Here's my Gyoza / Potstickers Recipe!
What can I say about Gyoza? 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!)
If you're looking for a gluten-free recipe for Gyoza, look no further than my first gluten-free cookbook, Beyond Flour.
In the meantime, enjoy my Gyoza / Potstickers Recipe!
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- ½ head Napa Cabbage finely shredded
- 1 tsp Salt
- 1 ½ lbs Ground Pork
- 1-2 Tbsp Freshly Grated Ginger
- 5 Garlic Cloves pressed or minced
- 2 Green Onions finely chopped
- 1-2 Tbsp Sesame Oil
- 1 tsp Crushed Chilies
- ½ tsp Granulated Sugar
- ½ lb Raw Shrimp peeled, deveined and finely chopped/shredded
- Gyoza/potsticker wrappers about 40
- Sesame, olive, or vegetable oil
- ½ cup Soy Sauce
- ¼ cup Rice Vinegar
- 1 tsp Crushed Chilies
- 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 Tbsp 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
- Stir sauce ingredients together, refrigerate til serving.