Gyoza is a type of Japanese potsticker that is surprisingly easy to prepare. It is particularly delicious when served on a bed of lettuce to up your vegetable intake and improves presentation. The popular gyoza sauce is also simple to prepare, perfect for dipping your pan-fried dumplings.
The only caveat is that you may need a little bit of practice to fold the potstickers in a visually appealing way. Even if it takes a few tries, the gyoza will taste delicious.
A Little History of Gyoza Potstickers
Gyoza potstickers are the Japanese variation of Asian dumplings. The history of potstickers is rumored to have begun when a chef tried to boil a dumpling in a wok but left it alone, causing the water to boil off. The dumpling stuck and crisped, creating potstickers, which translates into “stuck to the wok” in Chinese. From there, each country, including Japan created their versions.
To make life easy, opt for packaged gyoza wrappers, although you could make your own if you have the time.
- 1 package of gyoza wrappers
- 1 tablespoon of neutrally flavored oil
- 1 teaspoon sesame oil
- ¼ cup of water
- ¾ pounds of ground pork
- 2 green onions
- 2 shiitake mushrooms
- 1-inch ginger, grated and fresh
- 1 clove garlic, minced
- 2 or 3 cabbage leaves
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sake
- Black pepper, fresh ground
- ¼ teaspoons salt
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/8 teaspoon Japanese chili oil, optional
1. Start by preparing your fillings. You can wilt the cabbage leaves to make them easier to handle. If so, you can use the microwave to blanch them or add salt then squeeze out the water. Remove the cabbage leaves’ cores then chop them into tiny pieces.
2. Cut the shiitake mushrooms and green onions into very small pieces as well.
3. Combine the ground meat with the cabbage, shiitake mushrooms, and green onion.
4. Add your grated ginger and minced garlic. Then add the freshly ground pepper, 1 teaspoon sake, 1 teaspoon soy sauce, 1 teaspoon sesame oil, and ¼ teaspoon kosher salt. Mix the contents of the bowl well, kneading them by hand.
5. Place a wrapper in your palm on the non-dominant hand. Place a small quantity of filling in the center of the wrapper. Then use a wet finger to create a circle on the wrapper’s outer quarter inch.
6. Fold the potsticker in your preferred way. You can fold it in half and pinch the center without sealing, then pleat the top starting in the center.
7. To cook the gyoza, get a large, non-stick frying pan and put it over medium-high heat. Place the gyoza in one layer with the flat side down. In about three minutes, the bottoms should be golden brown.
8. At this point, add ¼ cup water to your pan and cover it. Steam the gyoza for around three minutes, at which point almost all of the water should evaporate. Remove the lid so any remaining water evaporates.
9. Add a teaspoon of sesame oil throughout the frying pan. Keep cooking the gyoza uncovered until they are crisp on the bottom.
10. Combine all the sauce ingredients in a small bowl and serve the sauce on the side.
11. Serve the potstickers on a bed of lettuce for some extra vegetables and an even more visually appealing plate.
Videos on How to Make Your Gyozas Potstickers
To see the entire process of making gyoza potstickers and the sauce, watch this video.
For another angle to help you get the folding technique down, check out this video.
This is just one of the many variations of gyoza potstickers you can prepare as well as one of the popular choices for the sauce. You can easily change the protein or add your favorite vegetables to the potstickers or try a different Asian sauce.