How to make Gyoza (Japanese Potstickers recipe) with Leeks - I Bake - I Cook - I Gobble (2024)

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April showers bring May flowers…and spring brings #leeksonfleek. Yep, it’s another round of seasonal challenges from my favorite Instagrammers and I’m contributing this recipe for Gyoza (Japanese Potstickers).

Back when I was in Manila, about 75% of the time that I ate at Japanese restaurants, I would order a plate of gyoza with my meal. It was familiar (a crescent shapedsiomai!) and “safe to eat” option.

What is gyoza?

How to make Gyoza (Japanese Potstickers recipe) with Leeks - I Bake - I Cook - I Gobble (1)

Gyoza are pan fried Japanese dumplings that make for a delicious appetizer or a quick meal. These are filled with ground meat (usually pork) and minced vegetables and wrapped in a thin wheat wrapper.

Gyoza was originally a Chinese dish called ‘jiǎo zi’ but has been widely embraced by the Japanese that it has become a popular side dish inizakayas, ramen stands, and supermarkets. Interestingly, gyoza is similar to the Korean mandu, as well.

Potstickers?

There are4 types of gyozadepending on the method of cooking. I’m sharing a recipe foryaki gyoza(pan fried gyoza) today.

Yaki gyoza is cooked in 3 easy steps: fry-steam-fry. Heat a little bit of oil in a frying pan and fry the gyoza until the bottoms turn golden brown. The 2nd step involves adding just enough to steam cook the top portion of the gyoza. It is then left to fry in the remaining oil after the water evaporates.

This recipe

How to make Gyoza (Japanese Potstickers recipe) with Leeks - I Bake - I Cook - I Gobble (2)

Most gyoza recipes use chives or scallions but for this challenge, I decided to use Japanese leeks instead (negi). I used both the white and green portions of the leeks.

Since I hurt my arm, I actually used a food processor to finely mince the cabbages, garlic, ginger, and leeks. I roughly chopped them up and tossed them into the food processor to finish up.

I bought some wrappers too, but if you want to try making your own gyoza wrappers, here is agood recipefor it.

To prevent the finished gyoza from sticking to the surface, sprinkle some flour over a plate or a baking sheet.

Gyoza making tips!

I’m quite happy with how the crimps came out – I worked real slow because of my arm. Here are some tips to have an easier time sealing the gyoza filling:

  • Work with less filling for each dumpling.– The wrappers are small, and too much filling means a harder time to stick the edges together. The wrapper that I bought recommended a teaspoonful of filling.
  • Generously wet the edges of the wrapper with water.
  • Do a simple pleat, or just stick the edges together. You can also buy the dumpling sealer from Daiso.– Don’t be so hung up with the pleats; it’s the taste that counts. ?

Want to cook gyoza for later? Stick the sheet of dumplings in the freezer, uncovered. Transfer them to a ziploc bag after an hour or so, when they’re completely frozen. To cook the frozen gyoza, follow the steps but add more water during steaming.

They are best eaten as soon as they’re cooked though. Serve them with some soy sauce and rice vinegar. Itadakimasu!

How to make Gyoza (Japanese Potstickers recipe) with Leeks - I Bake - I Cook - I Gobble (3)

gyoza (japanese potstickers)

You can prepare delicious and healthy Gyozas at home by following this recipe. This article will help you learn how to wrap and fill the Gyozas. You can also prepare gyoza by freezing them. It is important to make sure that you have all the ingredients ready, since this will make the whole process easier. To make your Gyozas even better, try these easy tips:

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine Japanese

Servings 24 yield

Calories 165 kcal

Ingredients

  • 125 grams ground pork
  • 75 grams cabbage very finely chopped
  • 1/2 tsp salt
  • 1 tsp minced garlic
  • 50 grams leek finely chopped
  • 1 tsp minced ginger
  • 1/8 tsp pepper
  • 1 tsp sesame oil
  • 2 tsps soy sauce
  • 2 tbsps flour
  • 24 pieces gyoza wrapper
  • 2 tbsps oil
  • 1/4 cup water

For the dipping sauce:

  • 2 tbsps rice vinegar
  • 2 tbsps soy sauce
  • 1 tsp chili oil optional

Instructions

  • In a small bowl, combine the cabbage and salt. Set aside for a few minutes. After some time, drain the excess water from the cabbage.

