Gyoza
"If you call them pot stickers, I will kill you."
serves: It's not a question of whether they will all be eaten, it's a question of how many you're willing to share.
tags: [ entree, 🇯🇵 ]
Ingredients
- 1/2 lb ground pork or chicken
- 2 cups cabbage, finely chopped
- 0.5 cups green onions, finely chopped
- 2 cloves garlic, minced
- 2 tsp ginger, minced
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp salt
- 0.5 tsp white pepper
- 40-50 each gyoza wrappers
- 2 tbsp vegetable oil
- 4 tbsp soy sauce (For dipping sauce.)
- 2 tbsp rice vinegar (For dipping sauce.)
- 1 tsp sesame oil (For dipping sauce.)
- chili flakes or minced garlic
Steps
- Mix ground meat, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and white pepper in a bowl until well combined.
- Place a spoonful of filling in the center of each gyoza wrapper.
- Wet the edges of the wrapper with water and fold in half, sealing and pleating the edges.
- Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat.
- Arrange gyoza flat side down in the pan and cook for 2–3 minutes until golden brown.
- Add 1/3 cup water, cover with a lid, and steam for 4–5 minutes until water evaporates.
- Remove the lid and cook for another 1–2 minutes to crisp the bottoms.
- Repeat with remaining gyoza in batches.
- Mix dipping sauce ingredients together in a small bowl.
- Serve hot with dipping sauce.