten edges with water, fold to form a half-moon shape, and press gently to seal. Flatten slightly with palm to create the smashed gyoza shape.
03 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Arrange half the dumplings flat side down in the pan. Cook for 2 to 3 minutes until golden brown on the bottom.
04 - Add 2 tablespoons water to the pan and cover immediately. Steam for 2 to 3 minutes until wrappers are tender and filling is cooked through. Remove lid and cook for 1 additional minute to recrisp the bottoms. Repeat with remaining dumplings and oil.
05 - Whisk together soy sauce, rice vinegar, chili oil, and toasted sesame seeds in a small bowl until well combined.
06 - Transfer gyozas to a serving plate and serve immediately with dipping sauce on the side.
