Potstickers (Fried Dumplings)

Gyoza

  • By
    The Food Studio
  • Time
    30 minutes
Potstickers (Fried Dumplings)

While gyoza originated from China, it has become so popular in Japan that you can find them in restaurants all over the country. Many people also make the dish at home, and while each family has its own style, this recipe teaches you the basics of making Japanese gyoza.

Nutrition per Serving
  • Calories
    316
  • Sodium
    1250mg
  • Fat
    19g
  • Protein
    16g
  • Carbs
    18g
  • Fiber
    1g
  • Cholesterol
    49mg

Ingredients

Servings
-
2
+
Imperial
  • 0.29  lb ground pork
  • pieces chinese chives
  • 1.57  inch Japanese leek
  • 0.35  oz zha cai (szechuan pickles)
    • A
    • a little salt
    • a little pepper
    • tsp sugar
    • 0.5  tsp soy sauce
    • 0.5  tsp ginger juice
  • 12  sheets gyoza skins (gyoza wrappers)
  • tbsp vegetable oil
  • for sauce vinegar
  • for sauce soy sauce
  • for sauce la-yu (chili oil)

Instructions

Step 1

Finely chop the Chinese chives and Japanese leek.

Potstickers (Fried Dumplings)

Step 2

Finely chop the Zha cai.

Potstickers (Fried Dumplings)

Step 3

Put ground pork in a bowl, add the A ingredients in order and knead well.

Potstickers (Fried Dumplings)

Step 4

Add Chinese chives, Japanese long onions, and Zha cai to the bowl of pork (#3) and mix further.

Potstickers (Fried Dumplings)

Step 5

Divide the batter of #4 into 12 portions.

Potstickers (Fried Dumplings)

Step 6

Place the filling in the middle of the gyoza skin (wrapper) and apply water to the edges of the skin with your fingers.

Potstickers (Fried Dumplings)

Step 7

Make several pleats with the skin on the front side, combine them with the skin on the other side, press down firmly and wrap. Make the rest in the same way.

Potstickers (Fried Dumplings)

Step 8

Heat vegetable oil in a frying pan, line up the gyoza, and brown the bottom.

Potstickers (Fried Dumplings)

Step 9

Pour in 50ml/1/4cup of hot water (outside the list of ingredients), cover with a lid, and steam for 5 to 6 minutes until the liquid evaporates.

Potstickers (Fried Dumplings)

Step 10

When the water is almost gone, remove the lid, drain the water over high heat, and let gyoza bake to a crisp. Mix vinegar, soy sauce, and la-yu(chili oil) to make the sauce.

Potstickers (Fried Dumplings)

Tips

  • The ingredients can be purchased from Japanese or Asian supermarkets.
  • You can make the gyoza sauce by combining soy sauce and vinegar with a 1:1 ratio. Adjust according to preference. Add chili oil to taste.
Food Professionals, Registered Dietitians, Cooks

​Established in 1985, The Food Studio is a place where food professionals come together to devise recipes that honor the timeless role that food plays in our communities. ​Food creates a healthy body and mind and has no borders. ​The Food Studio's belief is that food is an integral role in the communicaitons of people.