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Japanese Pan-Fried Dumplings

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PREP TIME
40 min
COOKING TIME
15 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner Japanese
Japanese Pan-Fried Dumplings
Ingredients
  • 1/2 pound ground pork
  • 1/2 head napa cabbage, shredded
  • 3 green onions, thinly sliced
  • 1 large egg
  • 1 (2 inch) piece fresh ginger, grated
  • 1 small clove garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon Sriracha sauce, or more to taste
  • 1/4 teaspoon sesame oil
  • 30 gyoza wrappers, or as needed
  • 1 tablespoon vegetable oil, or as needed
  • 1 cup water, divided
  • 2 tablespoons soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 1 1/2 teaspoons sesame oil
  • 1 dash Sriracha sauce, or to taste
Instructions
1
Prepare the potstickers by mixing together ground pork, chopped napa cabbage, green onions, egg, ginger, garlic, soy sauce, Sriracha, and sesame oil in a bowl.
2
Next, lay out gyoza wrappers on a flat surface. Place one small spoonful of the pork mixture in the center of each wrapper.
3
To seal the wrappers, moisten the edges with your finger or a brush and then fold up the sides to form a semicircle, finally pinching the edges shut.
4
Heat oil in a large skillet over medium-high heat. Add 12 to 15 gyoza to the skillet and cook until they are golden brown on the bottom, about 2 minutes.
5
Pour in half a cup of water and cover the skillet; cook until the water is absorbed, 5 to 7 minutes. Transfer the cooked gyoza to a plate and repeat with the remaining wrappers.
6
Prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, and Sriracha in a bowl. Serve the dipping sauce alongside the cooked gyoza