📝 About This Recipe
These Japanese potstickers are the quintessential street food staple, offering a masterclass in texture with their golden, lattice-like 'wings' and succulent, ginger-scented filling. Traditionally evolved from Chinese jiaozi, gyoza are defined by their thinner skins and a punchy garlic-chive profile that dances on the palate. Each bite delivers a satisfying crunch followed by a burst of savory broth, making them an irresistible handheld treasure for any occasion.
🥗 Ingredients
The Filling
- 1/2 pound Ground Pork (not too lean, ideally 20% fat)
- 2 cups Napa Cabbage (finely minced)
- 1/2 bunch Nira (Garlic Chives) (finely chopped)
- 1/2 teaspoon Kosher Salt (for wilting cabbage)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 2 cloves Garlic (finely minced)
- 1 tablespoon Soy Sauce (Japanese shoyu preferred)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Sake (or dry sherry)
Assembly and Frying
- 30 pieces Gyoza Wrappers (round, thin style)
- 2 tablespoons Neutral Oil (grapeseed or vegetable oil)
- 1/3 cup Water (for steaming)
- 1 teaspoon Cornstarch (mixed with the water for extra crispiness)
Dipping Sauce
- 2 tablespoons Rice Vinegar
- 2 tablespoons Soy Sauce
- 1 teaspoon La-Yu (Chili Oil) (with crunchy bits)
👨🍳 Instructions
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1
Place the minced cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Let it sit for 10 minutes to draw out moisture, then squeeze the cabbage firmly with your hands to remove all excess liquid.
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2
In a large mixing bowl, combine the ground pork, squeezed cabbage, chopped garlic chives, ginger, garlic, soy sauce, sesame oil, and sake.
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3
Mix the filling vigorously with your hand in a circular motion until the mixture becomes pale and slightly tacky/stringy; this ensures the filling stays together inside the wrapper.
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4
Prepare a small bowl of water. Place a gyoza wrapper in the palm of your non-dominant hand and place 1 rounded teaspoon of filling in the center.
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5
Dip your finger in the water and moisten the outer edge of the top half of the wrapper.
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6
Fold the wrapper in half over the filling. Using your thumb and index finger, create 4-6 pleats on the side facing you, pressing them firmly against the back (unpleated) side to seal.
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7
Place the finished gyoza on a parchment-lined tray, pressing down gently to create a flat bottom. Repeat until all filling is used.
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8
Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Arrange the gyoza in the pan in two rows or a circular pattern, flat-side down.
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9
Fry for 2-3 minutes until the bottoms are a beautiful golden brown. Do not move them during this stage!
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10
Whisk the 1/3 cup of water with the cornstarch and pour it into the pan. Immediately cover with a tight-fitting lid to trap the steam.
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11
Steam for 5-6 minutes, or until the water has mostly evaporated and the wrappers look translucent.
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12
Remove the lid and continue to cook for 1-2 minutes until the remaining moisture evaporates and the bottoms become crispy again. Drizzle a tiny bit of sesame oil around the edges for extra aroma.
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13
Whisk the dipping sauce ingredients together in a small ramekin while the gyoza finish crisping.
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14
Invert the gyoza onto a plate so the crispy golden bottoms face up. Serve immediately while piping hot.
💡 Chef's Tips
Squeezing the cabbage is the most important step; if it's too wet, your gyoza will be soggy and fall apart. Don't overfill the wrappers or you won't be able to get a tight seal, which causes the juices to leak out. If using store-bought wrappers, keep them covered with a damp paper towel while working so they don't dry out. For a 'lace' effect, the cornstarch-water slurry is key—it creates a thin, crispy web connecting the dumplings. You can freeze gyoza on a tray before cooking; just add 2 minutes to the steaming time when cooking from frozen.
🍽️ Serving Suggestions
Serve with a side of chilled edamame sprinkled with sea salt. Pair with a crisp Japanese lager or a cold glass of dry Riesling. Enjoy alongside a hot bowl of Miso soup for a complete meal. Offer extra La-Yu (chili oil) and shredded ginger on the side for guests who like heat and acidity.