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Gyoza (Japanese Potstickers)

Gyoza (Japanese Potstickers)

Gyoza are Japanese potstickers, pan-fried dumplings that are golden and crispy outside, juicy inside, and served with a savory dipping sauce.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course main dish
Cuisine Japanese
Servings 52 pieces
Calories 32 kcal

Equipment

  • frying pan
  • Mixing Bowl
  • cookie scoop
  • Pastry Brush

Ingredients
  

For the Filling

  • 0.75 lb green cabbage (¼ large head)
  • 1 teaspoon Diamond Crystal kosher salt (for salting the cabbage)
  • 2 green onions/scallions
  • 2 shiitake mushrooms
  • 2 cloves garlic
  • 1 teaspoon ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
  • 0.5 lb ground pork

For the Seasonings

  • 2 teaspoon sake (to remove the pork‘s gamey taste; optional)
  • 2 teaspoon toasted sesame oil
  • 2 teaspoon soy sauce
  • 0.125 teaspoon freshly ground black pepper

For Folding the Gyoza

  • 1 package gyoza wrappers (52 sheets per 10-oz/284-g package; or make homemade)
  • water (to fold and seal the wrappers)

For Frying Each Batch

  • 1 tablespoon neutral oil
  • 4 tablespoon water
  • 1 teaspoon toasted sesame oil

For the Dipping Sauce

  • 1 tablespoon rice vinegar (unseasoned) (per serving)
  • 1 tablespoon soy sauce (per serving)
  • 0.125 teaspoon la-yu (Japanese chili oil) (per serving; optional)

Instructions
 

Preparation

  • Gather all the ingredients.

To Make the Filling

  • Discard the thick core of green cabbage and cut it into thin strips about ⅓-inch (1 cm) wide.
  • Finely chop the strips crosswise into very small pieces, especially the thick white parts of the leaves.
  • Sprinkle the minced cabbage with kosher salt and massage together with your hands. Set aside until wilted.
  • Mince green onions into small pieces.
  • Remove the stems from shiitake mushrooms and mince the caps into small pieces.
  • Grate ginger and add to a small plate with minced or pressed garlic.
  • Combine the green onions, shiitake mushrooms, and ground pork in a large bowl. Add seasonings and mix well.
  • Knead the mixture until it becomes sticky and pale in color.
  • Squeeze the water out from the salted cabbage and add to the meat mixture.
  • Knead again to evenly distribute the cabbage into the meat.

To Fold the Gyoza

  • Prepare a small bowl of water and a baking sheet lined with parchment paper.
  • Place a wrapper in your palm, fill it with a scant amount of filling, and flatten.
  • Moisten the edges of the wrapper with water, fold in half and pinch the top center.
  • Start folding pleats toward the center on the right side.
  • Press down the pleats to seal any gap and then fold the left side.
  • Shape the gyoza to create a flat side on the bottom and place on the baking sheet.

To Cook the Fresh Gyoza

  • Heat a large nonstick or carbon steel frying pan over medium heat; add neutral oil.
  • Place the gyoza in the pan, flat side down, and cook until golden brown, about 3 minutes.
  • Add water to the pan and cover with a lid to steam for about 3 minutes.
  • Remove the lid to evaporate any remaining water, then drizzle toasted sesame oil around the gyoza.
  • Cook until browned and crisp on the bottom, then remove to a plate.

To Serve

  • Transfer to a serving plate and serve with individual bowls of dipping sauce on the side.

Notes

Leftover cooked gyoza can be stored in an airtight container for up to 3 days in the refrigerator or frozen for a month.

Nutrition

Serving: 1pieceCalories: 32kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 4mgSodium: 42mgPotassium: 27mgFiber: 0.2gSugar: 0.2gVitamin A: 11IUVitamin C: 3mgCalcium: 4mgIron: 0.1mg
Keyword dumplings, Gyoza, Japanese cuisine, potstickers, recipe, savory
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