Recipes - Japanese

Gyoza (Japanese Potsticker Dumplings)
Gyoza (Japanese Pot Sticker Dumplings)


An easy recipe of Gyoza or Pot-sticker Dumplings! Filled with pork, cabbage and spring onion this Japanese delicacy is quick and tasty! Try this Japanese dish.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

320g minced pork
1 cup cabbage (chopped)
2 spring onion (minced)
1 egg
1 tbsp soy sauce
½ tsp La-Yu Chilli Oil
40 Gyoza wrappers
2 tbsp oil
1 cup water




Steps:
  1. Combine the pork, cabbage, spring onion, egg, soy sauce and chilli oil.
  2. Fill each gyoza wrapper with a teaspoon of the mixture, folding both sides up to form a semi-circle, pleating at the top to seal.
  3. Heat the oil in a non-stick fry pan and arrange gyoza in close rows. Fry over medium heat for 2 mins, or until the bottoms are golden.
  4. Add the water, cover the pan and cook for 3 mins until wrappers are translucent. Uncover and continue cooking until the bottoms are again crisp.
  5. Serve the gyoza with soy sauce mixed with chopped spring onions. Arrange on the plate with more of the chilli oil drizzled around.

NB: Gyoza wrappers are similar to Chinese wonton wrappers and can be replaced with wonton wrappers if gyoza wrappers are unavailable.

 


asianinspirations.com.au
www.facebook.com/AsianInspirations
Gyoza (Japanese Potsticker Dumplings)

Gyoza (Japanese Potsticker Dumplings)

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...Loading...

An easy recipe of Gyoza or Pot-sticker Dumplings! Filled with pork, cabbage and spring onion this Japanese delicacy is quick and tasty! Try this Japanese dish.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

320g minced pork
1 cup cabbage (chopped)
2 spring onion (minced)
1 egg
1 tbsp soy sauce
½ tsp La-Yu Chilli Oil
40 Gyoza wrappers
2 tbsp oil
1 cup water

Instructions
  1. Combine the pork, cabbage, spring onion, egg, soy sauce and chilli oil.
  2. Fill each gyoza wrapper with a teaspoon of the mixture, folding both sides up to form a semi-circle, pleating at the top to seal.
  3. Heat the oil in a non-stick fry pan and arrange gyoza in close rows. Fry over medium heat for 2 mins, or until the bottoms are golden.
  4. Add the water, cover the pan and cook for 3 mins until wrappers are translucent. Uncover and continue cooking until the bottoms are again crisp.
  5. Serve the gyoza with soy sauce mixed with chopped spring onions. Arrange on the plate with more of the chilli oil drizzled around.

NB: Gyoza wrappers are similar to Chinese wonton wrappers and can be replaced with wonton wrappers if gyoza wrappers are unavailable.

 

You May Also Like

Crispy Skinned Thai Chilli Snapper

Crispy Skinned Thai Chilli Snapper

Asian Soup Accompaniments

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic