Homemade Gyoza

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Homemade Gyoza 
Prep time
45 mins
Cook time
5 mins
Total time
50 mins
Author: Britt Anne
Recipe type: Appetizer
Cuisine: Asian
Serves: 45-50 gyoza
  • 40-50 pot sticker wrappers
  • 5-6 leaves napa cabbage, finely diced
  • ½ tsp kosher salt
  • 1 lb ground pork
  • 3 tsp freshly grated ginger
  • 4 cloves garlic, pressed (minced finely)
  • 1 tsp sesame oil
  • ½ tsp kosher salt
  • ¼ tsp sugar (I used raw sugar)
  • 1½ tbsp green onion, minced (green bits only)
  • 2 tbsp sesame oil
  • ⅓ cup water
  1. In a small bowl, pour ½ tsp salt over diced cabbage and let sit for 20 minutes. After 20 minutes, drain bowl of water and use cheesecloth or sturdy paper towel to squeeze out excess water.
  2. In a medium bowl, mix the pork, cabbage, ginger, garlic, 1 tsp sesame oil, salt, sugar, and green onions with clean hands or fork and spoon. Mix until well combined.
  3. Keep wrappers on a clean, dry surface with a damp towel over them. Have a small bowl of water to dip your finger in. Take one wrapper and scoop ½ tbsp pork mixture onto the wrapper. Wet the edges of the wrapper with your finger and the water from the bowl.
  4. Fold the wrapper in half and begin pleating. Starting at the side or middle is fine.Pleat only one side of the wrapper, then press onto the other side to seal.
  5. In a nonstick skillet on medium high heat, place the dumplings pleat-side up in a circle, making sure none touch so they don't stick together. Pour in the ⅓ cup water and place a tight fitting lid on the skillet. Let steam for 2-3 minutes. The dumplings should be a little translucent. Leave lid off.
  6. Pour in the 2 tbsp sesame oil and cook until the bottoms of the gyoza are nicely browned, about 2 minutes.
These freeze very well, just freeze on a sheet in one layer right after pleating them (uncooked) then put into a freezer safe bag. When you want to eat some, just take out the desired amount and immediately place into your nonstick pan and cook them as instructed. No need to thaw, that will make them soggy.

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