📝 About This Recipe
Experience the ultimate contrast of textures with these Japanese-style potstickers, featuring a succulent, ginger-scented pork filling encased in a delicate wrapper. What sets these apart is the 'fry-steam-fry' method, which creates a lacy, golden-brown crust on the bottom while keeping the tops tender and translucent. Perfectly balanced with a zingy soy-vinegar sauce, these gyoza are an addictive testament to the art of savory pastry.
🥗 Ingredients
The Filling
- 1/2 lb Ground Pork (at least 20% fat for juiciness)
- 2 cups Napa Cabbage (finely minced)
- 3 pieces Green Onions (finely chopped)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 2 cloves Garlic (minced)
- 1 tablespoon Soy Sauce (Japanese shoyu preferred)
- 2 teaspoons Toasted Sesame Oil
- 1 tablespoon Sake (or dry sherry)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon White Pepper (ground)
Assembly and Frying
- 35 pieces Gyoza Wrappers (round, thin wheat wrappers)
- 2 tablespoons Neutral Oil (vegetable or grapeseed oil)
- 1/3 cup Water (for steaming)
The Dipping Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon La-Yu (Japanese chili oil with sediment)
👨🍳 Instructions
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1
Place the minced napa cabbage in a bowl and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out moisture, then squeeze the cabbage tightly with your hands or a cheesecloth to remove all excess water.
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2
In a large mixing bowl, combine the ground pork, squeezed cabbage, green onions, grated ginger, minced garlic, soy sauce, sesame oil, sake, salt, and white pepper.
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3
Using your hands or a spatula, mix the filling vigorously in one direction until it becomes tacky and pale in color. This ensures the filling stays together inside the wrapper.
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4
Prepare a small bowl of water and a large tray dusted with cornstarch to hold the finished gyoza.
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5
Place a gyoza wrapper in your non-dominant hand and put about 1 rounded teaspoon of filling in the center. Do not overfill or it will be difficult to seal.
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6
Dip your finger in the water and moisten the outer edge of the top half of the wrapper.
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7
Fold the wrapper in half over the filling. Using your thumb and forefinger, create 4-6 pleats on the front side of the wrapper, pressing each pleat firmly against the flat back side to seal. The gyoza should have a slightly curved, crescent shape.
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8
Place the gyoza on the prepared tray, pressing down gently so it sits flat on its bottom. Repeat with the remaining wrappers and filling.
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9
Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, arrange the gyoza in rows or a circular pattern, flat-side down.
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10
Fry the gyoza for 2-3 minutes without moving them, until the bottoms are a beautiful golden brown.
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11
Carefully pour 1/3 cup of water into the skillet (it will sizzle and steam aggressively) and immediately cover with a tight-fitting lid.
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12
Reduce heat to medium and steam for 3-5 minutes, or until the water has mostly evaporated and the wrappers look translucent.
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13
Remove the lid and allow the remaining moisture to cook off. Drizzle 1 teaspoon of sesame oil around the gyoza for extra aroma and fry for another 1 minute to re-crisp the bottoms.
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14
Whisk the dipping sauce ingredients together in a small bowl while the gyoza finish frying.
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15
Slide a spatula under the gyoza to release them and serve immediately on a platter, crispy-side up, with the dipping sauce on the side.
💡 Chef's Tips
Squeezing the water out of the cabbage is the most important step to prevent soggy gyoza. When mixing the meat, look for 'fat threads'—the mixture should look almost like a paste to ensure a juicy texture. If using store-bought wrappers, keep them covered with a damp towel while working to prevent them from drying out. For a professional 'wing' (hanetsuki), mix a teaspoon of cornstarch into the steaming water before adding it to the pan. Avoid crowding the pan; cook in batches if necessary to ensure even browning and heat distribution.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Shio or Shoyu Ramen for a complete Japanese feast. Pair with a chilled Japanese lager or a crisp, dry Sake to cut through the richness of the pork. Add a side of Sunomono (Japanese cucumber salad) for a refreshing, acidic contrast. Garnish with extra toasted sesame seeds and micro-greens for a restaurant-quality presentation. Provide a small dish of extra chili oil (La-Yu) for those who prefer a spicier kick.