Reviewed: Nov. 7, 2009

With a few additions this is a 5 star meal for sure. First off, I used Gyoza wrappers (round potsticker wrappers instead of rectangle wonton wrappers like you use on egg rolls). I used 4 green onions, added ginger sprinkled twice over the mixture generously. I also add 1/2 tsp salt and 1/2 tsp orange zest. I doubled the recipe and had lots of leftover filling (used all 45 wrappers and had about 1 Cup+ of the filling still leftover). My husband said they were the best potstickers he has ever had. I think the orange zest and ginger made the difference. I was worried about putting water into oil, but it is such a small amount of oil it was just fine. Good recipe, thanks Mersi.

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meg

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

I used this recipe to make Gyoza yesterday for a potluck party last night. I'm not sure how to rate the recipe as I just used it for a guide to make my own. I started with 1.2 lbs. of ground pork and added more vegetables to go with that amount of meat. I used green onions instead of white or yellow, 2T of fresh ginger. Wrappers... I had some white round wrappers and a package of yellow square wrappers. I used them both as I didn't want to go to the store. I didn't cook anything prior to filling. I did run all the veggies through the processor and then the meat. Mixed it all together in a BIG bowl and added things like salt, pepper, garlic powder, onion powder, sesame oil, and a couple of fresh garlic cloves well minced. I'm glad I put everything together raw as it was so easy to fill and seal the wrappers. I used a two count of veg. oil in a hot pan along with a splash of the sesame oil and cooked for about a minute plus on both sides (until a nicely browned) and then finished them in a steamer for about 5 minutes. Using a steamer really saves on the mess! I was asked to make them again next week for a Halloween party. I made 2 dipping sauces. Both using 1/4c of shoyu and 2T of rice wine vinegar. In one I added a 2t of Chile oil and 1t of sesame oil. Both tasted good. I made up 40 of these in about 1 1/2 hours. It went fast because of not precooking and using a steamer to finish them off. ENJOY!

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Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

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Reviewed: Oct. 13, 2009

After a request last Christmas from my dear nephew to make potstickers (Gyozas) for him, I mastered the technique for the recipe and the folding process. My recipe is similar but adds: 1 clove crushed garlic, 1 Tbsp fresh grated ginger, NO EGG, 1 Tbsp.of chili oil (instead of veg. oil), and last and most importantly 1/4 tsp Chinese 5 Spice! (this can be found in most spice sections...it contains ground anise,fennel,cloves,white pepper and cinnamon) AND WOW DOES IT ADD FLAVOR! PS~ www.youtube.com has tutorials how to fold the wrappers...GOOD LUCK & Happy Cooking!!ONE DIFFICULTY: finding the wrappers ...the round wonton wraps they sold in the store were too small! The large square egg roll wraps were what I chose. I used my pampered chef 4 in. round sandwich cutter, unscrewed the parts, then used just the round cookie cutter circle to cut out the wraps...PERFECT SIZE for my potstickers!!!

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lovecookin

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Reviewed: Oct. 5, 2009

When I returned from a recent trip to Japan, I was craving these and was so glad I found this recipe. I did add some additional spices and used bottled gyoza dipping sauce. Very good!

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Eblueiz11

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Reviewed: Sep. 29, 2009

These are wonderful! I had no idea you could make potstickers at home! So much better than frozen too. My husband was super impressed. I like dipping them in a very simple sauce, made by mixing brown sugar, soy sauce, and rice wine vinegar. I love them!

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BettyScoop

Cooking Level: Beginning

Home Town: Rocky River, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 28, 2009

REALLY enjoyed this recipe but there is one thing I think was left out that is a crucial step in making it easier to roll the wontons. Once all your filling has been cooked together, throw it in a food processor and pulse a few times so the texture is a little mushier. Trust me it is SO much easier to handle and mold into place once inside the wrapper. I didn't figure this out until about half way through chasing pieces of pork all over the counter. All in all a very yummy recipe and the dipping sauce is so simple yet SO fantastic!

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yellowpairs ♥

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Aug. 23, 2009

So tasty! I've tried chicken in the filling, and they taste wonderful. They refrigerate well, and taste pretty good cold too!

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Richard S

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

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Reviewed: Aug. 4, 2009

I left out the egg and punched up the fresh ginger, too. Also didn't pre-cook the veggies. WONDERFUL!

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annie78

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Reviewed: Jul. 28, 2009

This recipe is good, however, you need to add 1-2 tbsp of ginger, leave out the egg, and add 1 tbsp sake. Cooking veggies before hand is not necessary.

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white34

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Reviewed: May 29, 2009

These are very good. I add a splash of oyster sauce and a tbsp. of hoisin to the filling. Filling them is easier without cooking the meat/veggies first, however I don't want to run the risk of encountering pockets of raw pork so I always cook the filling as the contributor instructs. I like soy sauce/Nakano roasted garlic rice wine vinegar for the dipping sauce.

