The EASIEST Gyoza Dumpling Recipe | Japanese Potstickers

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often more economical.

gyoza wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are commonly available.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

Prepare the filling for the gyoza by cutting the cabbage into small pieces, using a food processor if desired.

Roughly chop the outer leaves of the cabbage into slightly larger pieces for texture variety.

Mince half an onion and add it to the cabbage.

Chop about 30g of Japanese green onion and mix it with the other vegetables.

Add garlic chives (nira) to the mix, adjusting the amount based on preference, and mix well.

Grate one clove of garlic and an equal amount of ginger, then add to the vegetable mixture.

Use 70g each of two types of pork mince (one roughly minced, one thinner) and mix with the vegetables until well combined.

Add 18g of soy sauce, a pinch of salt, 15g of sesame oil, and pepper to the mixture, then mix thoroughly.

Take a spoonful of the filling and place it slightly off-center on a gyoza skin.

Pinch the right side of the gyoza skin with your thumb, using your index fingers to create folds along the edge, repeating until the gyoza is sealed.

If needed, dab a bit of water around the edges to help seal the gyoza.

Repeat the filling and folding process with all gyoza skins until completed.

Heat 1 tablespoon of sesame oil in a frying pan over medium-high heat.

Arrange the gyoza in a circle around the pan, adding a few in the middle if space allows.

Cook until the bottoms of the gyoza are browned, adjusting their position as necessary.

Add about 50ml of water to the pan and cover with a lid, steaming the gyoza for 3 minutes.

Remove the lid and shake the pan gently to ensure the gyoza are not stuck.

Continue cooking on medium heat until all the liquid has evaporated.

Place a large plate over the pan and flip it over to transfer the gyoza onto the plate.

For crispy gyoza, mix 5g of flour into the water before adding it to the pan, and drizzle sesame oil over the gyoza after steaming.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens