Ingredients

Convenience Store–Bought Option

• 1 package gyoza dumplings (use your favorite)

• 4 Tablespoons avocado oil

Homemade Gyoza Filling

• 4 cups napa cabbage, shredded

• 8 ounces ground pork (80% lean)

• 1 garlic clove, minced

• 1 1/2 Teaspoons fresh ginger, minced

• 2 scallions, chopped

• 2 Tablespoons vegetable oil

• 1 Teaspoon sesame oil

• 2 Teaspoons low-sodium soy sauce

• 1 Teaspoon sugar

• 1 Teaspoon salt

• 1/4 Teaspoon white pepper

• store-bought gyoza wrappers

Dipping Sauce

• 2 Tablespoons soy sauce

• 1 Teaspoon rice vinegar

• 1 Tablespoon hot water

• 1 Teaspoon sugar

Instructions

Prepare the Cabbage

Start by cooking the napa cabbage in boiling water or steaming it for 5 minutes.

Transfer the cabbage to a colander, rinse with cold water, and let cool.

Using your hands, squeeze out as much moisture as possible.

Make the Filling

Add the blanched cabbage, ground pork, garlic, ginger, scallions, vegetable oil, sesame oil, soy sauce, sugar, salt, and white pepper to the bowl of a food processor.

Pulse until the mixture is finely chopped and well combined.

Assemble the Gyoza

Prepare sheet pans or cookie sheets lined with parchment paper.

Place about 1 Tablespoon of filling in the center of each gyoza wrapper. Dip your finger in a small bowl of water and moisten the edges of the wrapper.

Fold the wrapper in half or pleat as desired, making sure the dumplings are well sealed.

Place the gyoza on a parchment-lined, perforated Convection Steam Oven pan.

Steam the Gyoza

Program the Wolf Convection Steam Oven to cook on steam mode for 12 minutes.

Preheat the Wolf Griddle to 400°F.

Remove the gyoza from the oven and place them on the griddle drizzled with a few teaspoons of oil.

Cook until the bottoms are crispy and golden, about 3–4 minutes. Cook to your preferred level of crispness.

Make the Dipping Sauce & Serve

Combine all dipping sauce ingredients in a small bowl.

Serve the crispy gyoza hot with the dipping sauce on the side.

Freezing Instructions

Uncooked gyoza can be frozen on a parchment-lined tray until solid, then transferred to a freezer bag for a future meal.