The Secret to Perfect Gyoza N Pot Stickers
Unlock the secret to perfect gyoza and potstickers with this irresistible recipe that combines authentic flavors, expert techniques, and a touch of magic. Featuring tender ground pork, crunchy green cabbage, aromatic garlic and ginger, and a savory blend of soy sauce and sesame oil, each bite delivers a perfect balance of juicy filling and crispy, golden crust. The step-by-step method ensures beautifully pleated dumplings, pan-fried to perfection and steamed for that signature soft-yet-crispy texture. Paired with a tangy homemade dipping sauce of soy sauce, rice vinegar, and optional chili oil, these gyoza are a culinary masterpiece that’s simple enough for weeknights but special enough for gatherings. Perfect for dumpling lovers, this recipe makes 30 gyoza—ideal as an appetizer, snack, or main dish for sharing!
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Recipe Information
Ingredients
- 250 grams ground pork
- 1 cup (finely chopped) green cabbage
- 2 (finely sliced) scallions
- 2 cloves (minced) garlic
- 1 tablespoon (grated) ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sake (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 30 pieces gyoza wrappers (round)
- 2 tablespoons vegetable oil
- 0.5 cup water
- 3 tablespoons soy sauce (for dipping sauce)
- 1 tablespoon rice vinegar (for dipping sauce)
- 0.5 teaspoon chili oil (optional for dipping sauce)
Instructions
In a large mixing bowl, combine ground pork, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, sake (if using), salt, and black pepper.
Using clean hands, mix the filling ingredients until fully combined. Avoid overmixing to keep the filling tender.
Prepare a small bowl of water for sealing the gyoza wrappers. Take one gyoza wrapper and place about 1 teaspoon of filling in the center.
Dip your finger in the water and run it around the edge of the wrapper. Fold the wrapper in half to create a half-moon shape and pinch the edges together, pleating one side as you go, for a traditional look. Repeat with remaining wrappers and filling.
In a large nonstick frying pan with a lid, heat 1 tablespoon of vegetable oil over medium-high heat. Place gyoza flat-side down in a single layer.
Cook for 2–3 minutes, or until the bottoms are golden brown.
Carefully pour in 1/4 cup of water and immediately cover the pan with a lid. Reduce heat to medium and steam for 5–6 minutes, until the water has mostly evaporated.
When the water has evaporated, remove the lid and let the gyoza cook for another 1–2 minutes to crisp up the bottoms again. Remove from pan and repeat with remaining gyoza.
To make the dipping sauce, combine soy sauce, rice vinegar, and chili oil (if using) in a small bowl.
Serve the gyoza hot with the dipping sauce on the side.
Nutrition Facts
Calories |
57 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 44 mg | 1% | |
*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.
