Crispy Japanese Pot Stickers (45 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

Japanese pot stickers, also known as gyoza, are a popular Asian appetizer that are easy to make at home. These dumplings are typically filled with a mixture of ground pork, cabbage, garlic, and ginger, and are pan-fried until crispy on one side and steamed to perfection. They are traditionally served with a dipping sauce made of soy sauce, rice vinegar, and sesame oil, which perfectly complements the savory flavors of the gyoza.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 1 lb. ground pork
  • 2 cups Napa cabbage, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp. grated fresh ginger
  • 1 tsp. sesame oil
  • 1 tsp. soy sauce
  • 1/4 tsp. black pepper
  • 1 egg, beaten
  • 1 package gyoza wrappers
  • 1/4 cup vegetable oil, for frying

For the dipping sauce

  • 1/4 cup soy sauce
  • 2 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 1 tbsp. honey
  • 1 tsp. grated fresh ginger
  • 1 garlic clove, minced
  • 1 green onion, thinly sliced

Instructions

  1. In a large bowl, combine the ground pork, Napa cabbage, garlic, ginger, sesame oil, soy sauce, black pepper, and beaten egg. Mix until well combined.
  2. To assemble the gyoza, place a small spoonful of the pork mixture in the center of each gyoza wrapper. Wet the edges of the wrapper with a little water, then fold the wrapper in half and crimp the edges to seal.
  3. Heat a large skillet over medium-high heat and add the vegetable oil. Once hot, add the gyoza in a single layer and fry for 2-3 minutes, or until the bottoms are golden brown.
  4. Pour 1/4 cup of water into the skillet and immediately cover with a lid. Let the gyoza steam for 4-5 minutes, or until the water has evaporated and the wrappers are cooked through.
  5. While the gyoza are cooking, prepare the dipping sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sliced green onion.
  6. Serve the gyoza hot with the dipping sauce on the side.

Notes

Gyoza is one of my favorite things to order when I’m out to eat at a Japanese restaurant and I recently started trying to recreate them at home using this recipe. We’ve been making big batches and eating them as a main course instead of an appetizer — they’re that good! What’s more, my kids love getting in on the action, helping to fill and fold the dumplings. Some of theirs don’t turn out as pretty as the photo above but they still taste great!

Nutrition

  • Serving Size: 4 gyoza
  • Calories: 332 calories
  • Sugar: 1g
  • Sodium: 591mg
  • Fat: 17g
  • Saturated Fat: 5g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 17g
  • Cholesterol: 67mg

Pair this with...

Spicy Asian Cucumber Salad

Start by slicing a cucumber into thin rounds. In a bowl, combine a splash of soy sauce, a drizzle of sesame oil, and a bit of rice vinegar for tang. Add in a pinch of sugar for balance and some red pepper flakes or a dab of chili paste for that spicy touch. Mix these together to create your dressing. Toss the cucumber slices in the dressing, ensuring they're well-coated. For an extra layer of flavor, sprinkle in some toasted sesame seeds. If you have green onions or cilantro, chop some up and mix them in. Let the salad sit for about 10 minutes to let the flavors meld.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

For Tomorrow's Dinner

Classic Stuffed Shells with Marinara and Parmesan (1 Hr, 20 Mins)

Chicken Tikka Masala (30 Minutes)

Savory 3 Cheese Pie with Dressed Greens (1 Hr, 25 Mins)

Chicken Caesar Wrap (25 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!