Gyoza / Potstickers Recipe

Here's my Homemade Gyoza Recipe (AKA Potstickers)! They're easier to make than you may think, and SO tasty. This makes about 40, so try them today!

Originally published April 5, 2017. Updated on 6/16/2021

Done right, these are supremely addictive.

Yes, they're supposed to be an appetizer, usually served 3-5 pieces per person... but I've lost count of how many times we've made a meal of them. (No, I'm not admitting to how many constitute a "meal", either!).

They're ingredient-intensive and a bit of work, but SO worth it!

I love gyoza with a ton of flavour, so I developed this recipe with that in mind.

The filling can be made a day ahead, just keep it well chilled. Finished gyoza can be frozen before frying/steaming - just be sure to allow them to thaw completely before cooking.

These are easy to make by hand, but even easier if you have a dumpling press, like this one. (It's what I use!)

Can’t Find Gyoza Wrappers?

When re-shooting this recipe, I ordered all of the ingredients... and couldn’t find gyoza / potsticker wrappers ANYWHERE. So, I had to get creative.

Making Gyoza with Egg Roll Wrappers

Egg roll wrappers are pretty much the same thing as gyoza wrappers, just a different size and shape.

So, I bought a pack of them, and used an English Muffin Ring as a guide. Gyoza wrappers should be about 4", and this was only 3.5", though.

Using a paring knife, I carefully cut around the ring, making my wrappers a bit bigger.

As it turned out, they were a bit too big for my dumpling press, so I trimmed the size a bit.

The normal dumplings in this post were all made with these trimmed egg roll wrappers.

Making Gyoza with Won Ton Wrappers

I also bought a pack of won ton wrappers, as - again - they’re basically the same thing, just a different size and shape.

As it turned out, they were way too small to other with, so I got a bit lazy and made them ravioli - style. See the end of the tutorial for the full, illustrated information on how I did that!

How to Make Gyoza / Potstickers

The full recipe follows at the end of the post, but here is a pictorial overview, for those who like the visual learning:

Prepare the Filling

Chop up only the frilly green part of the cabbage - leave out any white rib parts.

In a large mixing bowl, combine cabbage and salt, stirring to evenly distribute the salt. Allow to sit for 10-15 minutes – this will draw the moisture out of the cabbage.

While you’re waiting, add of the remaining ingredients – aside from the wrappers and oil - to a large mixing bowl.

As a note: I like to use a mini food processor for the shrimp, bringing it to almost the same texture as the ground pork.

Once time is up, squeeze as much water out of the cabbage as you can, discarding the water. Place the squeezed cabbage back into mixing bowl, with the other ingredients.

You should be able to get a fair amount of water out.

Mix the ingredients together thoroughly. I like to use my hands for this – does a much better job of distributing everything than any mixing spoon will!

Cover and chill until ready to use.

Assemble the Gyoza Dumplings

Roll filling into tight 1″ balls, placing one in the middle of each wrapper.

Use a finger/pastry brush dipped in water to moisten the edges of each wrapper.

Fold the wrapper over the filling, creating a half circle. As you do this, try to push out as much of the air from the inside as possible – excess air can cause them to burst.

If you have a dumpling press, use it to seal and crimp the edges, or pleat the edges like this:

If you don’t have a dumpling press, you can fold and crimp the edges freehand. (It’s fussy though!)

Cook the Dumplings

Heat up 2 tablespoon vegetable, olive, or sesame oil in a frying pan – I prefer to use nonstick for this – and arrange a single layer of gyoza in the pan – not touching each other, frill side facing up.

Cook until bottom side is nicely browned.

Alternatively: If you like your gyoza extra crispy, arrange them on their sides in the pan. Cook until the first side is nicely browned, flip and brown the other side before proceeding.

Once the bottom is browned to your liking, pour ½ cup of warm water into the pan, and quickly cover with a lid.

