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Gyoza - Japanese Potstickers

This recipe is a wonderful appetizer for a family meal or party.
Course Appetizer
Cuisine Japanese
Author New School of Cooking


  • 1/4 head Napa cabbage chopped
  • 1/2 pound ground pork or turkey
  • 2 tablespoon dark soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon Mirin
  • 4 green onions minced
  • 1 tablespoons grated ginger
  • 3 tablespoons peanut oil

Dipping Sauce:

  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon Sambal Oelek Chili Sauce optional
  • 1/4 cup hot water
  • 1 package Gyoza skins


  1. Cook cabbage in a small amount of boiling salted water until tender. Squeeze out liquid and mince fine. Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage. Refrigerate for 1 hour or more.
  2. Place a scant teaspoon of mixture on each gyoza skin. Moisten edges with cornstarch and water, fold over and seal. Crimp edges with a fork or fingers.
  3. Cover bottom of a large non-stick skillet with oil. Brown the gyoza over medium heat turning frequently. Add 1/8 c water to skillet- let, cover and steam on low heat about 5 minutes. Keep pan moving to prevent sticking. Remove cover, raise heat and cook for 2 minutes until crisp.
  4. Place sauce on table in small individual bowls.

Recipe Notes

Cook time:13 mins - Serves 6