The Best Recipes Gyoza (Japanese Potstickers)

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Gyoza (Japanese Potstickers)

"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."

Ingredients :

• 1/2 pound ground pork
• 1/2 head napa cabbage, shredded
• 1 egg
• 3 green onions, thinly sliced
• 1 (2 inch) piece fresh ginger, grated
• 1 tablespoon soy sauce
• 1 teaspoon sriracha sauce, or more to taste
• 1 small clove garlic, minced
• 1/4 teaspoon sesame oil
• 30 gyoza wrappers, or as needed
• 1 tablespoon vegetable oil, or as needed
• 1 cup water
• Dipping Sauce:
• 2 tablespoons soy sauce
• 2 tablespoons seasoned rice vinegar
• 1 1/2 teaspoons sesame oil
• 1 dash sriracha sauce, or to taste

Instructions :

Prep : 40M	Cook : 6M	Ready in : 54M

• 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.

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.

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