GYOZA (POT STICKERS)
This is a delicious recipe I got from my mamasan when I lived in Okinawa. Everyone raves over them. Store extra dipping sauce in the refrigerator up to 1 week and use to dip chicken or other meats or vegetables.
Provided by Kristy Walker
Categories Main Dish Recipes Dumpling Recipes
Time 1h11m
Yield 6
Number Of Ingredients 23
Steps:
- Heat 1 teaspoon sesame oil in a skillet over medium heat; add curry paste. Cook until aromatic, about 30 seconds. Add cabbage, carrot, and 1 1/2 tablespoons garlic; cook and stir until cabbage is wilted and moisture has evaporated, about 3 minutes. Remove from heat; allow to cool.
- Mix pork, egg, 1/4 cup green onions, water chestnuts, ginger, soy sauce, fish sauce, 2 teaspoons sesame oil, and brown sugar together in a bowl. Stir in cabbage mixture.
- Whisk together rice vinegar, low-sodium soy sauce, 1/3 cup green onions, 1 teaspoon sesame oil, 1 clove garlic, and chili paste. Let dipping sauce flavors meld for at least 15 minutes before serving.
- Separate and place gyoza wrappers onto your work surface. Spoon about 2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wrappers with water. Fold one side of the wrapper over the filling onto the opposite side to form a crescent-shaped gyoza. Press edges together to seal.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook half the gyoza until lightly browned, about 1 minute per side. Pour 1/4 cup broth into skillet; reduce heat and cover. Steam until broth evaporates and gyoza are translucent, about 5 minutes. Repeat with remaining oil, gyoza, and broth.
Nutrition Facts : Calories 442.4 calories, Carbohydrate 49.5 g, Cholesterol 66.7 mg, Fat 18.2 g, Fiber 2.6 g, Protein 20.5 g, SaturatedFat 4.6 g, Sodium 1629.7 mg, Sugar 2.3 g
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jae nhi
jae_nhi@gmail.comI've tried many gyoza recipes, but this one is by far the best. The gyoza are always perfectly cooked and the filling is delicious.
Judit
judit@gmail.comThese gyoza were amazing! The perfect appetizer for any party.
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hjjfgkjgfzhbxjgshshsj_h@gmail.comI'm not sure what I did wrong, but my gyoza didn't turn out well. The wrappers were too thick and the filling was bland.
Faiyaz Shamanali
sf30@hotmail.comThese gyoza were delicious! I especially loved the dipping sauce.
Alala Ogbe
ogbe@yahoo.comThese gyoza were not what I expected. The filling was too dry and the wrappers were too thick.
Afrin Akter
a-afrin27@aol.comI've made these gyoza several times and they always turn out great. They're a favorite in my household.
Alex Zezulkar
alex.z@gmail.comThese gyoza were a bit too spicy for my taste, but they were still good.
Theresa Lapin
t.lapin@gmail.comI made these gyoza for my family and they loved them. They were so easy to make and tasted delicious.
xxArielxx Google
google-xxarielxx@gmail.comThese gyoza were amazing! The perfect combination of flavors and textures.
Abdulaahi Mohamad2625
mohamad2625-a@hotmail.comI tried making these gyoza, but they didn't turn out well. The wrappers were too thick and the filling was bland.
Look Trapatony
t_look81@gmail.comThe instructions were easy to follow and the gyoza turned out great. I would recommend this recipe to anyone.
Abdeldjebbar Abid
aa10@hotmail.frThese gyoza were a bit too oily for my taste.
Bulle Briel
bulle@yahoo.comI'm not a big fan of gyoza, but these were really good. The filling was tasty and the wrappers were crispy.
Tyler Couch
tyler_c1@aol.comSo good! I made these for a party and they were a hit. Everyone loved them.
juel vai
juel_vai@gmail.comThese gyoza were delicious! The filling was flavorful and the wrappers were cooked perfectly. I will definitely be making these again.