📝 About This Recipe
These Japanese-style potstickers are the ultimate balance of textures, featuring a juicy, ginger-scented pork filling encased in a delicate wrapper that is pan-seared to a golden crisp. Unlike traditional boiled dumplings, gyoza are celebrated for their 'hanetsuki' (winged) bottom and tender, steamed top. Perfect as a social appetizer or a light meal, these parcels offer an explosion of savory garlic, cabbage, and sesame in every bite.
🥗 Ingredients
The Filling
- 1 lb Ground Pork (at least 20% fat for juiciness)
- 2 cups Napa Cabbage (finely minced)
- 3 stalks Green Onions (finely chopped)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 2 cloves Garlic (minced)
- 2 pieces Shiitake Mushrooms (finely minced)
Seasoning & Assembly
- 1 tablespoon Soy Sauce (Japanese shoyu preferred)
- 2 teaspoons Toasted Sesame Oil
- 1 teaspoon Sake (or dry sherry)
- 1 package Gyoza Wrappers (approx. 35 count, round)
- 2 tablespoons Neutral Oil (vegetable or grapeseed oil)
The Dipping Sauce
- 2 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1/2 teaspoon La-Yu (Japanese chili oil with sediment)
👨🍳 Instructions
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1
Prepare the cabbage by tossing the minced Napa cabbage with a pinch of salt in a bowl; let it sit for 10 minutes to draw out moisture.
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2
Squeeze the cabbage firmly with your hands or through a cheesecloth to remove as much water as possible. This prevents soggy dumplings.
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3
In a large mixing bowl, combine the ground pork, drained cabbage, green onions, ginger, garlic, and minced shiitake mushrooms.
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4
Add the soy sauce, sesame oil, and sake to the meat mixture. Use your hand to mix vigorously in one direction until the mixture becomes pale and slightly tacky/stringy.
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5
Set up your station: a small bowl of water, your wrappers, the filling, and a parchment-lined tray for the finished gyoza.
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6
Place a wrapper in your non-dominant hand and put about 1 rounded teaspoon of filling in the center. Do not overfill!
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7
Wet the edge of the top half of the wrapper with your finger. Fold the wrapper over and create 4-6 pleats along one side, pressing firmly against the flat back side to seal.
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8
Ensure the gyoza has a flat bottom so it can stand up in the pan. Repeat until all filling is used.
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9
Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium-high heat. Once shimmering, arrange the gyoza in rows or a circular pattern, flat-side down.
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10
Fry for 2-3 minutes until the bottoms are a deep golden brown. Do not move them during this stage.
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11
Carefully pour 1/4 cup of water into the pan (it will sizzle and steam) 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 a teaspoon of sesame oil around the pan for extra aroma and crunch, cooking for 1 more minute.
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14
Whisk together the dipping sauce ingredients in a small bowl while the gyoza finish.
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15
Use a spatula to lift the gyoza out, keeping the crispy side up to maintain texture. Serve immediately with the sauce.
💡 Chef's Tips
Always squeeze the cabbage; excess moisture will cause the wrappers to tear and prevent a good sear. Don't overwork the meat once the seasonings are in, or it can become tough; mix just until it emulsifies. If using frozen wrappers, ensure they are fully thawed at room temperature before using to prevent cracking. To make a 'lace' or 'wing' effect, mix a teaspoon of cornstarch into the steaming water before pouring it into the pan. Keep your unused wrappers covered with a damp paper towel while you work so they don't dry out.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Japanese Lager or a chilled glass of dry Riesling. Pair with a refreshing smashed cucumber salad dressed in rice vinegar and sesame. A bowl of hot miso soup makes this a complete and comforting light dinner. For extra heat, serve with extra La-Yu chili oil or a side of pickled ginger (beni shoga). Arrange on a long rectangular platter with the golden-brown bottoms facing upward.