Complete Guide to Potstickers - Gyoza - Guotie | Pan Fried Dumplings 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.

Chop garlic finely and place it in a bowl to make garlic-infused oil.

Chop chives and add them to the garlic in the bowl.

Infuse the vegetable oil with garlic and chives by frying them until fragrant.

Prepare the filling by mixing ground pork, napa cabbage, white pepper, soy sauce, oyster sauce, and grated ginger in a bowl.

Let the meat marinate in the mixture for a few hours for better flavor.

Make the gyoza wrappers using the tàng miàn method by gradually adding hot water to flour and kneading until smooth.

Rest the dough for a bit to avoid over mixing.

Roll out the dough into thin circles for the wrappers.

Place a spoonful of filling in the center of each wrapper.

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

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Arrange the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.

Add water to the skillet (enough to cover the bottom) and cover immediately with a lid.

Steam the gyoza for about 5 minutes, or until the water has evaporated and the gyoza are cooked through.

Remove the lid and let them cook for an additional minute to crisp the bottoms again.

Serve hot with a dipping sauce made of soy sauce and vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens