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homemade pan-fried gyoza (potstickers)
These homemade gyoza are a fun, interactive meal best prepared with friends—just as the user noted, 'effort' and 'friends' are key ingredients! While the user's batch turned out a bit soggy (often due to excess moisture in the veggies or incomplete water evaporation), this recipe includes tips to ensure a juicy filling and that signature crispy golden-brown bottom. Served with a spicy soy-vinegar dipping sauce.
recipe by
jadeofreeman
MainJapanese4 servingsdairy freehigh protein
1 / 3
45
prep (min)
15
cook (min)
60
total (min)
- •40 pieces Gyoza wrappers (round)
- •300 grams Ground pork (or chicken/tofu for variation)
- •2 cups Napa cabbage, finely chopped
- •2 stalks Green onions (scallions), finely chopped
- •2 cloves Garlic, minced or grated
- •1 inch Ginger, grated
- •1 tbsp Soy sauce
- •1 tbsp Sake (or dry white wine)
- •1 tsp Sesame oil
- •1 tsp Salt (for cabbage)
- •1 tbsp Vegetable oil (for frying)
- •0.25 cup Water (for steaming)
- •2 tbsp Soy sauce (for dipping sauce)
- •1 tbsp Rice vinegar (for dipping sauce)
- •1 tsp Chili oil or chili crisp (for dipping sauce)