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This week's recipe is Gyoza which is Japanese for Potstickers. So, let's get started.


½ pound ground pork

½ head napa cabbage, shredded

3 green onions, thinly sliced

1 large egg

1 (2 inch) piece fresh ginger, grated

1 small clove garlic, minced

1 tablespoon soy sauce

1 teaspoon Sriracha sauce, or more to taste

¼ teaspoon sesame oil

30 gyoza wrappers, or as needed

1 tablespoon vegetable oil, or as needed

1 cup water, divided

2 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

1 ½ teaspoons sesame oil

1 dash Sriracha sauce, or to taste


Prepare the potstickers: Combine ground pork, napa cabbage, green onions, egg, ginger, garlic, soy sauce, Sriracha, and sesame oil in a bowl.

Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.

Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.

Make the dipping sauce: Mix soy sauce, rice vinegar, sesame oil, and Sriracha together. Serve dipping side alongside gyoza.

Tried it? We would love to know about it.

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