Gyoza (Potstickers)
Pan-fried dumplings with a juicy pork and cabbage filling — the bottoms go golden and crisp in the pan, then they steam in a splash of water so the tops turn translucent. Crispy bottom, soft top, dipping sauce on the side.
Gyoza (Potstickers)
Pan-fried dumplings with a juicy pork and cabbage filling — the bottoms go golden and crisp in the pan, then they steam in a splash of water so the tops turn translucent. Crispy bottom, soft top, dipping sauce on the side.
- Cuisine: Japanese
- Category: starter
- Difficulty: easy
Ingredients
- round dumpling wrappers
- ground pork
- cabbage, finely shredded
- garlic, minced
- ginger, grated
- soy sauce
- sesame oil
- neutral oil for frying
Method
- Make the filling: mix 250 g ground pork with 1 cup of finely shredded cabbage (salt the cabbage first, let it sit 5 minutes, then squeeze out the water with your hands), 2 cloves of minced garlic, 1 teaspoon grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of black pepper.
- Place about 1 tablespoon of filling in the centre of each round dumpling wrapper. Dip a finger in water and moisten half the edge of the wrapper. Fold it over into a half-moon and press the edges together firmly to seal. Don't overfill — a little less filling means they close better.
- Heat 1 tablespoon oil in a non-stick skillet over medium-high heat. Lay the dumplings flat-side down, not touching each other. Cook for 2 minutes until the bottoms are golden brown.
- Pour in 1/2 cup of water — it will sputter, so stand back a little — and immediately cover the pan with a lid. Steam for 6 to 7 minutes until the wrappers turn translucent and the filling is cooked through.
- Remove the lid and let the remaining water evaporate for about a minute so the bottoms go crisp again. Lift them out with a spatula and serve with a dipping sauce of soy sauce, rice vinegar, and a little chili oil.