Gyoza (Japanese Potstickers)

Gyoza

Prep: 15 min | Cook: 20 min | Yield: 8 to 10 appetizer servings

Ingredients

  • 1/2 pound ground pork (1 cup)
  • 3/4 cup shredded Napa cabbage
  • 1 green onion, diced
  • 2 teaspoons minced ginger
  • 1 egg, lightly beaten
  • 1 tablespoon soy sauce
  • 1/4 teaspoon hot chili oil, or to taste
  • 1/4 teaspoon sesame oil
  • 2 tablespoons vegetable oil for frying, or as needed
  • 30 gyoza wrappers, or as needed

Instructions

  1. Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.
  2. In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.
  3. Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.
  4. To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.
  5. Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes).
  6. Repeat with the remainder of the gyoza dumplings.