Gyoza Pot Stickers
Delight your taste buds with these irresistible Gyoza Pot Stickers, a classic Japanese appetizer that's equal parts crispy and tender. These homemade dumplings are filled with a savory blend of ground pork, finely chopped cabbage, green onions, garlic, and fresh ginger, all seasoned with soy sauce and sesame oil for an umami-packed punch. Pan-fried to golden perfection and steamed for a juicy interior, these pot stickers strike the perfect balance between texture and flavor. Each bite-sized gyoza is wrapped in delicate dough, hand-sealed with pleats for that authentic touch. Serve them hot with a tangy, optional dipping sauce of soy sauce, rice vinegar, and a hint of chili oil. Perfect for parties, weeknight dinners, or anytime you crave a comforting yet elegant dish, these gyoza are sure to impress!
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Recipe Information
Ingredients
- 250 grams Ground pork
- 150 grams Cabbage
- 2 stalks Green onions
- 2 cloves Garlic cloves
- 1 teaspoon Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 30 pieces Gyoza wrappers
- 2 tablespoons Vegetable oil
- 0.25 cup Water
- 2 tablespoons Rice vinegar (optional, for dipping sauce)
- 2 tablespoons Soy sauce (optional, for dipping sauce)
- 1 teaspoon Chili oil (optional, for dipping sauce)
Instructions
Finely chop the cabbage and sprinkle with a pinch of salt. Let sit for 10 minutes to draw out excess water. Squeeze out the liquid using a clean kitchen towel.
Mince the green onions, garlic, and ginger.
In a large mixing bowl, combine the ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Lay a gyoza wrapper on a clean surface. Place about 1 teaspoon of filling in the center of the wrapper.
Dip your finger in water and wet the edge of the wrapper. Fold the wrapper in half over the filling to create a half-moon shape. Pinch pleats along the edge to seal. Repeat for all wrappers and filling.
Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Arrange the gyoza in a single layer, flat side down, in the skillet. Cook for 2-3 minutes, or until the bottoms are golden brown.
Add 1/4 cup of water to the skillet and immediately cover with a lid. Let the gyoza steam for 5-6 minutes, or until the water has evaporated.
Remove the lid and add the remaining 1 tablespoon of vegetable oil. Let the gyoza cook for an additional 2-3 minutes to crisp up the bottoms.
Carefully transfer the gyoza to a serving plate.
Optional: Prepare a dipping sauce by mixing rice vinegar, soy sauce, and chili oil together in a small bowl.
Serve the gyoza hot with dipping sauce on the side.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.5 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 326 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
