How to Make Fresh Pan Fried Pork Gyozas aka Potstickers

gyoza wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: wonton wrappers

Wonton wrappers are often less expensive and can be used as a substitute.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is a leaner option, while ground chicken is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

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

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often gluten-free and can be a cheaper alternative.

Place all ingredients (pork belly, skinless pork belly, spring onions, cilantro/coriander, string beans, soy sauce, rice vinegar/mirin, sesame oil) into the food processor.

Process until the mixture is finely ground and well combined.

Place a dumpling skin in the palm of your hand.

Scoop about a tablespoon of the pork filling onto the center of the skin.

Dab a small amount of water around the edge of the dumpling skin.

Fold the skin over the filling and seal it tightly, creating a pocket shape.

Starting from one edge, pinch and fold the edge of the dumpling skin 4-5 times to create pleats.

Heat cooking oil in a pan over medium heat.

Fry the bottoms of the gyozas for 5 minutes.

Fry both sides of the dumplings for 5 minutes each, or until golden brown and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens