Gyoza, or potstickers as they are sometimes called, are Japanese pan-fried dumplings. These delicious shrimp and pork filled packets of deliciousness are ubiquitous in Japan, where they’re on the menus of ramen shops, food courts, and even izakayas. Originating in China (where they’re called jiaozi) they evolved in Japan to have thinner wrappers, so once pan-fried, they are crispy on one side and pillowy on the other.
Though pre-made frozen gyoza offer a convenient shortcut, I think making them from scratch is well worth the effort. Doing so allows me to control what’s going into my food and to customize the flavor (those with dietary restrictions will find this especially helpful). Plus, there’s the added satisfaction of saying, “Look, I made homemade gyoza!” You’ll earn kudos from your family and friends for your efforts.
While its true that gyoza are often pan-fried, they can also be steamed, boiled, fried, or grilled. However, I think pan-fried gyoza reign supreme, so that’s how these are cooked. Beyond their crispy exteriors, they feature a juicy, flavorful pork filling brought to life with ginger and garlic. Also, just remember, dipping sauce is key! I highly recommend whipping one up to accompany them. I’ve included a super easy recipe here that calls for just three ingredients.
Lastly, when it comes to the gyoza skins, or wrappers, I suggest checking your local Asian market or the Chinese section of a grocery store. Look for thin wonton wrappers (round or square) so you can be sure to get the translucency and crispiness of a perfect gyoza.
Gyoza
Ingredients
Filling
- 1/2 cup (100g) ground pork
- 2/3 cup (50g) green cabbage, finely shredded
- 1/4 cup (25g) green onions, finely chopped
- 2 tsp soy sauce
- ½ tsp sugar
- 1 garlic clove, minced
- 1/8 tsp fresh ginger, minced
- 1/4-1/2 tsp sesame oil large
- Black pepper to taste
- 20-24 fresh gyoza wrappers, round or square
- Water, to seal the dumplings
- 1 tsp vegetable oil
Diping Sauce
- 1 tsp soy sauce 3, 8 oz. blocks
- 1 tsp rice wine vinegar
- 1 tsp water
Instructions
Folding the gyoza:
- Add the pork to a clean bowl with the cabbage, green onions, soy sauce, sugar, garlic, ginger, sesame oil, and black pepper. Mix until well combined.
- Take a wrapper and place it in the palm of your non-dominant hand.
- Add ½-3/4 teaspoon of the pork filling to the center of each gyoza skin/wonton wrapper. The amount you use depends on the size of the wrapper.
- Dip your finger into the water and moisten the top half.
- Fold the wrapper in half over the filling.
- Pleat the wrapper’s edge and press the pleats to seal. Place sealed gyoza onto a generously floured plate or baking sheet to prevent sticking.
- Repeat steps 2-6 with the remaining wrappers and filling. Once they’re ready, you can cook the dumplings or freeze them to enjoy later. This recipe makes 20-24 gyoza, so I usually fry some to eat right away and freeze the rest.
Cooking the gyoza:
- Heat a frying pan over medium-high heat.
- Add the oil and swirl to coat the bottom of the pan.
- Working in batches, place the gyoza in the pan in a single layer and fry until golden brown on the bottom. Meanwhile, measure ¼ cup (60mL) of water.
- Pour the water into the pan and quickly cover to steam. Leave the gyoza to steam for 5-8 minutes. All the water should evaporate. If cooking from frozen, steam for an extra 2-3 minutes.
Plate the gyoza browned side up.
Dipping sauce:
- Combine the soy sauce, rice wine vinegar, and water in a small bowl and serve alongside the gyoza.