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

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Recipe Summary

prep:
40 mins
cook:
14 mins
total:
54 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dipping Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

254 calories; protein 12.8g; carbohydrates 26.2g; fat 10.6g; cholesterol 59mg; sodium 763.8mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
03/14/2017
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. Just a matter of personal preference when it comes down to it. I will be going to the Asian market again soon to get more wrappers just so I can have these in my freezer at all times. Thanks for sharing! Read More
(7)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/14/2017
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. Just a matter of personal preference when it comes down to it. I will be going to the Asian market again soon to get more wrappers just so I can have these in my freezer at all times. Thanks for sharing! Read More
(7)
Rating: 4 stars
04/11/2017
This is the first time I've ever made pot stickers and I thought they turned out amazing! I used soy crumbles instead of pork (vegetarian) and they tasted great. The recipe makes a ton of filling so make sure you have extra goyza wrappers. I thought the sauce was too vinegary so we used teriyaki instead and it tasted great. Overall I thought it was a fun and delicious recipe to make. Read More
(2)
Rating: 5 stars
06/23/2019
Good Read More
(1)
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Rating: 5 stars
04/13/2017
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 and served the rest at the table. KEEPER!!!This is a 'flavor town' recipe. Read More
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