How To Make Gyoza (Japanese Potstickers)
About this recipe
Gyoza, or Japanese potstickers, are delicious dumplings that are crispy on the outside and juicy on the inside. This recipe from Nami at Just One Cookbook gives you a straightforward way to make these popular dumplings at home, perfect for a weeknight meal or as an appetizer for a dinner party.
The Japanese version of gyoza is smaller and uses thinner wrappers, which makes them crispier and less doughy than their Chinese counterparts. Nami shares her basic version, ensuring you get the authentic taste without any fuss.
Ingredient notes
- 1 package of gyoza wrappers equals 52 sheets.
- For frying each batch of gyoza, use 1 tablespoon of neutral flavor oil (like vegetable or canola oil).
- You can use 2-3 leaves of cabbage, which is about 140 grams or 5 ounces.
Tips from Just One Cookbook’s video
- Knead the filling mixture until it becomes pale in color and sticky to ensure the gyoza hold together well during cooking.
- When wrapping the gyoza, wet the outer ¼ inch of the wrapper to help seal them properly.
- Flash freeze the gyoza before storing them in the freezer to maintain their shape.
Good to know
- How many gyoza does this recipe make?
- This recipe yields 52 pieces of gyoza.
- What is the total time to make gyoza?
- The total time to make gyoza is 60 minutes.
- What type of oil should I use for frying?
- You should use a neutral flavor oil, such as vegetable or canola oil, for frying each batch of gyoza.
- Can I freeze the gyoza?
- Yes, you can freeze the gyoza to enjoy later; they can be stored in the freezer for up to 1 month.
No life story here — the video and the recipe are the whole point. All credit to Just One Cookbook: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Remove the core of 2-3 cabbage leaves and cut into very small pieces.
- 2
Cut 2 stalks of green onions into small pieces.
- 3
Cut 2 shiitake mushrooms into small pieces.
- 4
Mince 1 clove of garlic.
- 5
Combine ¾ lb ground pork, chopped cabbage, green onion, and shiitake mushrooms in a large bowl.
- 6
Add 1 inch of grated ginger, 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp sake, ¼ tsp kosher salt, and freshly ground black pepper to the mixture.
- 7
Mix well and knead the mixture with your hands until it becomes pale in color and sticky.
- 8
Prepare 1 package of gyoza wrappers.
- 9
Place a wrapper in the palm of your non-dominant hand and put a small amount of filling in the center of the wrapper.
- 10
Wet around the outer ¼ inch of the wrapper with your finger until it’s wet all around.
- 11
Fold the wrapper in half over the filling, make 3-4 pleats, and pinch it in the center with your fingers to seal.
- 12
Press the pleats and shape the gyoza.
- 13
Cover the gyoza with plastic wrap and flash freeze them in the freezer until solid.
- 14
You can freeze gyoza to enjoy later; store in the freezer for up to 1 month.
- 15
Heat 1 Tbsp of oil in a large non-stick frying pan over medium heat.
- 16
When the pan is hot, place the gyoza in a single layer, flat side down, in a circular shape.
- 17
Cook until the bottom of the gyoza turns golden brown, about 3 minutes.
- 18
Add ¼ cup of water to the pan and immediately cover with a lid.
- 19
Steam the gyoza for about 3 minutes or until most of the water evaporates.
- 20
Remove the lid to evaporate any remaining water.
- 21
Add 1 tsp sesame oil around the frying pan.
- 22
Cook uncovered until the gyoza is nice and crisp on the bottom.
- 23
Transfer to a plate and serve with dipping sauce.
Heads up — we had to guess a little:
- The quantity for the gyoza wrappers is inferred based on the standard packaging size.
Credit where it’s due: this recipe was transcribed from Just One Cookbook’s original video on YouTube. Follow them there — it’s their dish.
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