Recipe

Japanese Gyoza Potstickers Recipe

Add Step-by-Step Photos	Nlo209 / All my dishes 2 years ago This is a fairly traditional recipe for gyoza. You can substitute half the pork with an equal amount of minced, raw shrimp. Or chicken. Or use all vegetables. The mix is easy. The folding and pleating are the time consuming part. These can also be served as appetizers... More Prep:30m Cook:20m Servings:6	Nlo209
	japanese asian potstickers dumplings

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Ingredients

5 oz. Napa (Chinese) cabbage, finely shredded

1/2 tsp. salt

1/2 lb. ground pork

2 cloves garlic, minced

2 tsp. fresh ginger, minced

2 green onions, green and white parts, chopped

2 tsp. cornstarch

1 tbsp. soy sauce

2 tsp. rice wine (mirin, or dry sherry)

1 tbsp. sesame oil

40 round gyoza skins (round wonton wrappers)

4 tbsp. vegetable oil, divided

1 cup chicken stock or water, divided

Directions

Salt cabbage in a collander over a large bowl. Toss to combine. Set aside for 20 minutes.

Combine pork through sesame oil with hands in a large bowl. Squeeze excess water from cabbage. Add cabbage to pork mixture and stir until well-combined.

Place a rounded teaspoon of pork mixture in the center of the gyoza skin. Wet the edges of the skin with water on your fingertip. Fold in half to form a semi-circle. Make pleats along the edges, squeezing tight to seal and tapping the bottom on the work surface to flatten. Set aside and repeat with remaining skins.

Heat 1 TB. of oil in wok or large, non-stick skillet over medium-high heat. Place about ten gyozas in wok and pan fry until bottoms are golden brown, about 2 minutes.

Pour 1/4 cup stock into wok and cover with lid to steam gyozas until cooked through, about 4 minutes. Remove from wok and set aside.

Heat another tbsp. of oil in wok. Repeat process with another ten dumplings until all are cooked. Serve hot with dipping sauce.

DIPPING SAUCE:

1/4 cup soy sauce

1/4 cup rice vinegar

splash of sesame oil

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Comments

gingerlea 2 years ago said:
I have been meaning to try pot stickers for a long time but have been scared about the folding and pinching. I definitely will use shrimp as always have fresh shrimp in the freezer.

nakedchef 2 years ago said:
I love giozas, thanks

saltymike 1 year, 9 months ago said:
Gyoza is one of the best of all Japanese dishes. My wife and I like it steamed, although wok fried is the traditional preparation. Thanks for posting this!

lenora 1 year, 3 months ago said:
You cannot know how long I have searched for a pot sticker recipoe. This is a goodie and I am pleased to give a 5!

cherylannxo 1 year, 2 months ago said:
I found this recipe totally by accident. My Step-mom is Japanese and I love her dearly, I like to cook when my parents are here. But now that I found this recipe, you will get my 5. Thank you for sharing....Cheryl

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