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Crispy Japanese Gyoza Potstickers Recipe – Best Savory Pork Filling

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These homemade Japanese gyoza potstickers feature a savory pork and cabbage filling wrapped in delicate dumpling wrappers, pan-fried to golden crisp perfection and served with a tangy soy-vinegar dipping sauce. Perfect for family gatherings, meal prep, or impressing guests with authentic comfort food.

Ingredients

Scale
  • 1/2 lb ground pork (80/20 fat ratio for juiciness)
  • 1 cup green cabbage, finely chopped (napa cabbage also works)
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, finely sliced
  • 1 tbsp soy sauce
  • 1 tbsp sake (or dry sherry or rice wine)
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 30 round gyoza wrappers (store-bought or homemade)
  • 2 tbsp vegetable oil (canola, sunflower, or grapeseed)
  • 1/3 cup water (for steaming)
  • 2 tbsp soy sauce (for dipping sauce)
  • 1 tbsp rice vinegar (for dipping sauce)
  • Chili oil or Sriracha (optional, to taste, for dipping sauce)

Instructions

  1. In a medium mixing bowl, combine ground pork, cabbage, garlic, ginger, and green onions. Add soy sauce, sake, sesame oil, sugar, salt, and black pepper. Mix until fully incorporated and sticky (about 2 minutes). If the mixture feels dry, add a splash more sake or water.
  2. Lay out gyoza wrappers, a small bowl of water, and a clean plate for finished dumplings. Keep wrappers covered with a damp towel to prevent drying out.
  3. Place 1 rounded teaspoon of filling in the center of each wrapper. Moisten half the edge of the wrapper with water, fold over to create a half-moon, pinch the center to seal, and pleat the front edge 3-4 times toward the center, pressing tightly to seal. Place finished gyoza on a lightly floured tray.
  4. Add 1 tbsp vegetable oil to a large nonstick skillet and heat over medium-high until shimmering.
  5. Arrange gyoza flat side down in the pan, fitting as many as you can without crowding. Fry until the bottoms are golden brown and crisp, about 2-3 minutes.
  6. Carefully pour in 1/4 cup water and immediately cover with a tight-fitting lid. Steam for 3-4 minutes, until most of the water has evaporated and the tops look slightly translucent.
  7. Remove the lid and let any remaining water evaporate. Drizzle in 1 tbsp more oil around the edges. Continue cooking, uncovered, for 2 minutes until the bottoms are extra crunchy.
  8. Use a slotted spatula to lift the crispy gyoza onto a paper towel-lined plate. Repeat with remaining dumplings, adding more oil as needed.
  9. In a small bowl, stir together soy sauce, rice vinegar, and chili oil or Sriracha to taste for dipping sauce.
  10. Serve gyoza hot and crispy with dipping sauce on the side.

Notes

Keep wrappers covered with a damp towel to prevent drying. Don’t overfill dumplings for easier sealing. Freeze uncooked gyoza for up to a month and cook straight from frozen. For gluten-free, use gluten-free wrappers and tamari. Vegetarian option: substitute pork with mushrooms, tofu, and extra cabbage. Reheat leftovers in a pan, not microwave, to retain crispiness.

Nutrition

Keywords: gyoza, potstickers, Japanese dumplings, pork dumplings, crispy gyoza, homemade gyoza, savory pork filling, Asian appetizer, comfort food, pan-fried dumplings

Find it online: https://elvafood.com/crispy-japanese-gyoza-potstickers-recipe-best-savory-pork-filling/