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Crispy Japanese Gyoza Potstickers Recipe with Pork & Cabbage

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These crispy Japanese gyoza potstickers feature a juicy pork and cabbage filling wrapped in tender dough, pan-fried to golden perfection and served with a tangy dipping sauce. Perfect for family dinners, parties, or a comforting snack.

Ingredients

Scale
  • 7 oz (200g) ground pork (80% lean)
  • 5 oz (150g) napa cabbage, finely shredded
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, peeled and grated
  • 2 green onions, finely sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon sake (optional)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar
  • Salt and black pepper, to taste
  • 1 tablespoon cornstarch
  • 35 round gyoza wrappers (3.5-inch/9cm diameter) or homemade dough (2 cups all-purpose flour, 1/2 teaspoon salt, 3/4 cup hot water)
  • 2–3 tablespoons vegetable oil (for frying)
  • 1/2 cup water (for steaming)
  • For dipping sauce: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, chili oil or sesame oil (optional, a few drops)

Instructions

  1. Finely shred napa cabbage and sprinkle with a generous pinch of salt. Let sit for 10 minutes, then squeeze out excess water.
  2. In a large bowl, combine ground pork, drained cabbage, garlic, ginger, green onions, soy sauce, sake, sesame oil, sugar, salt, pepper, and cornstarch. Mix until well combined and sticky.
  3. Line a plate or baking sheet with parchment. Lay out gyoza wrappers and keep a small bowl of water nearby.
  4. Place 1 heaping teaspoon of filling in the center of each wrapper. Moisten half the edge with water, fold in half, pleat one side, and seal, pressing out air.
  5. Stand finished gyoza on the tray, flat side down. Cover loosely with a damp towel to prevent drying.
  6. Heat 1 tablespoon oil in a nonstick skillet over medium-high. Arrange 10-12 gyoza in a single layer, flat side down. Fry for 2-3 minutes until bottoms are golden brown and crispy.
  7. Pour in 1/4 cup water and cover with a lid. Steam for 4-5 minutes until tops are translucent and filling is cooked through.
  8. Remove lid, let remaining water evaporate, drizzle a bit more oil around edges, and cook for another 1-2 minutes until bottoms are extra crisp.
  9. Serve hot, crispy side up, with dipping sauce.

Notes

Squeeze cabbage well to avoid soggy filling. Don’t overfill wrappers. Taste test filling before wrapping. Work in batches and use a cooling rack for crispy bottoms. Freeze uncooked gyoza for easy future meals. Substitute ground chicken, turkey, mushrooms, or tofu for pork. Gluten-free wrappers and tamari can be used for dietary needs.

Nutrition

Keywords: gyoza, potstickers, Japanese dumplings, pork, cabbage, crispy, appetizer, comfort food, party food, Asian, pan-fried

Find it online: https://prismtaste.com/crispy-japanese-gyoza-potstickers-recipe-with-pork-and-cabbage/