These Japanese potstickers are crispy-bottomed pan-fried dumplings filled with seasoned ground pork, shredded napa cabbage, and fresh ginger, served golden and tender with a soy-chili dipping sauce.
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Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly. In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil. Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone. To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom. Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings..] More Potstickers RecipesPotstickers - includes a dough recipePork and Vegetable Dumplings - from Farina KingsleyVegetarian PotstickersCantonese PotstickersPotstickers Dipping Sauce RecipeGinger Dipping Sauce - this easy to make dip also goes very nicely with potstickers.
Store cooked gyoza in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat with a splash of water until warmed through.
large skillet or wok with a lid · pastry brush (for wetting wrapper edges)
Gyoza wrappers are small, round dumpling wrappers, thinner than wonton wrappers. Find them in the refrigerated Asian section of most supermarkets or at Asian markets.
Use enough vegetable oil in the skillet and let the bottoms brown undisturbed for 2–3 minutes before adding water. Don't overcrowd the pan.
Yes. Fold and freeze uncooked gyoza on a sheet tray, then transfer to a freezer bag. Fry directly from frozen, adding 1–2 extra minutes to cooking time.
Place filling in the center, wet the edge with water, fold in half, then pleat one side and pinch the center to seal. Practice improves speed and appearance.
Yes. Ground chicken works well and will be slightly leaner; beef gives a richer flavor. Adjust soy sauce to taste as beef pairs differently with the seasonings.
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