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.

• Preparation Time: 40 mins
• Cooking Time: 14 mins
• Total Time: 54 mins
• Calories: 254 Calories

Ingredients

• 1 egg
• 1 cup water
• 2 tablespoons soy sauce
• 3 green onions, thinly sliced
• 1 tablespoon soy sauce
• 1 ½ teaspoons sesame oil
• ½ pound ground pork
• ¼ teaspoon sesame oil
• 1 tablespoon vegetable oil, or as needed
• 1 small clove garlic, minced
• 2 tablespoons seasoned rice vinegar
• 1 dash Sriracha sauce, or to taste
• 1 (2 inch) piece fresh ginger, grated
• 1 teaspoon sriracha sauce, or more to taste
• ½ head napa cabbage, shredded
• 30 gyoza wrappers, or as needed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.