This recipe puts a American twist on the traditional Japanese gyoza potstickers. Filled with a savory mixture of ground pork, cabbage, and seasonings, these dumplings are pan-fried to a crispy perfection. Serve them with a flavorful dipping sauce for a crowd-pleasing appetizer or meal.
Ingredients
- 1 pound ground pork
- 2 cups finely shredded cabbage
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package gyoza wrappers
- 2 tablespoons vegetable oil
- 1/2 cup water
Directions
- In a large bowl, combine the ground pork, cabbage, garlic, ginger, green onions, soy sauce, sesame oil, salt, and black pepper. Mix well.
- Place a small spoonful of the pork mixture in the center of a gyoza wrapper. Moisten the edges of the wrapper with water and fold it in half, crimping the edges to seal.
- Heat vegetable oil in a large skillet over medium heat. Place the gyoza in the skillet in a single layer, making sure they do not touch. Cook for 2-3 minutes or until the bottoms are browned.
- Pour water into the skillet and immediately cover with a lid. Steam the gyoza for 5 minutes or until the water has evaporated.
- Remove the lid and continue to cook the gyoza uncovered until the bottoms are crisp and golden brown.
- Serve hot with a dipping sauce made from soy sauce, rice vinegar, and chili oil.
