Gyoza

Gyoza

125
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"I learned this recipe for pot stickers while living in Japan. They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork."
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Ingredients

45 m servings 184 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 546 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
  2. Preheat vegetable oil in a large skillet over medium high heat.
  3. Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
  4. In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
  5. In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Reviews

125
  1. 168 Ratings

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Most helpful positive review

I have been making gyoza since I was little kid, and I have a few tips to add to this recipe. Cabbage should be finely chopped. Onions should be green onions, minced. For extra fiber, you can...

Most helpful critical review

These were just okay. Pre cooking the filling made them finicky to fold properly so I did a couple this way and the rest I just put the raw filling in, which is traditional. I found the fillin...

I have been making gyoza since I was little kid, and I have a few tips to add to this recipe. Cabbage should be finely chopped. Onions should be green onions, minced. For extra fiber, you can...

Very similar to our family recipe (Japanese American); we don't use egg but gyoza depends on the cook (sort of like a sandwich). This meat mixture is on the bland side: add ginger, garlic, soy ...

Yum, Yum. I learned a similar recipe in my Japanese class in high school. All the differences were that we used a half and half mixture of water and corn starch to seal the gyoza. Also instea...

After reading the reviews, I chose to NOT cook the vegetables first and I left out the egg as well and had no problems. I made mine vegetarian. The filling I used was: broccoli, carrots, cabba...

I just made your recipe and it was wonderful! The only things I did different was using square won ton wrappers (I live in WI, it's hard to find actual gyoza wrappers here) and I added minced g...

I make gyoza all the time and this is a good recipe! I like the sesame oil. In my house we use different ingredients, but I thought the carrot addition sounded good. I will try it next time. You...

Very tasty! Made gyoza as per recipe with the following modifications: added 2 tbl ginger (a must, IMO!), a dash of soy to meat mixture, 1 tbl of sake. The ginger adds a great flavor. Overall...

About prep time, the first time you make is always the most tedious. As you get used to making, you will shorten your prep time! These also freeze very well, and no defrost time needed. One l...

These were just okay. Pre cooking the filling made them finicky to fold properly so I did a couple this way and the rest I just put the raw filling in, which is traditional. I found the fillin...