This is a blog of my adventures in the kitchen. I always like to try new things, and I'm looking up different recipes constantly. Some recipes on here will be my own, some will be found recipes. Some will work, some won't. Trial and error, right? I'm no professional and I don't claim to be, I just enjoy cooking. :)

Friday, June 15, 2012

Gyoza - Japanese Potstickers

Yes! I know I haven't posted in AGES!  My husband has been out of town for the past month, and I don't do much extravagant cooking when he's away.  Just basic stuff that I've made a million times, most of which I've already posted.

Please disregard my complete lack of talent in the "food photography" department.  

For some reason, one night last month, I had a craving for Gyoza!  I LOVE these, hubby doesn't.  I realize they're an appetizer, but I paired them with some rice and called it a meal.  Yep...  I totally did.  I get to break the rules when I'm home alone.

Anyway!  Living in a small, SMALL town puts limits on what might be available at the local grocery store.  Needless to say, gyoza wrappers are one of those limitations.  The store usually has wonton wrappers, so I had planned to substitute them instead, but of course! The day I decide to make something fun, they are sold out.  I had to use egg roll wrappers instead.  I did cut them into circles, but they still made VERY LARGE gyoza.

This being my first time ever making these, I don't think I did too bad. :P Are they as cute as the ones you'd get at a Japanese restaurant?  Uhmmm... no... but, I was still pretty proud of myself.

I got this recipe online, the link will be included in the title, as usual. :)

Gyoza - Japanese Potstickers

1/2 pound ground pork (1 cup)
3/4 cup shredded Napa cabbage
1 green onion, diced
2 teaspoons minced ginger
1 egg, lightly beaten
1 tablespoon soy sauce
1/4 teaspoon hot chili oil, or to taste
1/4 teaspoon sesame oil
2 tablespoons vegetable oil for frying, or as needed
30 gyoza wrappers, or as needed

Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.

In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.

Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.

To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.

Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings.

So, that's that... I ate mine with teriyaki sauce, shhh... don't tell anyone, but gyoza sauce is quite simple to make! Just search gyoza sauce online and you'll find plenty to choose from! :)


  1. Ohhhhh yummy! I LOVE gyoza! These seem pretty straight-forward to make so I might attempt them. I'm afraid I will eat them ALL the time. :)

  2. So delicious. :) I made a few mistakes that I'd try to correct the next time. One of them being that I used too much oil - greasy gyoza does not equal yum! My first batch was dripping in oil. lol... And, they're definitely called pot stickers for a reason. My first batch, even with the excessive oil, really stuck to the pan! AND I had the fire up too high, so my first batch browned on the bottom too quickly... All in all, though, they were simpler than I expected. Time consuming with the wrapping, but not too difficult. :) I'll definitely make these again!