How to make Gyoza 餃子 Japanese Potstickers - a Cooking Japanese recipe

Gyoza 餃子 are Japanese pan-fried dumplings or potstickers that are crispy on the outside and juicy on the inside. Gyoza make for the perfect side dish for your meal but can just as easily be the main course as well.

The most popular preparation method is the pan-fried style called yaki-gyōza (焼き餃子), in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the dumpling is steamed. Other popular methods include boiling sui-gyōza (水餃子) and deep frying age-gyōza (揚げ餃子).

Gyōza can be found in supermarkets and restaurants throughout Japan, either frozen or ready to eat. Pan-fried gyōza are sold as a side dish in many ramen and Chinese restaurants.

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Ingredients

Cabbage 200g
Salt Pinch
Green Onion 50g
Nira (Garlic Chives) 50g
Garlic 1 tsp ground
Ginger 1 tsp ground
Ground Pork 250g
Salt ½ tsp
Pepper ½ tsp
Sake 1 tsp
Soy Sauce 1 tsp
Sesame Oil 1 1sp
Oyster Sauce 1 tsp
Mirin 1 tsp
Gyoza Wraps
Water
Oil 1 tbsp
Oil ½ tbsp

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