Chinese potstickers known as jiaozi are known as gyoza in Japan. Although they also perform nicely when deep-fried or steamed, this version is pan-fried.
| Prep Time: | 40 mins |
| Cook Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- ½ pound ground pork
- ½ head napa cabbage, shredded
- 3 green onions, thinly sliced
- 1 large egg
- 1 (2 inch) piece fresh ginger, grated
- 1 small clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon Sriracha sauce, or more to taste
- ¼ teaspoon sesame oil
- 30 gyoza wrappers, or as needed
- 1 tablespoon vegetable oil, or as needed
- 1 cup water, divided
- 2 tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 1 ½ teaspoons sesame oil
- 1 dash Sriracha sauce, or to taste
Instructions
- Prepare the potstickers: Combine ground pork, napa cabbage, green onions, egg, ginger, garlic, soy sauce, Sriracha, and sesame oil in a bowl.
- Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
- Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
- Make the dipping sauce: Mix soy sauce, rice vinegar, sesame oil, and Sriracha together. Serve dipping side alongside gyoza.
- To make hanetsuki gyoza (crispy wing gyoza), which is famous in Japan, add 1 1/2 teaspoons to 1 tablespoon flour to the water before adding to the skillet in Step 3.
- Substitute 3 garlic chives for the greens onions and garlic clove if desired.
- The sauce ratio is 1 part soy sauce: 1 part seasoned rice vinegar: 1/4 part sesame oil, plus Sriracha sauce to taste.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 3 g |
| Sodium | 764 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe!
These are excellent. This recipe made 4 1/2 dozen gyoza. I couldn’t find but wanton wrappers, but they pleated fine with wet fingers and worked great. I thought the dipping sauce was too sour but I used the ‘seasoning sauce” that I bought at my Asian market when regular soy sauce was not stocked. I froze 2 1/2 doz. after step 2, as recommended elsewhere, and will advise if they don’t fare well. I am excited to have there in the freezer and able to make them so easily. They were great with some fresh pineapple. Thanks ehagood10 for a great recipe.
Good
I substituted 2 tbl of teriyaki sauce for 2 tbl of the rice wine vinegar. That seemed to please everybody! I double the recipe and basted the chicken a couple min. before taking off the grill and served the rest at the table. KEEPER!!!This is a ‘flavor town’ recipe.
This is the first time I’ve ever made pot stickers and I thought they turned out amazing! I used soy crumbles instead of pork (vegetarian) and they tasted great. The recipe makes a ton of filling so make sure you have extra goyza wrappers. I thought the sauce was too vinegary so we used teriyaki instead and it tasted great. Overall I thought it was a fun and delicious recipe to make.
I loved this recipe and already want to make it again! The sauce is the bomb too! The only one thing I will change next time is that I will brown them on each side prior to adding the water. Just a matter of personal preference when it comes down to it. I will be going to the Asian market again soon to get more wrappers just so I can have these in my freezer at all times. Thanks for sharing!