  • Add the pork, garlic, leek, ginger, pepper, sesame oil, and soy sauce to the cabbage. Mix thoroughly.

  • Sprinkle the flour on top of a flat surface.

  • Wet the edges of the wrapper with water. Take a little more than 1 tsp of the mixture and put it in the center of a gyoza wrapper.

  • Seal the mixture by crimping the sides of the gyoza wrapper. Set aside on the floured surface while making the rest of the gyoza.

  • Heat the oil in a frying pan over medium heat. Arrange the gyoza on the pan, about 12 of them. Slightly overlap each gyoza.

  • Fry for 2-3 minutes over medium heat, or until the bottom of the gyoza is golden brown.

  • Add the 1/3 cup of water and cover the frying pan. Cook until the water evaporates and the gyoza top turns translucent.

Video

Notes

If you want to adjust the taste of the filling, take a small portion of the filling and microwave/fry it to taste.
You can also add chives or scallions to the leeks.

Keyword gyoza

Gyoza Recipe – How to Make and Fill Gyoza

How to make Gyoza (Japanese Potstickers recipe) with Leeks - I Bake - I Cook - I Gobble (4)

Gyoza wrappers

Gyoza is a type of stuffed dumpling that can be steamed, boiled, or pan-fried. Gyoza wrappers are made from a simple dough of flour and water, with a pinch of salt. Depending on your preference, you can use different flours. You can either roll the dough out by hand, or use a small dumpling press. Once made, you can add any filling of your choice.

Start by moistening the dumpling wrapper with water. Next, fill it with a teaspoon of the filling. Fold the edges over the filling, pinching together with a fork to seal and press it together. If you want, you can pleat the wrapper from the center or the edge. When finished, seal it with a piece of plastic wrap and serve. Gyoza can be served immediately, or left overnight.

Gyoza filling

How to make Gyoza (Japanese Potstickers recipe) with Leeks - I Bake - I Cook - I Gobble (5)

To make the perfect Gyoza filling, start with a high-quality pork mince. Ground turkey, chicken, or minced fresh shrimp can also be used. Make sure to chop the meat very finely, so it cooks faster in the gyoza. Then, add the vegetables, and stir gently until the filling is evenly distributed. Repeat this process until the desired filling is reached. Then, fill the gyoza and enjoy!

To prepare the dumpling skins, take a few minutes to soak them in warm water. Once they have soaked for at least a few hours, remove them from the refrigerator to allow the filling to cool. You can freeze the dumplings in aluminium foil for up to two weeks. This will prevent them from sticking and losing flavour. You can also wrap the dumplings in aluminium foil and wrap them up in an airtight container.

Gyoza lattice

How to make Gyoza (Japanese Potstickers recipe) with Leeks - I Bake - I Cook - I Gobble (6)

This easy gyoza lattice recipe can be adapted to work with store-bought gyoza or homemade gyoza. Heat one Tbsp neutral-flavored oil over medium-high heat. Once hot, remove from the heat and cool with a damp cloth. Whisk the flour mixture one more time. Pour the batter into the pan and cook on medium-low heat. The gyoza should be ready when the lattice reaches the desired level of doneness.

Using a cast-iron skillet allows the oil to spread evenly over the gyoza, and it also transfers the heat evenly. When preparing gyoza, make sure there is some gap between each dumpling. You can also use a potato starch-water mixture to make a crispy lattice. Once gyoza are ready, remove them from the skillet and allow them to cool completely.

Freezing gyoza

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To freeze gyoza, you must first prepare them. You can freeze them before cooking them, but this will lose the crispy bottoms and the quality of gyoza. To freeze gyoza, you should steam them and then place them on a non-stick baking sheet. Do not overlap them. Keep the sheet flat until frozen. If you’re freezing gyoza for longer than one day, freeze them in individual portions.

