Olive and Pork Gyoza


  • 2 cups finely chopped green cabbage
  • 1/3 cup coarsely chopped California black ripe olives
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon snipped garlic chives
  • 2 teaspoons minced ginger
  • 8 oz. ground pork
  • 2 green onions, minced
  • 36 Gyoza wrappers
  • 2 tablespoons vegetable oil, divided
  • 2 tablespoons sesame oil, divided

Dipping Sauce:

  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 3/4 teaspoon hot chili oil
  • Minced green onion tops


Stir together all gyoza ingredients except wrappers and oils in a medium bowl.

Place about a teaspoon of filling in the center of each wrapper and moisten the edges with water. Fold in half, then crimp the edges to seal, making 5 or 6 small folds. Working in 2 batches, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Place half the gyoza into the skillet and cook for a few minutes to brown the bottoms. Add 1/4 cup water to skillet; cover and cook for a few minutes more. Remove lid and cook until excess water has cooked off; drizzle with half the sesame oil and swirl pan gently. Repeat with remaining gyoza and oils. Stir together all dipping sauce ingredients in a small bowl and serve with gyoza.