Crispy Japanese Pot Stickers (45 Minutes)

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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.

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

Find it online: https://www.heresyourdinner.com/crispy-japanese-pot-stickers/