These Gyoza potstickers are easy to make and so much tastier that anything you’ll find in your grocer’s freezer section.
- 1 pound ground pork or turkey
- 2 cloves garlic, minced or garlic paste
- 2 green onions, thinly sliced
- 1 tablespoon hoisin sauce
- 1 tablespoon freshly grated ginger or ginger paste
- 2 teaspoons sesame oil
- 2 teaspoons Sriracha
- 1/4 teaspoon ground black pepper
- 40 2-inch round won ton wrappers
- 2 tablespoons vegetable oil
- In a large bowl, combine pork, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
- To assemble the dumplings, place wrappers on a work surface lined with a dry lint free tea towel. I find this help me keep the wontons from sticking to my work space.
- Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. If you’re feeling fancy, try making tiny pleats in the wrapper to make a “fan”. It’s a little extra time, but so eye appealing to dinner guests.
- Heat the vegetable oil in a large skillet over medium heat. Add the pot stickers in a single layer and cook until golden, about 2-3 minutes per side. If you prefer to steam them, add 2 tablespoons of water to the pan and cook through about 2-3 minutes. When the water evaporates, the wonton skins will crisp up.
- Serve immediately.
When you’re ready to eat the frozen ones, just toss them into the skillet without thawing, but remember that the cooking time will be longer than usual by two or three minutes.Also Note* because I try to limit my MSG, I use a soy sauce equivalent that is MSG free. You may, of course, use soy sauce, if you prefer.
- Category: dinner
- Method: stove top
- Cuisine: Asian
Keywords: how to, homemade, gyoza, potstickers, pork, Asian, dumplings