Potsticker Dumplings (Gyoza)

Potsticker Dumplings (Gyoza)Makes 36

I made these at home for my family for dinner and I made all sorts of fun shapes out of the potstickers! It was fun! 

Fun Fact: Adding a pinch of baking soda to the bok choy during cooking helps to set the vegetable’s bright green color.


-For the filling:

1 cup thinly sliced Chinese or Savoy cabbage

¼ cup chopped garlic chives or 2 scallions, thinly sliced (whole scallion)

1 teaspoon kosher salt

12 ounces lean ground pork

2 teaspoons sugar

2 teaspoons finely minced fresh ginger

2 tablespoons soy sauce

1 tablespoon dark sesame oil

Pinch of freshly ground white or black pepper


-For the vinegared soy sauce:

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon dark sesame oil

1 tablespoon thinly sliced scallion greens


For assembly:

36 round dumpling skins

4 tablespoons peanut or canola oil

Dark sesame oil


1. In a medium bowl, combine the cabbage, scallions and salt. Rub the mixture vigorously together to allow the salt to come in contact with the cabbage. Set aside for 30 minutes to allow to soften. Squeeze vegetables to remove excess water; discard water.

2. In a separate bowl, knead the pork until it becomes very sticky, about 1 minute. Add the sugar, ginger, soy, sesame oil, and pepper and squeezed-dry cabbage and scallions. Mix to combine. Cover with plastic wrap, and set aside in the refrigerator until ready to use.

3. To make the dipping sauce: In a small bowl, combine all the ingredients. Set aside at room temperature until ready to use.

4. To shape the dumplings: Have a bowl of warm water ready on your work surface. Place 1 tablespoon of the filling in the center of a dumpling skin, dip your thumb in the bowl of water, and moisten all the edges of the skin. Fold the skin into a half moon shape, making small pleats along the edges as you seal it. Press one side of the dumpling against the fleshy part of palm (just below the thumb) to make the classic crescent shape. Repeat until all the dumplings are finished, storing the finished dumplings on a baking sheet under a layer of damp paper towels to prevent them from drying out too much.

5. Heat 2 tablespoons of peanut oil in a large non-stick skillet. Add the dumplings to the pan in a circular pattern until the entire surface of the pan is covered with rings of dumplings. Cook until the bottoms dark golden brown, about 2 minutes. Add 1 tablespoons of sesame oil and ½ cup cold water to the pan (stand back and the pan will sputter as the water hits the oil), and immediately cover with a lid. Steam until most of the liquid has evaporated, about 10 minutes. Remove the cover, and check to make sure the dumpling skins are completely translucent (any sign of white means that the skins are not cooked through). Uncovered, continue to cook until all the water is gone. Slide on to a plate and repeat with the remaining dumplings. Serve warm with the dipping sauce.



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