Soft & Crispy Potsticker Dumplings (Gyoza's)

pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: store-bought dumpling skins

Rice paper is gluten-free, while dumpling skins are often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly option.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos are often less salty.

Finely shred 200 grams of Chinese cabbage and wash it, then add it to a large mixing bowl with a big pinch of salt and let it sit for 20 minutes.

Run 1 clove of garlic and 5 grams of ginger along a microplane, splitting the ginger into two bowls.

Finely chop 100 grams of drained water chestnuts, 3 grams of chives, and 3 shiitake mushrooms.

Squeeze the salted cabbage to extract moisture and discard the liquid.

In a bowl, combine 250 grams of pork mince, 10 milliliters of soy sauce, 2.5 milliliters of Chinese rice wine, 2.5 milliliters of sesame oil, 2 grams of corn flour, half of the ginger paste, the squeezed cabbage, water chestnuts, chives, mushrooms, and ground white pepper. Mix well.

For the dipping sauce, mix 60 milliliters of soy sauce, 60 milliliters of Chinese black vinegar, 5 milliliters of sesame oil, garlic, and half of the ginger in a bowl and refrigerate.

Use store-bought wonton wrappers, moisten the edges with cold water, add 1 teaspoon of filling, fold and crimp to seal.

In a large pan over medium-high heat, add 2.5 teaspoons of peanut oil and the dumplings, frying for about 2 minutes until golden brown.

Add 60 milliliters of cold water to the pan, cover immediately, and steam for 2 minutes until the moisture has evaporated and dumplings are cooked through.

Serve the dumplings with the dipping sauce and garnish with spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens