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.