Delicious and easy to prepare: Potstickers (Gyoza) filled with pork and napa cabbage. So good!
For the potstickers:
4.3 oz. (120g) napa cabbage, finely chopped
1 medium onion, finely chopped
1 spring onion, finely chopped
2–3 garlic cloves, finely chopped
1 piece of ginger (about 1.5 inches/4cm), diced finely
8.8 oz. (250g) ground pork
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
some sriracha sauce (optional)
25 gyoza wrappers (frozen and thawed)
2–3 tbsp. sesame oil for frying
For the dipping sauce:
1/2 cup (120ml) soy sauce
3 tbsp. orange juice
2 tbsp. lime juice
1 tsp. sesame oil
some chopped spring onions
some sesame seeds
some fresh red chili in rings (if you like it hot)
1. Let the frozen gyoza wrappers thaw completely (e.g. in the fridge). Make sure there is no ice on the dough sheets – if it melts, it will soften the dough sheets. Cover the thawed dough sheets with a damp cloth/kitchen paper to prevent them from drying out.
2. Wash, dry, and chop the napa cabbage finely. Peel and chop the onion, spring onion, and garlic finely. Peel the ginger and dice finely. Add everything together with the ground pork, soy sauce, rice wine vinegar, and sriracha sauce (optional) to a bowl and mix until well combined. Cover and set aside for about 30 minutes.
3. While the filling is resting, prepare the dipping sauce. Add the soy sauce, orange juice, lime juice, sesame oil, spring onions, and sesame seeds to a small bowl and mix to combine. Add some fresh red chili rings if you like the sauce hot. Set aside.
4. To assemble the dumplings place one dough sheet in your hand, place about 1 tablespoon of the filling in the center, brush the edges with a little bit of water, and fold the dough sheet over the filling. To close the dumpling start in one corner and crimp the edge several times to seal the edges. Repeat with the remaining filling and dough sheets until all of it is used. Cover the finished dumplings with a damp cloth/kitchen paper to keep them from drying out until you’re done with everything.
5. Add the sesame oil to a large non-stick pan (with a lid) over medium-high heat. Place several dumplings in the pan and fry until the bottoms of the potstickers are golden brown and crunchy – keep moving them so they won’t stick to the pan. Once the potstickers got enough color add some water – about 2-3 tbsp. depending on the size of your pan – and place a lid on the pan immediately. The created steam will cook the filling – takes about 5-6 minutes. If the water evaporates completely during the cooking time, add a bit more. Remove the lid, if there is still some water left, continue cooking until it is gone – gently move the potstickers so they don’t stick to the pan. Take the dumplings out, place them on a piece of kitchen paper, and repeat with the remaining dumplings. Serve the finished potstickers hot with the dipping sauce.
Unused dumplings can also be frozen on a tray and then fried and steamed some other day directly from the freezer – the cooking time will be about 3-4 minutes longer in that case.
Keywords: gyoza, dumplings, pork, cabbage, lunch, dinner, potstickers