Gyoza (Japanese Potstickers) Recipe

Name: Gyoza (Japanese Potstickers)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound ground pork; 1/2 head napa cabbage, shredded; 1 egg; 3 green onions, thinly sliced; 1 (2 inch) piece fresh ginger, grated; 1 tablespoon soy sauce; 1 teaspoon sriracha sauce, or more to taste; 1 small clove garlic, minced; 1/4 teaspoon sesame oil; 30 gyoza wrappers, or as needed; 1 tablespoon vegetable oil, or as needed; 1 cup water; Dipping Sauce:; 2 tablespoons soy sauce; 2 tablespoons seasoned rice vinegar; 1 1/2 teaspoons sesame oil; 1 dash sriracha sauce, or to taste

Servings: persons

1/2 pound ground pork
1/2 head napa cabbage, shredded
1 egg
3 green onions, thinly sliced
1 (2 inch) piece fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sriracha sauce, or more to taste
1 small clove garlic, minced
1/4 teaspoon sesame oil
30 gyoza wrappers, or as needed
1 tablespoon vegetable oil, or as needed
1 cup water
Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 1/2 teaspoons sesame oil
1 dash sriracha sauce, or to taste

1
Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
2
Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
3
Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
4
Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 pound ground pork, 1/2 head napa cabbage, shredded, 1 egg, 3 green onions, thinly sliced, and more.

Yes, Gyoza (Japanese Potstickers) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gyoza (Japanese Potstickers)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions