Gyoza recipe (Japanese dumpling) / Potstickers / 餃子

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 by mixing 250g pork mince, 100g finely chopped Nappa cabbage, 10g minced ginger, 30-40g chopped scallion, 1/2tsp soy sauce, 1/2tsp oyster sauce, 1/2tsp sesame oil, 50g salt, and 1/4tsp sugar in a bowl.

Add 40ml water and 1.5tsp powdered gelatine to the mixture, microwave for 10 seconds to dissolve, then let it cool.

Chill the filling until needed, and prepare a dipping sauce by mixing 5g ginger, scallion leaf, 2tbsp soy sauce, 1tbsp rice vinegar, 1/2tsp sesame oil, and 1/2tbsp oyster sauce.

Dust a clean surface with flour to prevent sticking and place a gyoza wrapper on it.

Add about 16-18g of filling in the center of the wrapper, leaving 1.5cm from the edge.

Moisten the edges of the wrapper with water using a brush, fold it in half, and pinch to seal, creating pleats if desired.

Cover the folded gyoza with a wet cloth to prevent drying out while you prepare the rest.

Heat a non-stick pan over medium heat and add a generous splash of vegetable oil, ensuring it coats the bottom evenly.

Once the pan is hot, arrange the gyoza in the pan, flat side down, and cook until they start to sizzle.

Add 100ml water to the pan and cover immediately with a lid to steam the gyoza for 6 minutes.

After 6 minutes, remove the lid and continue cooking for an additional 3-4 minutes until the gyoza can move freely in the pan and the bottoms are crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens