Ingredients54 m servings 253
- 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.
- 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.
- 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.
- Cook's Notes:
- To make hané-tsuki gyoza or crispy wing gyoza, which is famous in Japan, add 1 1/2 teaspoon 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.
- Sauce ratio is 1 part soy sauce: 1 part seasoned rice vinegar: 1/4 part sesame oil, plus sriracha sauce to taste.
Per Serving: 253 calories; 10.6 26.2 12.8 59 764 Full nutrition
ReviewsRead all reviews 3
I loved this recipe and already want to make it again! The sauce is the bomb too! The only one thing I will change next time is that I will brown them on each side prior to adding the water. Ju...
I substituted 2 tbl of teriyaki sauce for 2 tbl of the rice wine vinegar. That seemed to please everybody! I double the recipe and basted the chicken a couple min. before taking off the grill ...