Gyoza (Japanese Potstickers)
Before cooking
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Steps as written in the recipe card.
22 steps7 min
Ingredient prep checklist
- Ginger: 1 tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob))
- Sake: 2 tsp sake ((to remove the pork‘s gamey taste; optional))
Gather all the ingredients.
References
Full ingredient reference
- ½ lb ground pork
- ¾ lb green cabbage ((¼ large head))
- 2 shiitake mushrooms
- 2 green onions/scallions
- 1 tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob))
- 2 cloves garlic
- 2 tsp sake ((to remove the pork‘s gamey taste; optional))
- 2 tsp toasted sesame oil
- 2 tsp soy sauce
- ⅛ tsp freshly ground black pepper
- 1 tsp Diamond Crystal kosher salt ((for the cabbage))
- 1 package gyoza wrappers
- water ((to seal the wrappers))
- 1 Tbsp neutral oil
- 1 tsp toasted sesame oil
- 4 Tbsp water
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar (unseasoned)
- ⅛ tsp la-yu (Japanese chili oil)