Time
45 min
Serving
10 persons
Calories
184
I learned this gyoza recipe while living in Japan. These pot stickers can be served hot or cold, with or without the dipping sauce.
Ingredients
- sesame oil: 1 Tbsp
- cabbage: 2 cups (chopped)
- onion: 0.25 cup (chopped)
- carrot: 0.25 cup (chopped)
- clove garlic: 1 piece (chopped)
- ground pork: 0.5 pound
- egg: 1 piece
- wonton wrappers: 1 pack (10 ounce pack)
- vegetable oil: 1 Tbsp
- water: 0.25 cup
- soy sauce: 0.25 cup
- rice vinegar: 2 Tbsp
Metric Conversion
Stages of cooking
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Heat sesame oil in a large skillet over medium-high heat. Add cabbage, onion, carrot, and garlic; cook and stir until cabbage is limp, 3 to 4 minutes. Add ground pork and egg; cook and stir until pork is browned and crumbly, 5 to 7 minutes.
-
Make the gyoza: Place about 1 tablespoon pork mixture into the center of a wonton wrapper. Fold wrapper in half over filling, then seal the edges with moistened fingers. Repeat to make remaining gyoza.
-
Heat vegetable oil in a large skillet over medium-high heat. Cook gyoza in the hot skillet until lightly browned, about 1 minute per side. Add water to the skillet, reduce the heat, cover, and steam gyoza until water is gone. Remove from the heat.
-
Mix soy sauce and rice vinegar together in a small bowl. Serve as a dipping sauce with gyoza.
