Gyoza Japanese Potstickers

Chopsticks with Gyoza dumplings and soy sauce
Sean Russell/Getty Images
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.


  • 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.

  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.

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

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

  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.

  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.

  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.

  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.