The Ultimate Japanese Gyoza Recipe
These delicious Japanese Gyoza, also known as potstickers, are filled with a flavorful mixture of ground pork, crisp vegetables, and aromatic spices. Pan-fried to golden perfection and then steamed for a tender finish, they are a delightful appetizer or main course. Serve them with a simple dipping sauce for an authentic Japanese experience.
Ingredients
- 1 package 14 ounces gyoza wrappers
- 1 pound ground pork
- 1 cup finely shredded cabbage
- 1/2 cup chopped chives
- 1 tablespoon grated fresh ginger
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil for frying
- 1/2 cup water
- Gyoza dipping sauce soy sauce, rice vinegar, sesame oil, chili oil - to taste
Instructions
- In a large bowl, combine ground pork, shredded cabbage, chives, ginger, garlic, soy sauce, sesame oil, sugar, and white pepper. Mix well with your hands until all ingredients are combined.
- Place a gyoza wrapper on a clean surface. Place about a teaspoon of the filling in the center of the wrapper. Wet the edges of the wrapper with water.
- Fold the wrapper over to form a half-moon shape. Pinch and pleat the edges to seal the gyoza, ensuring no filling escapes. Repeat with remaining wrappers and filling.
- Heat vegetable oil in a non-stick skillet over medium-high heat. Place gyoza in the skillet, flat-side down, in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, or until the bottoms are golden brown.
- Pour 1/2 cup of water into the skillet, immediately cover with a lid, and let steam for 5-7 minutes, or until the water has evaporated and the gyoza are cooked through.
- Remove the lid and let the gyoza fry for another minute or two to re-crisp the bottoms. Serve immediately with gyoza dipping sauce.
Notes
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- Storage: Cooked gyoza can be refrigerated for up to 3 days and reheated in a skillet.
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- Freezing: Uncooked gyoza can be frozen for up to 3 months. Cook straight from frozen with additional steaming time.
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- Dipping Sauce: Adjust chili oil levels to suit your spice preference.
- The actual number of servings will depend on the size of the gyoza made and the portion size.
- The calorie count can vary based on the fat content of the ground pork, the type of gyoza wrappers used, and the exact amounts of other ingredients.
- The calories for the dipping sauce are not included in this estimation, as the ingredients are listed "to taste". Dipping sauces can add a significant number of calories depending on the ingredients and quantity used.