Make the dipping sauce first. You can prepare the dipping sauce ahead of time, and then store it separately in the freezer. You should also check the ingredients to see if they freeze well. Gyoza is a delicate food, and they fall apart or change texture easily. Using a freezer bag to store them makes the process a bit easier. If you’re going to freeze them, ensure that they’re freezer-safe, and then freeze the rest of the mixture.

How to make Gyoza (Japanese Potstickers recipe) with Leeks - I Bake - I Cook - I Gobble (2024)

FAQs

How to make gyoza in the oven? ›

Preheat oven to 425°F or 220°C. On a lined sheet pan with parchment paper, toss to coat SUMM! Gyoza with olive oil, minced garlic and crushed chili pepper. Roast for approximately 8-10 minutes until gold and crispy.

What is the difference between gyoza and dumplings and potstickers? ›

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

How to cook potstickers in the oven? ›

OVEN "FRIED" Preheat oven to 375°F. Place frozen potstickers in a bowl and lightly toss with oil. Place potstickers on a rimmed baking sheet. Bake 15 to 20 minutes or until potstickers are golden and centers are heated through.

What is Japanese gyoza made of? ›

Traditionally in Japan Gyoza are filled with a mix of finely minced pork, mushrooms and cabbage, which creates a delicious mix of flavours and textures. However, the possibilities are endless when it comes to creating your own Gyoza.

Can you bake dumplings instead of frying? ›

Arrange your frozen potstickers on a baking sheet in a single layer, spaced ½ inch apart, and if desired, brush or spray with vegetable oil. Bake your potstickers in the oven for 10 to 18 minutes, rotating the sheet halfway through, until the dumplings are cooked to your liking (we prefer ours golden brown).

Are gyoza better steamed or fried? ›

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

What are the three types of gyoza? ›

There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza.

Are gyoza Japanese or Chinese? ›

Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.

What is the Chinese version of gyoza? ›

Jiaozi. One of the most ubiquitous types of Chinese dumplings, jiaozi (饺子) are usually steamed or boiled and have been enjoyed across China for millennia. They often have a mixture of minced pork, shrimp, vegetables, mushrooms, and aromatics, along with a paper-thin dumpling wrapper.

How do you know when potstickers are done? ›

You know the dumplings are done by watching the pancake's color and edges: when the pancake turns brown and delicious and edges curl up, the whole thing is done. And by sliding a thin spatula under the pancake and flipping it out onto a plate all at once, removing the pot-unstuck-potstickers from the pan is a snap.

Can I use wonton wrappers to make potstickers? ›

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water.

What is the difference between potstickers and gyoza? ›

Japanese gyoza do have some general, subtle differences from potstickers. They are usually made from pre-fabricated wrappers that are thinner, smaller, and more delicate, and the filling is more finely textured. Gyoza are usually smaller than a potsticker, about one to two bites.

What is gyoza dough made of? ›

What Are Gyoza Wrappers? Gyoza wrappers are a thin and round flour pastry that wraps around the filling of gyoza or Japanese potstickers. The dough is made of wheat flour, water, and a pinch of salt.

Can I use wonton wrappers for gyoza? ›

Add cabbage, onion, carrot, and garlic; cook and stir until cabbage is limp, 3 to 4 minutes. Add ground pork and egg; cook and stir until pork is browned and crumbly, 5 to 7 minutes. Make the gyoza: Place about 1 tablespoon pork mixture into the center of a wonton wrapper.

What is the best way to cook frozen gyoza? ›

The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.

Can you crisp dumplings in the oven? ›

The baking process gives the dumplings a wonderfully crispy texture on the outside while keeping the inside moist and full of flavor. This method also allows the natural flavors of the filling to shine, making each bite a delightful experience.

Can you steam dumplings in the oven? ›

Make 6-7 crimps on one half of the dumpling, dampen the opposite side of the dumpling skin with a little water and join the two sides together pressing firmly to create a tight seal. Place the dumplings on a perforated tray lined with baking paper and into a preheated oven steam setting 100˚C for 6-9 minutes.

How do you make gyoza without a steamer? ›

Cook the dumplings in your microwave for 2 ½ minutes.

Set the bowl in your microwave and let it run for the full time. Most of the water will evaporate and the trapped steam will cook your dumplings through. Frozen dumplings may need to steam for an extra minute to cook all the way through.

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