How To Make Gyoza (Japanese Potstickers) (Recipe) 餃子の作り方 (レシピ)
Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party.
RECIPE ▶
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Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins (inc. marinating time)
Serves: 52 pieces
Ingredients:
1 pkg gyoza wrappers (1 pkg = 52 sheets) (See Notes for homemade recipe)
1 Tbsp neutral flavor oil (vegetable, canola, etc) (for frying each batch of gyoza)
¼ cup water (for frying each batch of gyoza)
1 tsp sesame oil (for frying each batch of gyoza)
Filling:
¾ lb ground pork (¾ lb = 340 g)
2-3 leaves cabbage (2-3 leaves = 140 g or 5 oz)
2 green onion/scallion (2 green onion = 15 g or 0.5 oz)
2 shiitake mushrooms
1 clove garlic (minced)
1 inch ginger (1 = 2.5 cm) (fresh, grated)
Seasonings:
1 tsp sake
1 tsp sesame oil
1 tsp soy sauce
¼ tsp Kosher salt
Freshly ground black pepper
Dipping Sauce:
1 Tbsp rice vinegar
1 Tbsp soy sauce
⅛ tsp la-yu (Japanese chili oil) (optional)
Instructions with step-by-step pics ▶
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Chapters:
0:00 - Intro
0:40 - Prepare the veggies; chop the cabbage
1:06 - Chop the green onion
1:22 - Prep and chop Shiitake Mushrooms
1:40 - Mince Garlic
2:04 - Combine with Ground Pork
2:17 - Additional seasonings
2:38 - Mix and knead the mixture
2:56 - Gyoza wrapping techniques
3:43 - Freeze to enjoy later
4:01 - How to reheat on a frying pan
4:56 - Gyoza dipping sauce
5:03 - Finished dish and full ingredients list
5:26 - Outro
#gyoza #japanesefood #potstickers
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Let's cook EASY + AUTHENTIC Japanese recipes at home!
Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.
I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!
Perfect Pork Potstickers with Juicy Filling! (鍋貼, Pan-Fried Pork Dumplings)
Here's a comprehensive tutorial on how to make the tastiest, juiciest pork and cabbage potstickers (鍋貼/锅贴). I walk you through how make the filling, pleat the dumplings two ways, cook the dumplings, and how to freeze dumplings. Pan-fried dumplings are also called 煎餃/煎饺 in Chinese.
FULL RECIPE:
Vegetable Potstickers:
Tofu & Kimchi Dumplings:
Soy & Vinegar Dumpling Dipping Sauce:
I generally try to eat the dipping sauce within 1 week. You can use it for stir frying if you're looking to use up the dipping sauce.
INGREDIENTS
Potstickers
1 tablespoon peanut or canola oil
1 1/2 cups finely chopped green cabbage
2 to 3 tablespoons minced ginger
2 tablespoons minced garlic
1/4 cup chopped scallions
1 teaspoon kosher salt, divided (in the video, I only got shots of me adding salt to the vegetables, but I usually add a bit to salt the vegetables and the rest for the filling)
1 pound 80% to 85% lean ground pork
2 teaspoons tapioca starch
3 tablespoons water
2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon sugar
35 to 40 round dumpling wrappers (at least 3.25 to 3.5 inches wide)
Cooking Potstickers
2 tablespoons canola, or vegetable oil, any neutral oil works
1/4 cup water
Dipping Sauce
1/4 cup soy sauce
1/4 cup Zhenjiang vinegar (or Chinkiang vinegar)
1 teaspoon sesame oil
1 teaspoon grated garlic
1/2 teaspoon grated ginger
1 stalk of scallions, thinly sliced
TOOLS USED (Amazon Affiliate Links)
Lodge Cast Iron Skillet:
Food Processor:
Tongs:
TIMESTAMPS:
00:00 Intro
00:33 Selecting ground pork
01:15 Preparing filling
03:11 Pleating dumplings
04:47 Cooking dumplings
05:24 Dipping sauce
05:39 Tasting
06:08 Freezer directions
07:22 Substitutions (including vegan options)
07:51 Chinese pronunciation of potstickers
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SECRET FAMILY RECIPE: CRISPY Taiwanese Potstickers
Lunar New Year is my favorite time of the year when I spend time with my family and eat yummy food! Growing up, I would always watch my mom and my grandma prepare a HUGE feast in the kitchen every Lunar New Year, and my favorite dish is my family’s secret recipe for the BEST Crispy Taiwanese Potstickers. The wrapper is made from scratch, while the filling is always super juicy and flavourful. I know many of us can’t spend Lunar New Year with our loved ones this year, so I am excited to have my mom here to share her secret recipe and family traditions with you so we can all feel a little closer to home.
