Lemongrass Gyoza Pot Stickers Dumplings
Infused with the vibrant flavors of Southeast Asia, these Lemongrass Gyoza Pot Stickers Dumplings are a delicious twist on the classic Japanese favorite. Packed with a savory filling of ground chicken or pork, aromatic lemongrass, garlic, ginger, and crunchy cabbage, these dumplings offer a perfect balance of umami, freshness, and a hint of spice. Pan-fried to golden, crispy perfection before being steamed to tender juiciness, these gyoza are as delightful to cook as they are to eat. Serve them hot with a tangy soy dipping sauce enhanced with rice vinegar and optional chili oil for a zesty kick. Ideal as an appetizer or main dish, this easy-to-follow recipe delivers bold, restaurant-worthy flavors in just 40 minutes, making it perfect for weeknight dinners or party platters.
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Recipe Information
Ingredients
- 250 grams Ground chicken or pork
- 2 stalks Lemongrass stalks (white part only), finely minced
- 2 stalks Green onion, finely chopped
- 1 teaspoon Ginger, grated
- 1 clove Garlic clove, minced
- 1.5 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 100 grams Cabbage, finely chopped
- 50 grams Carrot, grated
- 20 pieces Gyoza wrappers
- 2 tablespoons Vegetable oil
- 60 milliliters Water (for steaming)
- 2 tablespoons Dipping sauce: Soy sauce
- 1 tablespoon Dipping sauce: Rice vinegar
- 0.5 teaspoon Dipping sauce: Chili oil (optional)
Instructions
In a large mixing bowl, combine the ground chicken or pork, minced lemongrass, chopped green onion, grated ginger, minced garlic, soy sauce, sesame oil, chopped cabbage, and grated carrot. Mix well until the filling is evenly combined.
Place a gyoza wrapper in the palm of your hand. Spoon approximately 1 teaspoon of filling into the center of the wrapper.
Moisten the edges of the wrapper with water using your fingertip. Fold the wrapper in half to create a half-moon shape, pressing the edges together to seal.
Optional: Create pleats along the sealed edge for a traditional gyoza appearance.
Repeat the process with the remaining wrappers and filling. Cover the prepared dumplings with a damp towel to prevent them from drying out.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Place the dumplings flat-side down in a single layer in the skillet.
Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
Carefully add 60 milliliters of water to the skillet and immediately cover with a lid. Steam the dumplings for 4-5 minutes, or until the water has evaporated and the filling is fully cooked.
Remove the lid and let the dumplings cook for an additional 1 minute to crisp up the bottoms again.
Transfer the dumplings to a serving plate. Repeat the cooking process with the remaining dumplings, adding more oil as needed.
To make the dipping sauce, mix the soy sauce, rice vinegar, and optional chili oil in a small bowl.
Serve the dumplings hot with the dipping sauce on the side.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 3449 mg | 150% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.5 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1246 mg | 27% | |
*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.
