Gyoza (Japanese Potstickers)

Today I made some tasty Japanese Potstickers, also known by their original name, Gyoza. This is a Chinese dish that has become really popular across Japan. The difference between the Chinese recipe and Japanese recipe is that the Japanese version, emphasizes on a fine and crispy skin. This was my first time making these delicious potstickers and I can say that they turned out to be really tasty, and the dipping soy sauce went great with it!

Here is the recipe!

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Gyoza

*Recipe for 52 servings*

Ingredients:

• 1 pkg gyoza skins
• 1 tbsp avocado oil (to fry gyoza)
• ¼ cup water (to steam gyoza)
• 1 tsp sesame oil (to fry gyoza)

Filling:

• ¾ lb of ground pork (or preferred meat)
• 2-3 leaves cabbage 
• 2 green onion/scallion
• 1/4 cup of chopped carrots
• 1 garlic clove (minced)
• 1-inch ginger (fresh, grated) or you can use ginger paste.

Seasonings:

• 1 tsp sesame oil
• 1 tsp soy sauce
• ¼ tsp Himalayan salt
• Freshly ground black pepper

Dipping Sauce:

• 1 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1 green onion (chopped)

Instructions:

1. Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, and ginger in a large bowl; mix well.
2. Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi-circle and make crimps, press along the edges to seal the two sides together.
3. Heat vegetable oil in a large skillet over medium-high heat. Place as many gyozas in the skillet as fit in a single layer and fry until the bottom is browned about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
4. Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.

CAUTION: These are ADDICTIVE!

Enjoy!

Love,

Mimi