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Ingredients

½ pound ground pork ½ head napa cabbage, shredded 1 egg 3 green onions, thinly sliced 1 (2 inch) piece fresh ginger, grated 1 tablespoon soy sauce 1 teaspoon sriracha sauce, or more to taste 1 small clove garlic, minced ¼ teaspoon sesame oil 30 gyoza wrappers, or as needed 1 tablespoon vegetable oil, or as needed 1 cup water 2 tablespoons soy sauce 2 tablespoons seasoned rice vinegar 1 ½ teaspoons sesame oil 1 dash sriracha sauce, or to taste

Nutrition Info

253.5 calories carbohydrate: 26.2 g cholesterol: 59 mg fat: 10.6 g fiber: 1.5 g protein: 12.8 g saturatedFat: 2.9 g servingSize: - sodium: 763.8 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
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.
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.
Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.

6 servings

Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too.