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Gyoza (Japanese Potstickers)

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Recipe Summary Gyoza (Japanese Potstickers)

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.

Ingredients | Japanese Furniture Making Course

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

Directions

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.

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.

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.

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.

To make hané-tsuki gyoza or crispy wing gyoza, which is famous in Japan, add 1 1/2 teaspoon to 1 tablespoon flour to the water before adding to the skillet in step 3.

Substitute 3 garlic chives for the greens onions and garlic clove if desired.

Sauce ratio is 1 part soy sauce: 1 part seasoned rice vinegar: 1/4 part sesame oil, plus sriracha sauce to taste.

Info | Japanese Furniture Making Course

prep: 40 mins cook: 14 mins total: 54 mins Servings: 6 Yield: 6 servings

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