Gyoza (Japanese Potstickers) Recipe

These mouthwatering Japanese dumplings will have your tastebuds doing backflips! Our easy peasy gyoza recipe will have you pumping out these pillowy pockets of flavorful fabulousness in no time.

Course Appetizer, dinner, lunch, Main Course

Cuisine Chinese, Japanese

Keyword dumpling, gyoza, potstickers

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 337

Author Mary Thatcher

Ingredients

For the Gyoza

1 pack Gyoza wrappers about 50 wrappers
1 lb ground chicken or pork
1 tsp white pepper corn
1/2 tsp salt
4 cloves garlic
2 Tbsp chopped or grated ginger
3-4 leaves Napa cabbage finely chopped
2-3 chopped spring onions or garlic chives
1 tbsp sesame oil
1 tbsp corn starch
2 tsp sugar
1 tsp bouillon chicken or pork
Vegetable oil

For Chili Oil

1 tbsp chili flakes
1 tbsp chopped garlic
1 tbsp Gochugaru Korean chili flakes
1 tbsp chopped spring onions
1/3 cup hot vegetable oil Use neutral oil such as Avocado oil.

For the slurry to make crispy laces

2 Tbsp corn starch
1 Tbsp all purpose flour
3/4 cup water

Instructions

Prepare the Filling

Pound/grind white peppercorn, garlic, ginger, and salt together. Set it aside.
Cut the stem of the Napa cabbage as shown in the picture to separate the white and green parts. The stem or the white part has more moisture and takes longer time to cook and to draw out the moisture. Chop the leaves and stems separately.
In a hot pan, heat a tablespoon of oil then stir fry the aromatics that you had prepare from step 1. Once the aromatic is nice and fragrant, add the cabbage stems. Stir fry for a few minutes. You will see some juice coming out. Keep going until the pan is quite dry and add the cabbage leaves. Stir fry for another minute and turn the heat off.
In a mixing bowl, add the ground pork or chicken, bouillon powder, sugar, corn starch, chives, and stir fry cabbage from earlier. Use a chopstick or a wooden spoon to mix the filling to combine.

Wrapping

Brush edges with water and pinch them together to seal the filling inside. I folded it in half, then pinched the center together. After that I pleated only the side facing me. The back side or the side away from me stay flat so that it will create the crescent shape. Please, see the video for clarification if you need any. Line with up on the baking sheet or a big plate. If you wish to freeze them, freeze them on a plate or a baking sheet for at least 2 hours before putting them in a ziplock to ensure that none of the dumpling stick and clumped up together.

Frying and Steaming the Gyoza

Start with medium heat: Heat the non-stick pan, add oil then start lining the dumpling in circle. No need to wait for the oil to get super hot. Fry the dumplings for about 5 minutes.
In the mean time, start making the slurry. Combine water, corn starch, and all purpose flour together. After 5 minutes, pour the slurry into the pan. Cover the pan to steam and turn the heat to very low. Let it steam away for about 7 minutes to make sure the filling inside is cooked through while the base outside will not get burnt.
Heat off, open the lid and cover the pan with a plate. Flip the pan (the gyoza) to serve with chili oil or a simple soy sauce.

Make Chili Oil

Heat neutral oil about 1/3 - 1/2 cup. The oil is ready, when you stick a chop stick or a fork and you see the bubble around the stick.
In the mean time, combine chili flakes, Gochujaru, chopped green onion and garlic together in a bowl or a jar.
Pour the hot oil to the spices. Serve this chili oil with Gyoza, noodles, and anything you'd like. This chili oil and be refrigerated up to a month to 6 weeks.

Video

Nutrition