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    Home » Recipes » Asian

    Gyoza / Potstickers Recipe

    Published: Jun 16, 2021

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    Homemade Gyoza

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

    4 homemade gyoza on a blue rectangular plate, with a small dish of gyoza sauce next to it.

    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!

    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!)

    4 homemade gyoza on a blue rectangular plate, with a small dish of gyoza sauce next to it.

    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.

    A two part image showing an english muffin ring being used to cut round wrappers out of egg roll square wrappers.

    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.

    A two part image showing round freehand cut gyoza wrappers being sized up against a gyoza press.

    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!


    a small bowl of soy sauce with a bottle of rice vinegar and a shaker of crushed chilies.

    How to Make Gyoza Sauce

    I like to make this before getting started on the dumplings, to give it some time for the flavours to mingle.

    ½ cup Soy Sauce
    ¼ cup Rice Vinegar
    1 teaspoon Crushed Chilie

    Stir sauce ingredients together, refrigerate til serving.

    Rice vinegar is poured into the glass bowl, and rushed chilies are floating on top of the gyoza sauce.

    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.

    A two part image showing cabbage being finely chopped.

    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.

    A small food processor with whole shrimp and then finely chopped shrimp.

    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.

    A two part image showing a hand squeezing water out of chopped cabbage, and the water left in the bottom of the bowl after all the cabbage is squeezed and moved.

    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!

    A two part image showing all of the filling ingredients in a big bowl, before and after being mixed together.

    Cover and chill until ready to use.

    Assemble the Gyoza Dumplings

    Hands form the filling into balls, and dozens of filling balls are arranged on parchment paper.

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

    Water is brushed on round gyoza wrappers, and a ball of filling is placed in the center 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.

    Hands form the wrapper around a filling ball.

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

    A 3 part image showing a dumpling press forming a gyoza.

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

    A 3 part image showing a pair of gands crimping the edge of a dumpling.

    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.

    A two part image showing dumplings arranged in a large nonstick pan, and a hand showing the browned bottom of one dumpling.

    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.

    Water is added to the pan, and it is covered.

    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.

    Cooked gyoza in a nonstick frying pan.

    Repeat in batches, as necessary.

    Serve hot, with Gyoza sauce

    4 homemade gyoza on a blue rectangular plate, with a small dish of gyoza sauce next to it.

    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.

    water is brushed over won ton wrappers, then filling balls are centered on each wrapper.

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

    A two part image showing wrappers being added to the top of each wrapper and filing combo, and hands forming a raviolo.

    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

    Ravioli style gyoza in a nonstick pan.

    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.

    Balls of gyoza filling are cooking in a nonstick fry pan, meatball style.

    Gyoza Meatballs

    If you run out of wrappers - or just get sick of folding them - gyoza filling makes fantastic meatballs!

    I just fry them up in some sesame and olive oil until cooked through.

    4 homemade potstickers on a blue rectangular plate, with a small dish of pot sticker sauce next to it.

    Gluten-Free Gyoza

    If you're looking for a gluten-free recipe for Gyoza, look no further than my first gluten-free cookbook, Beyond Flour.

    4 homemade gyoza on a blue rectangular plate, with a small dish of gyoza sauce next to it.

    More Sushi & "Sushi-Adjacent" Recipes

    Here are a few more recipes that you may enjoy!

    DIY Sushi Birthday Cake
    Easy Sushi Casserole
    How to Make Sushi Rice
    Mango Salad
    Matcha Green Tea Pavlova
    Pepper Crusted Tuna with Wasabi Cream Sauce
    Potluck DIY Sushi Party
    Spicy Tuna Maki
    Sushi Sauce Recipes - Dynamite, Eel, and Mango
    Tuna Avocado Mango Maki

    4 homemade gyoza on a blue rectangular plate, with a small dish of gyoza sauce next to it.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    4 homemade potstickers on a blue rectangular plate, with a small dish of pot sticker sauce next to it.

    4 homemade potstickers on a blue rectangular plate, with a small dish of pot sticker sauce next to it.
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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 mins
    Cook Time10 mins
    Resting Time10 mins
    Total Time50 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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    Marie Porter


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