This is one of our family’s very favorite things to eat. Gyoza are Japanese potstickers filled with savory filling that you could pop for days! My husband lived in Japan for 2 years and ate these all the time, then learned how to make them. I double checked with a friend from Japan who is am amazing cook and sure enough Matt really did have an authentic recipe! This recipe makes about 40 gyoza, and my favorite thing to do is make a bunch, freeze them in a single later on cookie sheets as to not stick together, and then transfer to a ziplock bag to freeze for whenever you want a delicious snack! They freeze super well and you don’t have to thaw them out before cooking them. Gyoza are surprisingly easy to make and have super simple ingredients. Hope you enjoy this recipe as much as we do!

Gyoza (Japanese pot stickers)

1 Package Gyoza wrappers

lb. Ground Pork

½ lb. Napa Cabbage Chopped into Strips

6-7 Green Onions Diced


Following ingredients mixed in side bowl:

½ tsp. fresh ground ginger

1 TBS cornstarch

1 TBS white cooking wine

1 TBS soy sauce

1 TBS finely chopped garlic

Gyoza dipping Sauce: Combine 3 TBS rice vinegar, 3 TBS soy sauce with 4-5 drops sesame oil.

Sauté Napa Cabbage in non-stick pan, draining off excess liquid.

Combine cabbage, pork, and green onion in bowl and mix well with hands, then add side bowl ingredients and continue to thoroughly mix.

  Place approx. ½ TBS of meat mixture in middle of gyoza wrapper and fold using water along two edges, pressing to seal the wrapper.

Use non-stick pan with approx. 1 TBS vegetable oil on medium heat browning 7-10 gyoza on one side then add 3-4 TBS water, cover with lid and steam for 2-3 minutes. Serve with dipping sauce.


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