I learned this gyoza recipe while living in Japan. These pot stickers can be served hot or cold, with or without the dipping sauce.
Ingredients
- 1 tablespoon sesame oil
- 2 cups chopped cabbage
- ¼ cup chopped onion
- ¼ cup chopped carrot
- 1 clove garlic, chopped
- ½ pound ground pork
- 1 large egg
- 1 (10 ounce) package wonton wrappers
- 1 tablespoon vegetable oil
- ¼ cup water
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
Instruction
- Heat sesame oil in a large skillet over medium-high heat. 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. Fold wrapper in half over filling, then seal the edges with moistened fingers. Repeat to make remaining gyoza.
- Heat vegetable oil in a large skillet over medium-high heat. Cook gyoza in the hot skillet until lightly browned, about 1 minute per side. Add water to the skillet, reduce the heat, cover, and steam gyoza until water is gone. Remove from the heat.
- Mix soy sauce and rice vinegar together in a small bowl. Serve as a dipping sauce with gyoza.
