Gyoza are the Japanese version of jiaozi, or Chinese potstickers. This version is pan-fried but they work well deep-fried or steamed too.
Ingredients
- 0.5 pounds ground pork
- 0.5 heads napa cabbage , shredded
- 3 greens onions , thinly sliced
- 1 large egg
- 1 piece fresh ginger , 2 inch
- 1 small clove garlic , minced
- 1 tablespoon soy sauce
- 1 teaspoon Sriracha sauce , or more to taste
- 0.25 teaspoons sesame oil
- 30 gyozas wrappers , or as needed
- 1 tablespoon vegetable oil , or as needed
- 1 cup water , divided
Instructions
-
1
Prepare the potstickers: Combine ground pork, napa cabbage, green onions, egg, ginger, garlic, soy sauce, Sriracha, and sesame oil in a bowl.
-
2
Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
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3
Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
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4
Make the dipping sauce: Mix soy sauce, rice vinegar, sesame oil, and Sriracha together. Serve dipping side alongside gyoza.
Nutrition Facts
Per serving
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