Ingredients

• 0.5 pounds ground pork
• 0.5 heads napa cabbage , shredded
• 3 greens onions , thinly sliced
• 1 large egg
• 1 , 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. 1 Prepare the potstickers: Combine ground pork, napa cabbage, green onions, egg, ginger, garlic, soy sauce, Sriracha, and sesame oil in a bowl.
2. 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.
3. 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.
4. 4 Make the dipping sauce: Mix soy sauce, rice vinegar, sesame oil, and Sriracha together. Serve dipping side alongside gyoza.

Nutrition per serving