Gyoza (Japanese Potstickers) recipe

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Ingredients

½ pound ground pork
½ head napa cabbage, shredded
1 egg
3 green onions, thinly sliced
1 (2 inch) piece fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sriracha sauce, or more to taste
1 small clove garlic, minced
¼ teaspoon sesame oil
30 gyoza wrappers, or as needed
1 tablespoon vegetable oil, or as needed
1 cup water
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 ½ teaspoons sesame oil
1 dash sriracha sauce, or to taste

Nutrition Info

253.5 calories
carbohydrate: 26.2 g
cholesterol: 59 mg
fat: 10.6 g
fiber: 1.5 g
protein: 12.8 g
saturatedFat: 2.9 g
servingSize: -
sodium: 763.8 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.

  2. Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle, pinch edges to seal.

  3. Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water, cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.

  4. Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.

Recipe Yield

6 servings

Recipe Note

Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too.

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