Gyoza

I learned this gyoza recipe while living in Japan. These pot stickers can be served hot or cold, with or without the dipping sauce.


Recipes · Main Dishes · Dumpling Recipes


Prep Time: 30 mins
Cook Time: 15 mins
Servings: 10
Total Time: 45 mins
Yield: 30 gyoza

Ingredients

Ingredients List

  • 1 tablespoon sesame oil

  • 2 cups chopped cabbage

  • ¼ cup chopped onion

  • ¼ cup chopped carrot

  • 1 clove garlic, chopped

  • ½ pound ground pork

  • 1 large egg

  • 1 (10 ounce) package wonton wrappers

  • 1 tablespoon vegetable oil

  • ¼ cup water

  • ¼ cup soy sauce

  • 2 tablespoons rice vinegar


Directions

  1. Heat sesame oil in a large skillet over medium-high heat. Add cabbage, onion, carrot, and garlic; cook and stir until cabbage is limp, 3 to 4 minutes. Add ground pork and egg; cook and stir until pork is browned and crumbly, 5 to 7 minutes.

  2. Make the gyoza: Place about 1 tablespoon pork mixture into the center of a wonton wrapper. Fold wrapper in half over filling, then seal the edges with moistened fingers. Repeat to make remaining gyoza.

  3. Heat vegetable oil in a large skillet over medium-high heat. Cook gyoza in the hot skillet until lightly browned, about 1 minute per side. Add water to the skillet, reduce the heat, cover, and steam gyoza until water is gone. Remove from the heat.

  4. Mix soy sauce and rice vinegar together in a small bowl. Serve as a dipping sauce with gyoza.

Tips

Any ground meat can be substituted for ground pork.


Nutrition Facts (per serving)

Nutrition Facts
184 Calories
9g Fat
19g Carbs
8g Protein


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