Gyoza (Japanese Potstickers)

Name: Gyoza (Japanese Potstickers)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Ingredients: 0.5 pound ground pork; 0.5 head napa cabbage, shredded; 3 green onions, thinly sliced; 1 large egg; 1 (2 inch) piece fresh ginger, grated; 1 small clove garlic, minced; 1 tablespoon soy sauce; 1 teaspoon Sriracha sauce, or more to taste; 0.25 teaspoon sesame oil; 30 gyoza wrappers, or as needed; 1 tablespoon vegetable oil, or as needed; 1 cup water, divided; 2 tablespoons soy sauce; 2 tablespoons seasoned rice vinegar; 1.5 teaspoons sesame oil; 1 dash Sriracha sauce, or to taste

4.8

(6)

6 Reviews

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Gyoza are the Japanese version of jiaozi, or Chinese potstickers. This version is pan-fried but they work well deep-fried or steamed too.

Recipe by ehagood10

Updated on October 31, 2022

4

Prep Time:

40 mins

Cook Time:

15 mins

Total Time:

55 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

Potstickers:

½ pound ground pork
½ head napa cabbage, shredded
3 green onions, thinly sliced
1 large egg
1 (2 inch) piece fresh ginger, grated
1 small clove garlic, minced
1 tablespoon soy sauce
1 teaspoon Sriracha sauce, or more to taste
¼ teaspoon sesame oil
30 gyoza wrappers, or as needed
1 tablespoon vegetable oil, or as needed
1 cup water, divided

Dipping Sauce:

2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 ½ teaspoons sesame oil
1 dash Sriracha sauce, or to taste

Directions

Prepare the potstickers: Combine ground pork, napa cabbage, green onions, egg, ginger, garlic, soy sauce, Sriracha, and sesame oil in a bowl.
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.
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.
Make the dipping sauce: Mix soy sauce, rice vinegar, sesame oil, and Sriracha together. Serve dipping side alongside gyoza.

Tips

To make hanetsuki gyoza (crispy wing gyoza), which is famous in Japan, add 1 1/2 teaspoons to 1 tablespoon flour to the water before adding to the skillet in Step 3.

Substitute 3 garlic chives for the greens onions and garlic clove if desired.

The sauce ratio is 1 part soy sauce: 1 part seasoned rice vinegar: 1/4 part sesame oil, plus Sriracha sauce to taste.

Nutrition Facts (per serving)

254	Calories
11g	Fat
26g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 254
% Daily Value *
Total Fat 11g	14%
Saturated Fat 3g	15%
Cholesterol 59mg	20%
Sodium 764mg	33%
Total Carbohydrate 26g	10%
Dietary Fiber 2g	5%
Total Sugars 1g
Protein 13g
Vitamin C 12mg	61%
Calcium 67mg	5%
Iron 2mg	13%
Potassium 276mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.