Pork Gyoza Pot Sticker Dumplings
Delight your taste buds with these irresistible Pork Gyoza Pot Sticker Dumplings, a perfect fusion of crispy and tender textures. These Japanese-inspired dumplings feature a mouthwatering filling of savory ground pork, fragrant ginger, garlic, and sesame oil, combined with finely shredded cabbage and green onions for a burst of freshness. Encased in delicate gyoza wrappers, each dumpling is pan-fried to golden perfection, then steamed to ensure a tender, juicy interior. These pot stickers come together in just under an hour and are served with a tangy soy sauce and rice vinegar dipping sauce, making them an impressive appetizer, snack, or light dinner. Perfect for dumpling enthusiasts and lovers of Asian cuisine, this recipe is an easy yet delicious way to elevate your home cooking game. Keywords: pork gyoza, pot sticker dumplings, Japanese dumplings, easy gyoza recipe, Asian appetizer.
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Recipe Information
Ingredients
- 1 lb Ground pork
- 4 stalks Green onions (finely chopped)
- 2 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 cup Cabbage (finely shredded)
- 40 pieces Gyoza wrappers
- 2 tbsp Vegetable oil
- 1 cup Water
- Dipping sauce (soy sauce and rice vinegar mix)
Instructions
In a large bowl, combine ground pork, green onions, garlic, grated ginger, soy sauce, sesame oil, and shredded cabbage. Mix thoroughly until well-combined.
Place one gyoza wrapper on a clean, dry surface. Spoon about 1 teaspoon of the pork mixture into the center of the wrapper.
Dip your finger in water and wet the edges of the wrapper. Fold the wrapper in half to form a half-moon shape, then pinch the edges together to seal, creating small pleats along the edge if desired.
Repeat with the remaining wrappers and filling until all dumplings are assembled.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat.
Place the dumplings flat-bottom-side down in the skillet, ensuring they do not touch each other. 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. Reduce heat to medium and let the dumplings steam for 6-7 minutes or until the water has evaporated and the dumpling dough is cooked through.
Remove the lid and allow the dumplings to crisp up for another 1-2 minutes.
Transfer the cooked gyoza to a serving plate and repeat with the remaining dumplings, adding more oil to the skillet as needed.
Serve warm with dipping sauce made from a 2:1 ratio of soy sauce to rice vinegar.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 3.7 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 557 mg | 12% | |
*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.