Cook for 2-3 minutes without removing the lid.

After 2-3 minutes, remove the lid and allow Gyoza to continue cooking until all of the water has cooked off.

Repeat in batches, as necessary.

Serve hot, with Gyoza sauce

Making Ravioli Style Gyoza

After making the filling:

Lay out won ton wrappers, brush the edges with water, and center a formed ball of filling on each.

Place a fresh won ton wrapper over each filling ball, lining up the edges with the bottom wrapper.

Gently press the top won ton wrapper down, lining up the edges, sealing them together, and gently squeezing out the air as you go.

Cook the same way you do regular gyoza, and serve hot with Gyoza sauce

Alternatively:

You can also cook these as a pasta - add them to boiling salted water, and cook for 7-10 minutes, or until filling is cooked through.

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5 from 1 vote

Homemade Gyoza

Homemade Gyoza / Potstickers! Easier to make than you may think, and SO tasty.

Prep Time30 minutes mins

Cook Time10 minutes mins

Resting Time10 minutes mins

Total Time50 minutes mins

Course: Appetizer

Cuisine: Asian, Japanese

Servings: 40 Dumplings

Calories: 75kcal

Author: Marie Porter

Equipment

• Dumpling Press

Ingredients

• ½ head Napa Cabbage finely shredded
• 1 teaspoon Salt
• 1 ½ lbs Ground Pork
• 1-2 tablespoon Freshly Grated Ginger
• 5 Garlic Cloves pressed or minced
• 2 Green Onions finely chopped
• 1-2 tablespoon Sesame Oil
• 1 teaspoon Crushed Chilies
• ½ teaspoon Granulated Sugar
• ½ lb Raw Shrimp peeled, deveined and finely chopped/shredded
• 40 Gyoza/potsticker wrappers
• Sesame, olive, or vegetable oil

Gyoza Sauce

• ½ cup Soy Sauce
• ¼ cup Rice Vinegar
• 1 teaspoon Crushed Chilies

Instructions

Gyoza:

• In a large mixing bowl, combine cabbage and salt, stirring to evenly distribute the salt. Allow to sit for 10-15 minutes – this will draw the moisture out of the cabbage.
• Once time is up, squeeze as much water out of the cabbage as you can, discarding the water. Place the squeezed cabbage back into the mixing bowl.
• Add all remaining ingredients – aside from the wrappers and oil – to the bowl, and mix thoroughly. I like to use my hands for this – does a much better job of distributing everything than any mixing spoon will!
• Cover and chill until ready to use.

To Assemble and Cook:

• Roll filling into tight 1″ balls, placing one in the middle of each wrapper.
• Use a finger/pastry brush dipped in water to moisten the edges of each wrapper. Fold the wrapper over the filling, creating a half circle. As you do this, try to push out as much of the air from the inside as possible – excess air can cause them to burst.
• If you have a dumpling press, use it to seal and crimp the edges, or pleat the edges like this:
• If you don’t have a dumpling press, you can fold and crimp the edges freehand. (It’s fussy though!)
• Heat up 2 tablespoon vegetable, olive, or sesame oil in a frying pan – I prefer to use nonstick for this – and arrange a single layer of gyoza in the pan – not touching each other, frill side facing up. Cook until bottom side is nicely browned.
• Alternatively: If you like your gyoza extra crispy, arrange them on their sides in the pan. Cook until the first side is nicely browned, flip and brown the other side before proceeding.
• Once the bottom is browned to your liking, pour ⅓ cup of warm water into the pan, and quickly cover with a lid. Cook for 2-3 minutes without removing the lid.
• After 2-3 minutes, remove the lid and allow Gyoza to continue cooking until all of the water has cooked off. Repeat in batches, as necessary.
• Serve hot, with Gyoza sauce

Gyoza Sauce:

• Stir sauce ingredients together, refrigerate til serving.

Nutrition

Calories: 75kcal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 276mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

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