How To Make Gyoza (Japanese Potstickers) (Recipe)  餃子の作り方 (レシピ)

konnichiwa, it's Nami from just one cookbook in this video tutorial I'll show
you how to make gyoza or japanese pot stickers this dish originated from china
but we also love it in japan the japanese version is smaller
and gyoza wrappers are much thinner so it's more crispy and less doughy I make different versions at home
and today I'll share my basic version with you before we start, if you are new to my channel
click the button below to subscribe so you don't miss any of my new videos all right, let's get started remove the core of 2~3 cabbage leaves and cut into very small pieces cut 2 stalks green onions into small pieces cut 2 shiitake mushrooms into small pieces mince 1 clove garlic combine 3/4 lb ground pork, cabbage, green onion, and shiitake mushrooms in a large bowl add 1 inch grated ginger add 1 tsp sesame oil and 1 tsp soy sauce 1 tsp sake, ¼ tsp kosher and freshly ground black pepper mix well knead the mixture with hand until it becomes pale in color and sticky prepare 1 package gyoza wrapper place a wrapper in the palm of your non-dominant hand, place small amount of filling in the center of the wrapper wet around the outer ¼” of the wrapper with your finger until it’s wet all around fold the wrapper in half over the filling and make 3-4 pleats and pinch it in the center with your fingers press the pleats and shape the gyoza cover the gyoza with plastic wrap and “flash freeze” them in the freezer until solid you can freeze gyoza to enjoy at a later time store in freezer up to 1 month heat 1 Tbsp oil in a large non-stick frying pan over medium heat when the pan is hot, place the gyoza in a single layer, flat side down in a circular shape cook until the bottom of the gyoza turns golden brown, about 3 minutes add ¼ cup of water to the pan and immediately cover with a lid steam the gyoza for about 3 minutes or until most of the water evaporates remove the lid to evaporate any remaining water add 1 tsp sesame oil around the frying pan cook uncovered until the gyoza is nice and crisp on the bottom transfer to a plate and serve with dipping sauce for the dipping sauce, combine
1 Tbsp soy sauce, 1 Tbsp rice vinegar and 1/8 tsp la-yu enjoy! itadaki masu! I hope you enjoy my gyoza recipe
and try it out for yourself hit the like button and be sure to subscribe
and click thumbs up if you enjoy this video If you make any of my recipes, take a picture and share it
with me on my social links with #JustOneCookbook thanks for watching and see you next time mata ne!

As found on YouTube

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.


Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins (inc. marinating time)
Serves: 52 pieces


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)


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)


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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