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MrsPinky

Cooking Level: Expert

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Reviewed: Apr. 12, 2009

I grew up in Japan and this recipe is close to my recipe, but there are some differences between my recipe and this one. I finely chop the cabbage and green onion sometimes i use both green and yellow onion. I do not use carrot, but you can. I do not cook the vegetables or meat beforehand because that takes extra time and is unnecessary and this is already a long enough process!!! I also add fresh finely grated ginger, about 1 tsp tonkatsu sauce (can be hard to find here but sometimes I substitute korean bbq sauce), about 1 tsp of sesame oil, about 1 tsp of chili oil, and a little black pepper and some garlic and then I mix well with my hands. Another thing I do differently is I use ground beef instead of pork but that is just personal preference. Also before turning gyoza make sure that the first side is slightly browned if it is browned that's ok gyoza will just be crunchy and only add about 2 tbsp of water then cover and make sure to turn down the heat. On a scale of 1-10 i use 2 for about 3 and a half minutes to give you an idea. Remember the more water you use the longer you will have to steam. Also if you like your gyoza soggy do not cook as long but if you like your gyoza a little crunchy cook about 3.5 minutes. As for dipping sauce you can use a bunch of different things my friends seem to like plain soy sauce. But I use many different things ie ponzu sauce, korean bbq sauce, or my favorite soy sauce mixed with rice vinegar and chili oil and sesame oil. You just have

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Chrissietine

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Reviewed: Apr. 6, 2009

Very good. Tastes just like what you would get at your local chinese restaurant. The kids loved helping "smash" the edges.

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kristin

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Reviewed: Mar. 8, 2009

To be honest, I changed quite a few things so I guess I'm just rating the idea more than anything? Instead of cabbage, I used a bag of broccoli slaw and then grated about 1/2 cup of carrots, garlic, and ginger... cooked that during the last part of the cooking time of the pork so I could get rid of some of the fat from the pork. Then I used potsticker wrappers. After the water was gone, we used a little more oil and browned them--so basically like potstickers... Such a fun recipe! Served with both the sauce as written and the gyoza sauce on this site... no preference for either. Nice to have two choices!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Feb. 19, 2009

These are awesome! A very fun addition to any Asian meal. The key is folding the wrappers: make sure to wet the edge before pushing together so that the flour will make it stick.

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Kari B

Cooking Level: Intermediate

Living In: New Haven, Connecticut, USA

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Reviewed: Feb. 5, 2009

Took longer than I thought to wrap all the little wonton shells, but they were absolutely delicious! I didn't think the dipping sauce would be that spectacular but it was great too

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Jennie W.

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Reviewed: Feb. 1, 2009

Great recipe! My boyfriend (who grew up in Japan) was suitably impressed with these--there's a local restaurant that we frequent just for the gyoza, but now we can just make them at home. Based off other reviews, I omitted the egg, precooked the veggies just a bit, and added a bit of soy sauce and rice vinegar (didn't have rice wine) to the mixture. Try to find gyoza skins; they're worth the effort. Make sure you fill with the flour side on the inside, as this catches juices and helps seal when pressed with water. For folding, you can pinch the middle to find the center, but I find it easier to start at one end for the pinch/fold technique. Basically you want to double the wrapper back on itself every centimeter or so, which pulls the ends up and yields the more traditional shape. Happy cooking!

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Lilka

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

This was delicious but messy. We couldn't get the wonton wrappers to stay closed. I will try it again with eggroll wrappers, in hopes of a prettier presentation.

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Lynnea

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Reviewed: Jan. 27, 2009

The only thing was that I had to add some more soy sauce, minced garlic, since the meat inside the gyoza was bland. Otherwise, it does make cooking/steaming the gyoza in the frying & steaming pan much quicker at 1.5 minutes versus longer had the inside been raw. I ended up only frying one sided, then adding the water to steam.

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WANSHAN

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 20, 2009

I love this recipe. Great for beginners. Bagged coleslaw mix and a food processor makes this a great last minute meal. I use veggie pork for a delicious and easy vegetarian dish.

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mavijac

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2009

I found this recipe to be very good. I used 1/2 of a small head cabbage, 2 medium grated carrots, and a handful of chopped onion. Also, I added a little water in the pan while cooking the veggies down, and let it cook off. I added salt and pepper to taste, as well as garlic. When cooking the gyoza, I browned some in sesame oil, but I'm not a big fan of fried food, so I also steamed some in water. They were very good both ways, and my family loved them. I think they will be good for my dd's lunchbox. The recipe made more than we could eat, so I froze plenty. This week I'll pull some out of the freezer and see how they cook up. Next time I may add some fresh ginger for variety, just didn't have it today to try. Thank you for submitting the recipe!

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Roz

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