5 Ways To Make Japanese Gyoza Crispy Potstickers 2024

How to Make Japanese Gyoza Crispy Potstickers Recipe

Discover the secrets to creating authentic Japanese gyoza with this step-by-step tutorial. Learn how to make crispy and delicious potstickers with a simple dipping sauce.

Learn how to make Japanese gyoza (potstickers) with a crispy and less doughy twist.
Step-by-step instructions for preparing and cooking gyoza.
A simple dipping sauce recipe to complement your gyoza.

In this tutorial, Nami from Just One Cookbook guides you through the process of making Japanese gyoza, also known as potstickers. While gyoza has its origins in China, the Japanese version offers a unique twist with thinner wrappers, resulting in a crispy and less doughy texture. This recipe will teach you how to prepare and cook these delectable morsels, complete with a homemade dipping sauce. So, let's dive in and master the art of crafting Japanese gyoza.

Start by finely chopping 2-3 cabbage leaves, 2 stalks of green onions, and 2 shiitake mushrooms. Mince one clove of garlic.
In a large bowl, combine 3/4 lb of ground pork with the chopped cabbage, green onion, and mushrooms. Add 1 inch of grated ginger, 1 tsp of sesame oil, 1 tsp of soy sauce, 1 tsp of sake, and 1/4 tsp of kosher salt and freshly ground black pepper. Mix these ingredients thoroughly, kneading the mixture until it becomes pale in color and sticky.
Take a package of gyoza wrappers and place one wrapper in your non-dominant hand. Add a small amount of the prepared filling to the center of the wrapper.
Wet the outer 1/4 inch of the wrapper with your finger, making it moist all around. Fold the wrapper in half over the filling and create 3-4 pleats, pinching it in the center with your fingers. Press the pleats to shape the gyoza.
Cover the gyoza with plastic wrap and "flash freeze" them in the freezer until they become solid. You can store them in the freezer for up to 1 month, making it convenient for later use.
Heat 1 tablespoon of oil in a large non-stick frying pan over medium heat. Once the pan is hot, place the gyoza in a single layer, flat side down in a circular shape. Cook until the bottom of the gyoza turns golden brown, which should take about 3 minutes.
Add 1/4 cup of water to the pan and immediately cover it with a lid. Steam the gyoza for approximately 3 minutes or until most of the water evaporates. Remove the lid to allow any remaining water to evaporate.
Drizzle 1 tsp of sesame oil around the frying pan and cook the gyoza uncovered until they are nice and crispy on the bottom.
Transfer the cooked gyoza to a plate and serve them with a simple dipping sauce. For the dipping sauce, combine 1 Tbsp of soy sauce, 1 Tbsp of rice vinegar, and 1/8 tsp of la-yu.

Enjoy your homemade gyoza, or as they say in Japanese, "itadaki masu!" Nami's gyoza recipe is a delight for the taste buds and makes for a perfect appetizer or snack. If you love this recipe, don't forget to hit the like button, subscribe, and share your creations with Nami through her social links with #JustOneCookbook.

Master the art of making crispy and flavorful Japanese gyoza with this easy-to-follow recipe. Say goodbye to the takeout version and impress your friends and family with your culinary skills. See you next time, "mata ne!"

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