Gyoza Japanese Potstickers

Gyoza Japanese Potstickers

The Spruce / Sonia Bozzo

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 8 to 10 servings

It's not well known that gyoza originated in China. Gyoza are also known as Japanese potstickers - it's very difficult to eat just one.

Ingredients

  • 3/4 cup shredded Napa cabbage
  • 1/2 pound ground pork (1 cup)
  • 1 green onion (diced)
  • 2 teaspoons minced ginger
  • 1 egg (lightly beaten)
  • 1 tablespoon soy sauce
  • 1/4 teaspoon hot chili oil, or to taste
  • 1/4 teaspoon sesame oil
  • 2 tablespoons vegetable oil for frying, or as needed
  • 30 gyoza wrappers, or as needed

Steps to Make It

  1. Gather the ingredients.

    Gyoza Japanese Potstickers ingredients

    The Spruce / Sonia Bozzo

  2. Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp, 3 to 5 minutes.

    Blanch the shredded cabbage in salted water

    The Spruce / Sonia Bozzo

  3. Plunge cabbage into ice water, remove and drain thoroughly.

    Plunge cabbage into ice water

    The Spruce / Sonia Bozzo

  4. In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil, and sesame oil.

    combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil, and sesame oil

    The Spruce / Sonia Bozzo

  5. Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper.

    Place a teaspoon of filling in the middle of the gyoza wrapper

    The Spruce / Sonia Bozzo

  6. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.

    seal the gyoza wrapper

    The Spruce / Sonia Bozzo

  7. To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 to 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.

    gyoza cooking in a pan

    The Spruce / Sonia Bozzo

  8. Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza.

    Gyoza Japanese Potstickers in a pan

    The Spruce / Sonia Bozzo