# What You'll Need:
→ Filling
01 - 7 oz ground pork
02 - 1 cup napa cabbage, finely shredded
03 - 2 green onions, finely sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon soy sauce
06 - 1 tablespoon sesame oil
07 - 1 teaspoon fresh ginger, grated
08 - 1/2 teaspoon sugar
09 - 1/4 teaspoon black pepper
→ Dumplings
10 - 16 store-bought wonton wrappers
11 - 2 tablespoons neutral oil
12 - Water as needed
→ Dipping Sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon chili oil
16 - 1/2 teaspoon toasted sesame seeds
# Directions:
01 - In a mixing bowl, combine ground pork, shredded napa cabbage, sliced green onions, minced garlic, soy sauce, sesame oil, grated ginger, sugar, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
02 - Lay wonton wrappers on a clean work surface. Place 1 heaping teaspoon of filling in the center of each wrapper. Moisten the edges with water, fold into a half-moon shape, and press gently to seal. Flatten slightly with your palm to create the characteristic smashed appearance.
03 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Arrange 8 dumplings flat side down in the pan and cook for 2 to 3 minutes until the bottoms turn golden brown.
04 - Add 2 tablespoons water to the skillet and immediately cover with a lid. Steam for 2 to 3 minutes until the wrappers become tender and the filling cooks through completely.
05 - Remove the lid and continue cooking for 1 additional minute to re-crisp the bottom surfaces. Transfer cooked gyozas to a serving plate.
06 - Repeat the pan-frying, steaming, and crisping process with the remaining 8 dumplings and 1 tablespoon oil.
07 - In a small bowl, whisk together soy sauce, rice vinegar, chili oil, and toasted sesame seeds until combined.
08 - Arrange hot gyozas on a serving platter and serve immediately with the dipping sauce on the side.
