Gyoza (Pot Stickers) recipe

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Ingredients

1 teaspoon sesame oil
1 teaspoon red curry paste
2 cups finely shredded cabbage
¼ cup shredded carrot
1 ½ tablespoons minced garlic
¾ pound lean ground pork
1 small egg
¼ cup chopped green onions
3 water chestnuts, chopped
2 teaspoons minced fresh ginger root
1 tablespoon soy sauce
1 tablespoon fish sauce
2 teaspoons sesame oil
½ teaspoon brown sugar
¾ cup seasoned rice vinegar
½ cup low-sodium soy sauce
⅓ cup thinly sliced green onions
1 teaspoon sesame oil
1 clove garlic, minced
½ teaspoon chili paste (such as Sambal Oelek®)
1 (16 ounce) package round gyoza wrappers
2 tablespoons vegetable oil
½ cup chicken broth

Nutrition Info

442.4 calories
carbohydrate: 49.5 g
cholesterol: 66.7 mg
fat: 18.2 g
fiber: 2.6 g
protein: 20.5 g
saturatedFat: 4.6 g
servingSize: -
sodium: 1629.7 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 teaspoon sesame oil in a skillet over medium heat, add curry paste. Cook until aromatic, about 30 seconds. Add cabbage, carrot, and 1 1/2 tablespoons garlic, cook and stir until cabbage is wilted and moisture has evaporated, about 3 minutes. Remove from heat, allow to cool.

  2. Mix pork, egg, 1/4 cup green onions, water chestnuts, ginger, soy sauce, fish sauce, 2 teaspoons sesame oil, and brown sugar together in a bowl. Stir in cabbage mixture.

  3. Whisk together rice vinegar, low-sodium soy sauce, 1/3 cup green onions, 1 teaspoon sesame oil, 1 clove garlic, and chili paste. Let dipping sauce flavors meld for at least 15 minutes before serving.

  4. Separate and place gyoza wrappers onto your work surface. Spoon about 2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wrappers with water. Fold one side of the wrapper over the filling onto the opposite side to form a crescent-shaped gyoza. Press edges together to seal.

  5. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook half the gyoza until lightly browned, about 1 minute per side. Pour 1/4 cup broth into skillet, reduce heat and cover. Steam until broth evaporates and gyoza are translucent, about 5 minutes. Repeat with remaining oil, gyoza, and broth.

Recipe Yield

30 gyoza

Recipe Note

This is a delicious recipe I got from my mamasan when I lived in Okinawa. Everyone raves over them. Store extra dipping sauce in the refrigerator up to 1 week and use to dip chicken or other meats or vegetables.

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