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Gyoza

4

45 min

Gyoza

Gyoza Photo 1

Time

45 min

Serving

10 persons

Calories

184

Rating

4.00★ (203)

Author: Victoria Buriak
I learned this gyoza recipe while living in Japan. These pot stickers can be served hot or cold, with or without the dipping sauce.

Ingredients

  • sesame oil: 1 Tbsp
  • cabbage: 2 cups (chopped)
  • onion: 0.25 cup (chopped)
  • carrot: 0.25 cup (chopped)
  • clove garlic: 1 piece (chopped)
  • ground pork: 0.5 pound
  • egg: 1 piece
  • wonton wrappers: 1 pack (10 ounce pack)
  • vegetable oil: 1 Tbsp
  • water: 0.25 cup
  • soy sauce: 0.25 cup
  • rice vinegar: 2 Tbsp

Metric Conversion

Stages of cooking

Gyoza Photo 21
Gyoza Photo 32
Gyoza Photo 43
Gyoza Photo 54
  1. Heat sesame oil in a large skillet over medium-high heat. Add cabbage, onion, carrot, and garlic; cook and stir until cabbage is limp, 3 to 4 minutes. Add ground pork and egg; cook and stir until pork is browned and crumbly, 5 to 7 minutes.
    Gyoza Photo 2
  2. Make the gyoza: Place about 1 tablespoon pork mixture into the center of a wonton wrapper. Fold wrapper in half over filling, then seal the edges with moistened fingers. Repeat to make remaining gyoza.
    Gyoza Photo 3
  3. Heat vegetable oil in a large skillet over medium-high heat. Cook gyoza in the hot skillet until lightly browned, about 1 minute per side. Add water to the skillet, reduce the heat, cover, and steam gyoza until water is gone. Remove from the heat.
    Gyoza Photo 4
  4. Mix soy sauce and rice vinegar together in a small bowl. Serve as a dipping sauce with gyoza.
    Gyoza Photo 5

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