For extra crispy bottoms, avoid moving the gyoza around too much while pan-frying. Make a larger batch and freeze uncooked gyoza for a quick and easy meal. Simply pan-fry them from frozen, adding a few extra minutes to the cooking time. Experiment with different fillings! Chicken, shrimp, or vegetarian options work wonderfully. If you can't find gyoza wrappers, wonton wrappers can be used as a substitute, though they may require a bit more effort to seal properly.
Gyoza (Japanese Potstickers)
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PREP TIME40 mins
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COOK TIME15 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS19
Embark on a culinary adventure with these delectable Gyoza, the delightful Japanese cousins of Chinese potstickers. Crispy on the bottom, tender and juicy within, these pan-fried dumplings are a guaranteed crowd-pleaser. Feel free to experiment with deep-frying or steaming for a unique twist!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol59 mg
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Fiber2 g
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Protein13 g
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Saturated Fat3 g
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Sodium764 mg
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Sugar1 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the flavorful filling: In a mixing bowl, gently combine the ground pork, shredded napa cabbage, thinly sliced green onions, egg, grated ginger, minced garlic, soy sauce, Sriracha sauce, and sesame oil. Mix until just combined, being careful not to overwork the mixture. (Prep time: 15 minutes)
02
StepAssemble the Gyoza: Lay the gyoza wrappers on a clean, flat surface. Place about 1 teaspoon of the pork mixture in the center of each wrapper. Lightly moisten the edges of the wrapper with water using your fingertip or a small brush. Fold the wrapper in half to form a semicircle, and pinch the edges firmly to seal, creating pleats for an authentic touch. (Prep time: 20 minutes)
03
StepPan-fry to perfection: Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Carefully arrange 12-15 gyoza in the skillet, ensuring they are not overcrowded. Cook until the bottoms are beautifully golden brown, approximately 2 minutes. Pour in 1/2 cup of water, immediately cover the skillet with a tight-fitting lid, and steam until the water is completely absorbed, about 5-7 minutes. Transfer the cooked gyoza to a serving plate and repeat with the remaining gyoza. (Cook time per batch: 7-9 minutes)
04
StepWhip up the dipping sauce: In a small bowl, whisk together the soy sauce, seasoned rice vinegar, sesame oil, and a dash of Sriracha sauce to taste. Adjust the ratios to your preference. (Prep time: 2 minutes)
05
StepServe and savor: Arrange the golden-brown gyoza on a platter and serve immediately with the prepared dipping sauce. Enjoy the symphony of flavors and textures! (Serve time: 1 minute)
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Nola Stracke
Jun 19, 2025I tried steaming them instead of pan-frying, and they were still fantastic, just a bit softer.
Vena Hansen
Jun 2, 2025I added a bit of grated apple to the filling for a touch of sweetness. It was a game changer!
Ted Gorczany
May 21, 2025These were so good! The filling was perfectly seasoned, and they came out crispy and delicious.
Cassandre Mann
May 17, 2025The dipping sauce is amazing. I made a double batch because everyone loved it so much!