The pleating of these dumplings is a bit more advanced; if guests have trouble, they can make half-moons and skip the pleating. Make the chile oil up to 5 days ahead; store in the fridge, but bring to room temperature before serving.

Recipe by Cooking Light April 2016


Read the full recipe after the video.

Recipe Summary

45 mins
35 mins
Serves 6 (serving size: 3 dumplings)


Ingredient Checklist


Instructions Checklist
  • Heat a small skillet over medium-high heat. Add whole chiles to pan; cook 1 to 2 minutes or until darkened and fragrant. Remove from pan; discard stems. Place chiles in a mini food processor; process until finely chopped (chiles should resemble crushed red pepper). Heat canola oil in pan 30 seconds over medium-high heat or until oil shimmers. Remove from heat; add chiles to hot oil. Let stand at room temperature 5 minutes. Stir in 1 teaspoon sugar, sesame oil, 2 teaspoons soy sauce, vinegar, and 1 garlic clove.

  • Add pork to food processor; pulse 6 times or until ground. Add remaining 1 teaspoon sugar, remaining 1 teaspoon soy sauce, remaining 1 garlic clove, 1/4 cup chives, ginger, white pepper, and egg; pulse 2 to 3 times to combine.

  • Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), place skin on a work surface, starchy side up. Moisten edge of skin with water. Spoon about 2 rounded teaspoons pork mixture into center of skin. Fold wrapper in half, pressing well to seal edge. Lightly moisten one edge of wrapper; pleat edge, pressing to seal pleats. Place on a baking sheet lined with plastic wrap coated with cooking spray. Cover with a damp towel or paper towels to prevent drying. Repeat procedure with the remaining gyoza skins and filling.

  • Line each tier of a 2-tiered bamboo steamer with cabbage or lettuce leaves. Arrange 9 dumplings, 1 inch apart, over leaves in each basket. Stack tiers; cover with steamer lid. Add water to a skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam dumplings 8 minutes or until done. Discard leaves. Spread 2 teaspoons chile oil over a platter; top evenly with dumplings. Drizzle remaining chile oil over dumplings; sprinkle with remaining 1/4 cup chives and sesame seeds.

Nutrition Facts

150 calories; fat 6.2g; saturated fat 0.9g; mono fat 3.2g; poly fat 1.7g; protein 9g; carbohydrates 12g; cholesterol 56mg; iron 1mg; sodium 196mg; calcium 18mg; sugars 2g; added sugar 1g.