Gyoza, also known as Japanese dumplings, are a delightful and savory treat enjoyed by many around the world. Here's how to make these delicious dumplings:

Ingredients:

Gyoza wrappers (available at Asian grocery stores)
250 grams ground pork (can substitute with chicken, beef, or tofu for a vegetarian option)
1 cup finely chopped cabbage
2-3 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
Salt and pepper to taste
Vegetable oil for frying
Dipping sauce (soy sauce, rice vinegar, chili oil, and/or sesame oil) for serving

Instructions:

Prepare the Filling:

In a large mixing bowl, combine the ground pork, chopped cabbage, green onions, garlic, ginger, soy sauce, sesame oil, sugar, salt, and pepper. Mix well until thoroughly combined.

Assemble the Gyoza:

Place a small spoonful of the filling (about 1 tablespoon) in the center of a gyoza wrapper.
Moisten the edges of the wrapper with water using your fingertip.
Fold the wrapper in half to enclose the filling, pressing the edges together to seal. You can crimp the edges decoratively if desired. Repeat with the remaining wrappers and filling.

Cook the Gyoza:

Heat a large non-stick skillet or frying pan over medium heat. Add a small amount of vegetable oil to the pan.
Once the oil is hot, arrange the gyoza in a single layer in the pan, making sure they are not touching each other.
Cook the gyoza for 2-3 minutes until the bottoms are golden brown.
Carefully add about 1/4 cup of water to the pan (enough to cover the bottom), then immediately cover the pan with a lid.
Allow the gyoza to steam for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through.

Crisp the Bottoms (Optional):

Once the water has evaporated, remove the lid from the pan and let the gyoza cook for an additional 1-2 minutes, or until the bottoms are crisp and golden brown.

Serve:

Transfer the cooked gyoza to a serving plate, arranging them neatly.
Serve the gyoza hot with dipping sauce on the side.
Enjoy the delightful flavors and textures of these Japanese dumplings.

Additional Options:

Gyoza can also be boiled or steamed instead of pan-fried. To boil, simply cook in boiling water for 3-4 minutes until they float to the surface. To steam, arrange the gyoza in a steamer basket and steam for 8-10 minutes.

Storage:

Gyoza can be frozen before or after cooking. To freeze uncooked gyoza, arrange them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. Cook frozen gyoza straight from the freezer, adding a few extra minutes to the cooking time.