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Japanese Gyoza Pot Stickers

Cuisine: Japanese
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

1 1/2 cups 355mlNapa cabbage
3   Green onions chopped - up to 4
3   Dried mushrooms soaked in - warm water for 15 minute
  And chopped
2 teaspoons 10mlGinger root grated
1/2 lb 227g / 8ozGround beef
1 tablespoon 15mlCooking wine
1 tablespoon 15mlKikkoman soy sauce
1 tablespoon 15mlSesame oil
1/4 teaspoon 1.3mlBlack pepper
  Gyoza wrappers
  Salad oil
  Kikkoman soy sauce
  Chili sesame oil - which is

Recipe Instructions

Chop cabbage fine, place in colander and pour boiling water over the cabbage. Cool to touch, then squeeze cabbage well to get the water out. In a bowl mix cabbage, chopped green onions, chopped mushrooms and grated ginger. Mix ground beef, wine, soy sauce, sesame oil and black pepper together with vegetables; mix well. Place a small amount of filling (about 1 teaspoon) in center of gyoza wrapping and fold in half. Pleat edge to seal.

If edges won't stick together, dampen the inside edge with a little water, then pleat. Put 2 tablespoon salad oil in heated skillet (on medium heat). Place gyozas in skillet, close together and fry until golden brown. Then, at edge of pan, pour in a little water, up to 1/4 of the depth of the pot-stickers. Cover, turn heat to low and simmer until water is gone. Serve with dipping sauce as appetizer, or with hot rice as entree.

SAUCE:Mix soy sauce with chili sesame oil. Use a proportion of 10 parts soy sauce to 1 part oil; if you use a 5 to 1 proportion it may be a little hot for most people. The authentic sauce is a 2 to 1 proportion.

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