Pork and Vegetable Gyoza (Japanese Potstickers)
These pork and vegetable gyoza have crispy golden bottoms, juicy pork and cabbage filling, and a simple soy-vinegar dipping sauce. They're easier to fold than you think, and the pan-fry-then-steam method gives you that irresistible potsticker crunch in under 30 minutes.
Ingredients
Pork and Vegetable Gyoza Ingredients
- 9 ounces pork mince
- ¾ cup Chinese cabbage thinly sliced, napa/wombok
- ½ small carrot finely grated
- 2 stalks green onions thinly sliced, white part for filling, green part for garnish
- 1 teaspoon ginger freshly grated
- 1 clove garlic crushed
- 2 teaspoons soy sauce
- 1 teaspoon hoisin sauce
- ¼ teaspoon sesame oil
- 9.7 ounces gow gee wrappers 1 packet, round or square
- 1 tablespoon vegetable oil
Dipping Sauce Ingredients
- 1 ½ tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- ¼ teaspoon sesame oil
- ½ teaspoon caster sugar superfine sugar
- 1 tablespoon cold water
Instructions
Gyoza Instructions
- In a large bowl, combine the pork mince, Chinese cabbage, grated carrot, sliced white parts of the green onions, grated ginger, crushed garlic, soy sauce, hoisin sauce, and sesame oil. Mix with your hands or a fork until evenly combined — avoid over-mixing or the filling will become dense.
- Lay 6-8 gow gee wrappers on a clean work surface. Place 1 rounded teaspoon of filling in the centre of each wrapper. Brush the edges with cold water using a pastry brush. Fold each wrapper in half to form a half-moon shape, pressing out any air pockets. Starting at one end, make 5-6 small pleats along the sealed edge to create the classic gyoza shape. Press firmly to seal. Place finished gyoza on a parchment-lined tray. Repeat with remaining wrappers and filling.
- Heat half the vegetable oil in a large, non-stick frying pan over medium-high heat. Arrange half the dumplings in the pan. Cook for 1 minute on each side or until lightly browned. Add 1/2 cup cold water. Cover pan with lid. Cook for 4 to 5 minutes or until the water has fully evaporated and the wrapper pastry is translucent and cooked through. Remove from heat. Stand for 1 minute in the pan. Carefully transfer to a plate. Cover with foil to keep warm.
- Repeat with remaining oil and Gyoza.
Dipping Sauce Instructions
- In a small bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, caster sugar, and cold water until the sugar dissolves. Serve alongside the hot gyoza, garnished with the sliced green parts of the green onions.
Nutrition
Serving: 1servingCalories: 423kcalCarbohydrates: 44gProtein: 19gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 52mgSodium: 1000mgPotassium: 336mgFiber: 2gSugar: 1gVitamin A: 1217IUVitamin C: 3mgCalcium: 63mgIron: 4mg
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