#SHORTS
FULL RECIPE:
【Meal prep for the week】wrapping 500 dumplings, wontons & potstickers, easy brunch | Tiffycooks Vlog
Hi, I'm Tiffy :)
Welcome to my weekly vlog, where we cook together, eat together, and have fun together :) I share what I eat in a day, along with easy Asian recipes you can make at home!
I went to Portland with my family for a few days, so I thought I’d prep some dumplings and wontons for my husband while I am away so he has something quick and easy to eat!
One of my favorite things to do on Sundays is meal prepping! This week I will be preparing dumplings, wontons, and potstickers. ???? I wrapped around 500 in total, so I thought I’d share this process with you; so, let’s wrap dumplings together.
We got chives and pork dumplings, pork and cabbage potstickers, and shrimp and pork wontons.
If you don’t consume pork, swap for chicken instead :) I also have a vegetarian dumpling recipe below too!
These may seem intimidating initially but don’t worry, and I’ve got tons of secret tips and tricks that will make this process fun and easy!
I also did a detailed blog post below on exact measurements. The only thing not featured is the wrappers which will be in my cookbook coming out next year.
Let me know if you want to see more Meal-Prep Sunday videos; see you next week! ????
FEATURED RECIPES:
—
3 Best Dumpling Recipes (Chicken, Vegetarian, Pork) -
Shrimp Dumplings (3 ways to enjoy!) -
Hot & Sour Dumplings -
—
3 WAYS TO ENJOY WONTONS -
Shrimp Wontons (Two Different Methods!) -
POTSTICKER (I swapped the chicken with pork) -
Links ????
Food Blog
Instagram
TikTok
Music from Epidemic Sound! You can sign up to access the music here:
1 Dollar Dumplings (3 Ways)
These are the greatest and cheapest homemade dumplings you'll likely ever have.
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Full Recipe:
Ingredients Needed:
Dumpling Dough:
- 1 package CIRCULAR gyoza wrappers
OR
- 1.5 cups (225g) all purpose flour
- .5 cup (75g) bread flour
- 2/3 cup (147g) water, boiling
- 1/2 teaspoon (2g) kosher salt (for dissolving in water)
- corn starch for rolling
Filling and Assembly:
- 1 lb (450g) ground pork
- 3 cabbage leaves, finely chopped
- 3 green oinons, very thinly sliced
- 3 cloves garlic, finly chopped
- 1 inch knob ginger, grated
- 1 tablespooon (14g) soy sauce
- 1 teaspoon (4g) sesame oil *optional*
- 1/4 teaspoon (2g) of fine sea salt
- 1/2 teaspoon (3g) sugar
Dipping Sauce:
- 1/4 cup (60ml) white distilled vinegar
- 1/4 cup (60ml) soy sauce
- 1 teaspoon sesame or chili oil *optional
Skirt Method:
- 1/2 cup (118g) water
- 2 tablespoons (19g) all purpose flour
???? Dad's MOUTHWATERING Potstickers (鍋貼)!
Watch Daddy Lau teach us how to make Potstickers. I can personally vouch that my dad's recipe is absolutely delicious!
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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
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???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
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???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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???? LINKS MENTIONED ????
How to Make Pierogi (The Polish Chef) --
Making Norwegian Potato Klub -- Jena Vander Broek --
Best Katayef Assafiri with Kashta Recipe (Suha's Dishes) --
How to Make Armenian Manti (Հայկական Մանթի) | Manti Recipe (Eats With Gasia) --
Pantrucas o Pancutras (Alvaro Barrientos Montero) --
Nepali chicken MOMO / Dumplings | How to make MOMO | Taste of Nepal | Nepali Food Recipe (Yummy Food World) --
(Sanshu came to Pan Dao) --
Juicy, Meaty Pan Fried Dumpling from Shanghai (Goldthread) --
做锅贴有人用面水(家常菜日记) --
BETTER THAN TAKEOUT - Pan Fried Potstickers Recipe (Souped Up Recipes) --
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⏲ CHAPTERS ⏲
00:00 - Start
00:16 - Cut chicken
00:44 - Is it the same method with pork?
01:14 - Create marinade
01:52 - Mix marinade with chicken
02:11 - Chop vegetables
02:33 - What are good vegetarian fillings?
03:02 - How do you keep the filling juicy?
03:22 - Blanch vegetables
03:37 - Cut ginger
04:17 - Mix filling together
04:36 - Background of potstickers and dumplings
05:16 - Wrap potstickers
05:53 - What brand of wrappers do you use?
06:45 - Mommy Lau wraps dumplings
08:42 - Freezing & thawing dumplings
10:02 - Cook potstickers
10:20 - How to cook potstickers faster
10:40 - What if you add too much water?
11:27 - How do you know when they’re done?
11:42 - Finish & plate!
11:55 - Create dipping sauce
12:23 - Meal time!
12:33 - Did parents eat potstickers in China?
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -