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Gyoza - Japanese Potstickers

User Rating 5 Star Rating (5 Reviews)

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Gyoza - Japanese Potstickers
It's not well known that gyoza originated in China. Gyoza are also known as Japanese potstickers - it's very difficult to eat just one!

Serves 8 to 10 (as an appetizer)

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 1/2 pound ground pork (1 cup)
  • 3/4 cup shredded Napa cabbage
  • 1 green onion, diced
  • 2 teaspoons minced ginger
  • 1 egg, lightly beaten
  • 1 tablespoon soy sauce
  • 1/4 teaspoon hot chili oil, or to taste
  • 1/4 teaspoon sesame oil
  • 2 tablespoons vegetable oil for frying, or as needed
  • 30 gyoza wrappers, or as needed

Preparation:

Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.

In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.

Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.

To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.

Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings..]

More Potstickers Recipes
Potstickers - includes a dough recipe
Pork and Vegetable Dumplings - from Farina Kingsley
Vegetarian Potstickers
Cantonese Potstickers
Potstickers Dipping Sauce Recipe
Ginger Dipping Sauce - this easy to make dip also goes very nicely with potstickers.
User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member diana788

Fantastic recipe!! When I was first making these, I wasn't sure if I could trust them due to the few reviews they had received. But- my friends and I were all pleasantly surprised when they were the best any of us had ever tasted. I did have to replace the minced ginger with ginger paste (I couldn't find it for the life of me), and I replaced the Napa cabbage with normal green cabbage (I'm not sure what kind of difference that makes), but everything still tasted great. 5 stars!

5 out of 5 people found this helpful.

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