Gyoza (Japanese pot stickers)

December 25, 2021 • 0 comments

Gyoza (Japanese pot stickers)
Succulent pork dumplings wrapped in paper-thin wonton wrappers are first fried in duck fat, then steamed in broth, and finally bathed in a salty-tangy dipping sauce flavored with ginger root and winter herbs.
  • Prep Time:
  • Cook Time:
  • Servings: 4



George's Gyoza Recipe

To make the dumpling wrapper dough, sift together in a medium mixing bowl:

2 cups all purpose flour

a fat pinch of salt

Add and stir together:

2/3 cup boiling spring water

Mix together into a doughy mass and knead for a few minutes. Place under an inverted mixing bowl on the counter to rest.

For the seasoning, combine:

Two tablespoons chopped garden herbs

Two tablespoons chopped garlic

Two tablespoons chopped chives or green onions

Two teaspoons chopped ginger root


For the filling, mix together:

One pound Sea Breeze Farm breakfast sausage (or ground pork)

One half of the above herb seasoning mix

A splash of vinegar

A splash of soy sauce

For the dipping sauce, mix together in a small bowl:

1/4 cup soy sauce

1/4 cup wine or rice vinegar

A drizzle of olive or sesame oil

The other half of the herb seasoning mix from above

To form the dumplings:

Cut the wonton dough into quarters. Roll out each quarter as thinly as possible, ideally until it is translucent. (This is best achieved with a hand-cranked pasta roller.)

Using a 4" round cookie-cutter, cut the dough into circles. Place a grape-sized lump of pork filling in the center of the wrapper. Fold the circle over to seal into a half-moon shape. Stand the dumpling on end and pinch the sealed edge into pleated folds. Continue with the remaining dough and filling until all dumplings are formed. Rest them on a platter or tray lightly dusted with flour.

To cook the Gyoza:

Heat 2-3 tablespoons of duck fat or cooking oil in a cast iron skillet. Place the dumplings flat-side down in the hot oil. Fry until nicely browned on the bottom, about five minutes. Carefully add a half cup of broth or water to the hot pan. Bring the liquid to a steady simmer and cover with a lid. Allow the dumplings to steam in this fashion for about six minutes. Remove the dumplings to a warm bowl or platter and pour the pan juices over them. Continue in batches until all dumplings are cooked.

Serve the gyoza on a bed of hearty salad greens or shredded cabbage. Pour some of the accumulated pan juices over them. Provide the dipping sauce in a separate bowl.

Forming the Dumplings

Raw Dumplings

Frying the Dumplings

Finished Gyoza!

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