Plate of gyoza potsticker with bowl of soy sauce and chopsticks

Gyoza (Japanese Potstickers)

Featured Products: Wing’s Dumpling Wraps, Wing’s Soy Sauce
This recipe yields about 36 dumplings.

Dumplings |

Ingredients

Dumplings

  • 4 cups (350 g) Napa Cabbage, finely shredded
  • ½ tsp (6 g) Salt
  • ½ lb (227 g) Ground Pork
  • ¼ cup (26 g) Green Onions, chopped
  • 2 (10 g) Cloves Garlic, minced
  • 2 tsp (6 g) Ginger, freshly grated
  • 2 tsp (5.4 g) Corn Starch
  • 1 tbsp (15 ml) Wing’s Soy Sauce
  • 1 tsp (5 ml) Sesame Oil
  • 1 package (400 g) Wing’s Dumpling Wraps
  • ¼ cup (60 ml) Water for sealing the wraps

Cooking

  • ¾ cup (180 ml) Canola Oil
  • 1 cup (240 ml) Chicken Broth

Dipping Sauce

  • ¼ cup (60 ml) Rice Wine Vinegar
  • 1 tbsp (15 ml) Wing’s Soy Sauce
  • 1 tsp (5 ml) Sesame Oil
  • ¼ cup (26 g) Green Onion, chopped
  • 1 tsp (3 g) Ginger, finely grated

Preparation

Dipping Sauce

  1. Combine Wing’s Soy Sauce, rice wine vinegar, sesame oil, green onions, and ginger in a small bowl and set aside.

Filling

  1. In a large colander, toss cabbage and salt.  Set the colander over the large bowl and let drain (about 20 minutes).
  2. Meanwhile, in a medium bowl, combine pork, green onions, garlic, ginger, corn starch, Wing’s Soy Sauce, and sesame oil.
  3. Squeeze excess water from cabbage and add to pork mixture.  Combine well.

Folding Gyoza

  1. Place 1 tablespoon (15 g) of pork mixture in the centre of a Wing’s Dumpling Wrap.  Lightly wet edges and fold in half, making pleats as you seal.  Flatten bottom by gently pressing the dumpling on work surface and set aside. Repeat for remaining dumplings.

Cooking

  1. Heat 3 tablespoons (45 ml) oil in a large frying pan over medium-high heat.  Place 8-10 dumplings in pan and fry until bottoms are golden brown (about 2 minutes).
  2. Add ¼ cup chicken broth (60 ml) and cover with lid.  Steam dumplings for about 4 minutes or until filling is cooked through.  Remove from pan and repeat with remaining dumplings.
  3. Serve hot dumplings with dipping sauce and Enjoy!

Tip: Keep dumpling wraps and finished dumplings covered with a damp cloth to prevent them from drying out as you work. Discover Ten ways to fold dumplings.