Jiaozi or Gyoza or Potsticker - Whatever you want to call them, consists of a mixture of ground meat and/or vegetable filling wrapped with a thin piece of dough, which is then sealed by pressing the edges together or by crimping. You can either boil, steam or pan fry them. The recipe below is your basic recipe, feel free to adjust the seasoning as you please.
Other filling ideas:
• Ground Pork, Ground Chicken and Shitake Mushrooms
• Chicken and Cabbage
• Nutella and Bananas (Would definitely use the frying method for this one)
• Pork and Chinese Chives
• Shrimp , Cabbage and bamboo shoots
• Water chestnuts, Scallions, Shitake Mushrooms, Cabbage
I like to make a huge batch and freeze them.
- 1 pound regular ground pork
- 1 pound Green cabbage, finely chopped ( I used napa cabbage, but if that isn't available, your standard green cabbage is fine)
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon Mirin
- 2 packages round dumpling skins, approximately 60 pieces.
- Blend together pork, cabbage, garlic, ginger, soy sauce and sugar. If you want to make sure it taste good, fry up a little piece of meat and adjust seasoning as necessary.
- Wrap up the dumplings. It is hard to explain how to wrap them, so check online for videos on how to wrap them - there are lots of methods! Place the dumplings on a tray. I find Gyoza is easier to cook when they are from frozen so I always freeze them first.
- TO COOK: Heat oil in a non-stick pan (medium heat) and place gyoza flat side down to brown slightly.
- Add hot water to almost cover the dumplings, cover and cook until water evaporates.
- Remove the lid. I sometimes flipped them so that another part of the gyoza is crispy too. Cooking time will be around 7 minutes. Once the water is nearly evaporated, allow the gyoza to fry in the remaining oil for a minute.