Description

Seasoned pork and vegetable potstickers dipped in a simple but classic dipping sauce. These gyozas will warm you from the inside out.

Ingredients

Scale

Potsticker Filling

1/3 pound ground pork
2 cups finely chopped napa cabbage, (less than half a head)
1 carrot, peeled and finely chopped
1/2 white onion, finely chopped (1/3 cup)
6 green onions, minced both white and green parts
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon cilantro minced
1 tablespoon soy sauce
1 teaspoon roasted sesame oil
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon five spice powder
1 package gyoza wrappers (about 48)
2 tablespoons vegetable oil

Classic Gyoza Dipping Sauce

2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1/2 teaspoon roasted sesame oil
Pinch of crushed red pepper flakes

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Instructions

Combine ground pork, napa cabbage, carrot, onion, green onion, garlic, ginger, cilantro, soy sauce, sesame oil, salt, pepper, and five spice powder in a large bowl.
Using you hands, gently combine the mixture until all the ingredients are distributed and incorporated. You don’t want to over process the meat or compress the mixture.
Set up your wrapping station with a small bowl of warm water and a baking tray.
Spoon about one large teaspoon of the pork mixture into the center of a wrapper.
Dip a finger in water and use the water to wet the outer rim of the wrapper.
Pinch the center of the gyoza wrapper together, so the meat is resting on the bottom of the wrapper and you are holding both halves of the circle off the surface.
Staring to work on the right side of the center pinch, push a small section of the the side of the wrapper closest to you in toward the center point of the wrapper which is already pinched close to form a little tuck, then pinch both the wrapper side with the tuck and the wrapper side that is in back together to seal. Continue forming tucks until the side is sealed.
Change to the left side and repeat the tucking action. By this pleating method forms a half moon gyoza dumpling. Aim for 3-4 tucks on both the left and right sides of the center pinch.
Work quickly and gently to wrap the pork in all the gyoza wrappers.
Set each dumpling on the baking tray making sure there is space between each gyoza.

Cooking Instructions

When ready to cook the gyozas, heat canola or vegetable oil in a medium size skillet over medium heat. Arrange the gyozas with the seams up in a circle around the inner edge of the skillet. Repeat forming concentric circles of gyozas in the pan until the whole pan is filled. If you want to cook fewer gyozas, use a smaller skillet. Fry until the bottom of the gyozas are golden brown and crispy (about 2-3 minutes).
Pour enough water into the skillet to come a little more than half way up the dumplings (between 1/2 – 3/4 cup). Place a lid over the skillet to allow the gyozas to steam.
Cook the dumplings in the steam for 5- 7 minutes, or until most of the liquid has boiled away. Remove the lid and let the gyozas cook for a minute more, until the water is gone and bottom is has a chance to become crispy again.
Serve hot with dipping sauce.

Notes

Keep the unused gyoza wrappers covered with plastic wrap so they won’t dry out. You can freeze the uncooked dumplings by placing the baking tray in the freezer for several hours until firm. (Make sure that the gyozas aren’t touching each other when you place the tray in the freezer as they will be stuck together once frozen.) Once firm, carefully remove each gyoza from the cold baking sheet and place in a zip close bag and return the bag to the freezer. Gyozas can be frozen for up to 6 months. You can cook the dumplings frozen, just add time to both the initial frying and the steaming—about 5 minutes to each step.