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Gyoza (Japanese Potstickers)

🇯🇵 Japan

Servings: 52 pieces Prep: 60 minutes Cook: 20 minutes Total: 80 minutes

Ingredients

  • ½ lb ground pork
  • ¾ lb green cabbage, finely chopped
  • 2 shiitake mushrooms, minced
  • 2 green onions, minced
  • 1 tsp grated ginger with juice
  • 2 cloves garlic, minced
  • 2 tsp sake (optional)
  • 2 tsp toasted sesame oil
  • 2 tsp soy sauce
  • 1/8 tsp black pepper
  • 1 tsp kosher salt (for the cabbage)
  • 1 package gyoza wrappers
  • water, for sealing wrappers
  • 1 Tbsp neutral oil, for cooking
  • 1 tsp toasted sesame oil, for cooking
  • 4 Tbsp water, for steaming
  • 1 Tbsp soy sauce (for dipping sauce)
  • 1 Tbsp rice vinegar (for dipping sauce)
  • 1/8 tsp la-yu chili oil (for dipping sauce)

Steps

  1. Sprinkle chopped cabbage with salt, let sit, then squeeze out excess water.
  2. In a bowl, combine ground pork, cabbage, shiitake mushrooms, green onions, ginger, garlic, sake, sesame oil, soy sauce, and black pepper. Mix well until sticky.
  3. Place a small spoonful of filling in the center of each gyoza wrapper.
  4. Wet the edge of the wrapper with water, fold in half, and pleat to seal tightly.
  5. Heat neutral oil in a large skillet over medium-high heat. Arrange gyoza in the pan and cook until the bottoms are golden brown.
  6. Add water to the pan, cover, and steam until the wrappers are translucent and filling is cooked through.
  7. Remove the lid, drizzle with sesame oil, and cook until the bottoms are crisp again.
  8. Mix soy sauce, rice vinegar, and chili oil to make the dipping sauce.
  9. Serve gyoza hot with the dipping sauce.
  10. To freeze uncooked gyoza, arrange on a tray without touching, freeze until solid, then transfer to a bag; cook from frozen when ready.
  11. To store cooked gyoza, refrigerate in an airtight container and reheat in a pan before serving.

Notes

Sake in the filling helps reduce the gamey taste of the pork and is optional.

Source: www.justonecookbook.com