Gyoza Recipe (Japanese Potstickers)
How to make the best Gyoza, Japanese Pan-Fried Potstickers, from scratch like a pro! Juicy, tender, flavorful pork wrapped in pasta-like gyoza wrappers and pan-fried until golden brown and crispy on the outside.
Servings: 4 servings
Ingredients
- 1 pound ground pork
- 3 cups napa cabbage thinly sliced
- 5 green onions white and green parts sliced
- 3 cloves garlic minced
- 1 (1-inch) piece fresh ginger peeled and finely minced
- ¼ cup soy sauce
- 2 tablespoon sesame oil
- 1 tablespoon mirin
- 1 teaspoon granulated sugar
- ½ teaspoon white pepper
- ½ teaspoon salt
- 1 (10-ounce) package gyoza wrappers or 45 to 50 wrappers total
- vegetable oil for frying
Instructions
- In a large bowl, combine the ground pork, shredded cabbage, green onions, garlic, ginger, soy sauce, sesame oil, mirin, sugar, white pepper, and salt. Mix until combined.
- To assemble each gyoza, lay a wrapper on a plate and place a tablespoon of the meat mixture in the middle, leaving a little bit of space around the edges.
- Wet the edge of the wrapper with a little bit of water, fold the wrapper in half, and press the edges together to seal.
- Using your thumb and forefinger, pinch and fold one end together to create a small pleat, move to the next section of the wrapper, and repeat the pinching and folding process - ensuring you seal the folds well.
- Continue working your way around the wrapper, pinching and folding to create a series of pleats until you reach the other end.
- Repeat with the remaining wrappers and filling. Place them on a plate or baking sheet until you are ready to cook.
- When ready to cook, heat a large non-stick frying pan over medium heat and add enough vegetable oil to coat the bottom of the pan.
- Once the oil is hot, add 6-7 gyoza to the pan, flat-side-down, and cook for 2-3 minutes or until the bottom turns golden brown.
- Add ¼ cup of water to the pan, cover with a lid, and steam for 2-3 minutes or until the gyoza are cooked through and most of the water has evaporated.
- Then, remove the lid to evaporate any remaining water and continue to cook uncovered until they are golden brown and crispy on the bottom.
- Carefully remove them from the pan to a clean plate. Repeat with the remaining gyoza.
- Serve hot with gyoza sauce and garnished with green onions and sesame seeds if desired.
Notes
Leftover cooked gyoza: Keep any leftovers stored in an airtight container and in the refrigerator for up to 2-3 days. Reheat in the microwave covered with a damp paper towel until warmed through.
Freezing leftover cooked gyoza: Allow them to cool completely. Then, arrange the gyoza in a single layer on a baking sheet lined with parchment paper. Make sure they aren't touching to prevent them from sticking together. Transfer the baking sheet to the freezer and freeze until solid - about 2 hours. Once they are frozen, transfer to a freezer bag or airtight container in the freezer for up to two months.
Nutrition
Calories: 603kcal | Carbohydrates: 48g | Protein: 29g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 88mg | Sodium: 1610mg | Potassium: 602mg | Fiber: 3g | Sugar: 3g | Vitamin A: 349IU | Vitamin C: 20mg | Calcium: 112mg | Iron: 4mg
