Gyoza (Japanese Potstickers)

Gyoza (Japanese Potstickers)
  • 1/2 pound ground pork
  • 1/2 head napa cabbage, shredded
  • 1 egg
  • 3 green onions, thinly sliced
  • 1 (2 inch) piece fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha sauce, or more to taste
  • 1 small clove garlic, minced
  • 1/4 teaspoon sesame oil
  • 30 gyoza wrappers, or as needed
  • 1 tablespoon vegetable oil, or as needed
  • 1 cup water
  • Dipping Sauce:
  • 2 tablespoons soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 1 1/2 teaspoons sesame oil
  • 1 dash sriracha sauce, or to taste


  1. Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
  2. Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
  3. Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
  4. Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.

04/19/2018
Gyoza (Japanese Potstickers), recipe PT15M PT1H 5 455 calories

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