Crisp! Light! Juicy! Supreme Gyoza Pot Stickers

Crisp! Light! Juicy! Supreme Gyoza Pot Stickers

The insides of these pot stickers are soft and won't shrink when fried.

Since they are well seasoned, children can gobble them down without dipping them in vinegar and soy sauce!

Ingredients: Makes about 50

Minced pork
150 g
● Salt
1/2 teaspoon
● Pepper
8 shakes
● Soy sauce
1 tablespoon
● Sake
1/2 tablespoon
● Sugar
1/2 tablespoon
● Chicken soup stock (granules)
1/2 tablespoon
● Water
2 tablespoons
● Sesame oil
1 tablespoon
Canola oil (Or vegetable oil of your choice)
1 tablespoon
● Garlic
1 clove
● Ginger
3 cm worth
6 leaves
Chinese chives
1/2 bunch
Gyoza (jiaozi) pot sticker wrappers (10 cm)
☆ Plain white flour
1 teaspoon
☆ Water
60 ml


1. Finely grate the garlic and ginger, combine with the minced pork and ingredients marked with ●, and blend until the ingredients bind together. Let sit in the refrigerator.
2. Mince the onions and heat in the microwave for 40 seconds, then cool. Mince the cabbage and Chinese chives.
3. Mix the pork with vegetables from Step 2. When evenly blended, wrap in wrappers.
4. Heat a frying pan over strong medium heat, add 3 tablespoons of oil, and arrange the pot stickers in the pan. Do not move the pot stickers until they have browned on the bottom.
5. To make "wings" on the pot stickers, add the ingredients marked with ☆ (flour dissolved in water). To make them without "wings," add boiled water. In both cases, add water up to 1/4 of the height of the pot stickers and cover with a lid.
6. When the wrappers become translucent, uncover the pan and cook down the moisture. Add the sesame oil around the sides of the pan, and when they start to sizzle, transfer to a serving plate and serve.

Story Behind this Recipe

Since Chinese cabbage tends make the stickers too moist, I used regular cabbage and onion instead.

Precooking the onions brings out the sweetness and puts it on par with Chinese cabbage.

A scant amount of meat helps keep the insides from shrinking.