Gyoza (Pot Stickers)

Time to finish: 30 minutes

 

Active time: 30 minutes

 

Servings: 10

 

Ingredients

Filling

  • 2 lbs. ground pork

  • 1/4 cup chopped Chinese chives

  • 1/4 cup chopped scallion

  • 1 cup cabbage, finely chopped

  • 1 cup napa cabbage, finely chopped

  • 1/2 teaspoon sesame oil

  • 2 teaspoons salt

  • 2 tablespoons soy sauce

  • 1 tablespoon sugar

  • 1 tablespoon oyster sauce

  • 1/2 teaspoon ground white pepper

 

Wrapper

  • 1 cup all purpose flour

  • 3/4 cup water

Assemble

  • 1/4 cup potato flour

  • 1 tablespoon canola oil

  • 1 teaspoon sesame oil

Directions

  1. Put the cabbage and napa in a cheese cloth. Twist to squeeze as much water as you can.

  2. Add all remaining filling ingredients. Mix well by hand.

  3. Place all purpose flour on a pastry mat or large cutting board. Create a well in the middle. Add water.

  4. Slowly incorporate the water with the flour and knead the dough for 3-5 minutes.

  5. Using a pasta roller, roll the dough into sheets.

  6. Roll the sheets until smooth. Then thin out the sheet using the thinnest setting of the pasta roller. (For KitchenAid pasta roller, use setting 8)

  7. Using a 3 inch cooker cutter, cut the sheets into circles.

  8. Scoop 1 tablespoon of filling in the center of the wrapper. Fold into half but do not press and seal yet.

  9. Fold the top circle edges to create 4-5 pleats. Seal up both sides and create a crescent. See the video at the end of this web site for how it should be properly fold: 

  10. Place the finished uncooked gyoza on a surface dusted with potato flour. The gyoza can be stored in a refrigerator for up to 4 hours. 

  11. Heat up a large non-stick pan with one tablespoon of oil.

  12. Place gyoza on the pan and set the heat to medium. Add one tablespoon of water. Cover the lid of the pan and let it cook for 5 minutes until the water evaporates. Add more water if needed.

  13. Drizzle sesame oil on gyoza. Plate and serve warm.

Equipment that you may need (Click to buy from Amazon)

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