The Very Best Gyoza (Japanese-style pot stickers)
Featured Recipe, Jun 18 2013The title says it all: "The Very Best Gyoza"! Don't miss the "Hane-tsuki", winged gyoza tip at the end. Delicious!!
When I got this recipe from one of my friends, I was blown away how delicious and smooth the filling of this dumplings was. I made a few modifications to suit our family's taste. I will also show you 2 different ways to steam fry these funky wrappers :D Makes about 50 gyoza, depending on the size of the gyoza wrappers.
- Ground pork (500g)
- Finely chopped cabbage (1 1/2 cup (about 400ml))
- Finely chopped hakusai (1 1/2 cup (about 400ml))
- Finely chopped onion (half an onion)
- Finely chopped green onion (1 cup)
- Sake (rice wine) (1 tbsp)
- Oyster sauce (2 tbsp)
- Sesame oil (2 tbsp)
- Finely chopped fresh ginger (2 tbsp)
- Finely chopped or grated garlic (1 tbsp)
- Fresh ground black pepper (1 pinch)
- Potato starch (or any starch) (2 tbsp)
- Gyoza wrapper (50 or so)
Finely chop all the veggies except garlic and ginger. Remove any excess moisture from the veggie by squeezing gently with your hands. Place them in a big bowl. You can use food processor as I did to chop all the veggies.
Sprinkle the potato starch in with the veggies and mix well with a spoon. Set aside.
In a separate medium bowl mix together the meat, chopped ginger, garlic and black pepper. Knead the mixture using your hands until well combined.
Combine the meat mixture to the veggie mixture and add oyster sauce, sake, and sesame oil and mix well with your hands until it becomes somewhat sticky.
Prepare a large serving plate or a cookie sheet dusted with flour. Wrap the filling with gyoza wrappers. Wrapping gyoza takes practice, you may want to watch this youtube video to learn how. (Not my video)
They are all wrapped up and ready to be cooked now. You may freeze these uncooked if there are too much for one go. If you decided to freeze them make sure to transfer them onto a parchment paper or they will stick in the process. Once frozen you can put them all in a ziploc bag.
Heat a frying pan on medium and add about 1tbsp of vegetable oil.
This is how I usually cook my gyoza as with this layout I can cook many at the same time as well it looks presentable.
Let them cook until the bottom of the gyoza look toasty brown.
Add about 1/2 cup of water to the pan and cover. Lower the heat if needed to cook through for about 5 minutes.
Remove the lid and continue cooking to crisp the outside of gyoza. Try not to burn them!
Place a plate that is a size smaller than the pan onto gyoza and flip the pan to put all the stickers onto a plate.
If you mix 1 tbsp of flour into the water you add to the pan to steam gyoza.....
You can make this "Hane-tsuki" (winged) gyoza.
Just remember it will take a little longer at the step when you crisp the outside but this style is my family's favorite and the winged part gives the gyoza extra crunch.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.