Gyoza Perfection: How to Make Perfect Potstickers - A Traditional Jiaozi Recipe

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.

Slice the tender leafy part of napa cabbage into julienne strips.

Sprinkle salt over the cabbage and toss it to sweat, letting it sit for 5 to 10 minutes to remove excess water.

In a bowl, add ground pork and Japanese soy sauce, kneading the mixture until it becomes sticky.

Grate garlic and ginger into the pork mixture.

Finely chop the white and green parts of the scallions and add them to the mixture.

Squeeze excess water from the cabbage and add it to the pork mixture.

Add black peppercorn to the mixture and mix well to combine all ingredients.

Prepare gyoza wrappers by placing water around the edges of one wrapper, then add about one teaspoon of filling.

Fold the wrapper in half, pinching to seal it, and create pleats if desired.

Heat a skillet over high heat and add canola oil, ensuring the skillet is very hot before adding gyoza.

Place gyoza in the skillet and brown the bottoms until golden.

Add water mixed with a little sesame oil to the skillet until about one third of the gyoza is submerged, then quickly cover with a lid.

Reduce heat to low and cook for about 4 minutes.

After 4 minutes, remove the lid and allow the remaining water to evaporate, increasing the heat slightly to crisp the bottoms.

Once the water has evaporated, add a little sesame oil to crisp the gyoza further.

Remove the gyoza from the skillet and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens