|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||2%|
|Total Sugars 0g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gyoza, or Japanese potstickers, originated in China. The pan-fried dumplings were inspired by the rich dumpling history in Chinese cuisine. The most popular type of gyoza are filled with juicy, savory ground pork and cabbage along with flavorful ingredients like ginger and soy sauce. They're crisped in a pan and then steamed until cooked through, creating a nice mix of textures.
Gyoza take some hands-on prep since each dumpling needs to be filled and folded before cooking, but they are fun to make and fun to eat. They also freeze well and can be cooked from frozen, so make up a big batch and save some for later. Once you get the hang of making potstickers, you can play around with the filling to suit your tastes.
Serve these potstickers as a delicious appetizer, snack, or as part of a meal. They're flavorful on their own but are almost always served with a dipping sauce. It can be as simple as soy sauce or a mix of soy and black vinegar or a specially made dumpling sauce.
Gather the ingredients.
Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp, 3 to 5 minutes.
Plunge the cooked cabbage into ice water to stop the cooking, then remove and squeeze out any water.
In a medium bowl, combine the cooked cabbage, ground pork, green onion, minced ginger, egg, soy sauce, chili oil, and sesame oil. Mix to combine.
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.
Fold the sides up to form a semicircle and then pinch the edges to seal. If desired, create pleats. Continue with the rest of the gyoza wrappers until the filling is gone.
To cook, heat 1 tablespoon oil in a heavy non-stick frying pan over medium-high heat. Add 12 to 15 of the gyoza in a single layer and cook for 2 minutes, or until golden brown on the bottom.
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.
How to Store and Freeze
- Leftover cooked potstickers will keep in an airtight container in the fridge for up to three days. Reheat in a nonstick pan over medium heat, covered, to re-crisp.
- Once you make the dumplings they should be cooked or frozen right away, since the wrappers will dry out and crack.
- Gyoza are great for freezing. Space the uncooked dumplings out on a parchment-lined baking sheet and freeze for at least an hour. Transfer to a zip-top freezer bag and store for up to three months. Cook according to the recipe, adding a minute or two to the cook time as needed.
- Swap out the pork for another ground meat like chicken or turkey, or swap for finely minced shrimp or beef.
- For a spicy dish, serve with chili oil. You can drizzle it over the dumplings or serve for dipping.
- Or make a flavorful dipping sauce with garlic, soy sauce, rice vinegar, chili oil, and sesame oil.
What’s the Difference Between Gyoza and Dumplings?
Gyoza are a type of dumpling. They are a Japanese style potsticker, which are so-called because they are pan-fried. Dumplings originated in China and there are variations spread all throughout Asia with a wide range of fillings and preparations.
What Is Gyoza Skin Made Of?
Dumpling wrappers are made from a flour and water dough that is rolled out until very thin. They're also known as gyoza or potsticker wrappers.