GYOZA (JAPANESE POTSTICKERS)
Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too.
Provided by ehagood10
Categories Main Dish Recipes Dumpling Recipes
Time 54m
Yield 6
Number Of Ingredients 16
Steps:
- Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
- Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
- Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
- Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 26.2 g, Cholesterol 59 mg, Fat 10.6 g, Fiber 1.5 g, Protein 12.8 g, SaturatedFat 2.9 g, Sodium 763.8 mg, Sugar 0.9 g
GYOZA ( POT STICKERS)
Gyoza, or potstickers, are a huge hit in my household. We enjoy this recipe so much that sometimes our entire meal consists only of potstickers and rice.
Provided by Heirloom
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- While still mostly frozen, and using a very sharp knife, mince the pork loin until it resembles ground pork.
- In a medium mixing bowl mix all ingredients until thoroughly combined.
- On a dry surface lay out a Gyoza wrapper and place a teaspoonful of pork mixture in the center. Wet just the tip of your finger and run around the edge of the wrapper. Fold over and pinch the sides together so it looks like a semi-circle.
- Repeat until the pork mixture is gone.
- In a large non-stick frying pan with a lid (I use a 4 1/2 quart Sauteusse)heat a teaspoonful of oil and place 10-12 gyoza in the pan.
- Cook for two minutes without touching them.
- Pour a half cup of water into the pan and cover immediately.
- Cook for 5-7 minutes, undisturbed, or until all water is gone.
- Remove from pan with tongs.
- Repeat with rest of gyoza.
Nutrition Facts : Calories 22.8, Fat 1, SaturatedFat 0.3, Cholesterol 31, Sodium 186.2, Carbohydrate 1.9, Fiber 0.6, Sugar 0.9, Protein 1.7
PORK POT STICKERS: GYOZA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 72 gyoza, 6 to 12 servings
Number Of Ingredients 10
Steps:
- Boil wonton skins in a large pot of water until al dente and drain well, Lay the wonton skins out on a waxed paper surface.
- Heat the oil in a deep fryer to 375 degrees F or as instructed by the manufacturer for similar foods.
- Heat the grape seed oil in a skillet over medium-high heat until it shimmers, add the pork and season with salt and pepper. Cook until it begins to brown, stirring often. Spoon off any excess fat from the pan and add the scallions, ginger, and soy sauce. Cook until flavors are well integrated. Remove from heat and let rest.
- Create a slurry in a small bowl by gradually whisking 2 tablespoons water into the cornstarch.
- Spoon 1 teaspoon of the cooked pork mixture onto each of the wontons. Fold each over to enclose and seal the edges shut with the cornstarch slurry.
- Add the filled wontons to the basket of a deep fryer in batches to keep them from being overcrowded and possibly sticking together. Fry for 2 to 3 minutes until golden brown and drain on paper towels.
- Serve warm with soy sauce.
GYOZA (POT STICKERS)
This is a delicious recipe I got from my mamasan when I lived in Okinawa. Everyone raves over them. Store extra dipping sauce in the refrigerator up to 1 week and use to dip chicken or other meats or vegetables.
Provided by Kristy Walker
Categories Main Dish Recipes Dumpling Recipes
Time 1h11m
Yield 6
Number Of Ingredients 23
Steps:
- Heat 1 teaspoon sesame oil in a skillet over medium heat; add curry paste. Cook until aromatic, about 30 seconds. Add cabbage, carrot, and 1 1/2 tablespoons garlic; cook and stir until cabbage is wilted and moisture has evaporated, about 3 minutes. Remove from heat; allow to cool.
- Mix pork, egg, 1/4 cup green onions, water chestnuts, ginger, soy sauce, fish sauce, 2 teaspoons sesame oil, and brown sugar together in a bowl. Stir in cabbage mixture.
- Whisk together rice vinegar, low-sodium soy sauce, 1/3 cup green onions, 1 teaspoon sesame oil, 1 clove garlic, and chili paste. Let dipping sauce flavors meld for at least 15 minutes before serving.
- Separate and place gyoza wrappers onto your work surface. Spoon about 2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wrappers with water. Fold one side of the wrapper over the filling onto the opposite side to form a crescent-shaped gyoza. Press edges together to seal.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook half the gyoza until lightly browned, about 1 minute per side. Pour 1/4 cup broth into skillet; reduce heat and cover. Steam until broth evaporates and gyoza are translucent, about 5 minutes. Repeat with remaining oil, gyoza, and broth.
Nutrition Facts : Calories 442.4 calories, Carbohydrate 49.5 g, Cholesterol 66.7 mg, Fat 18.2 g, Fiber 2.6 g, Protein 20.5 g, SaturatedFat 4.6 g, Sodium 1629.7 mg, Sugar 2.3 g
THE SECRET TO PERFECT GYOZA N POT STICKERS
I learned this on a Japanese show where they investigated why regular housewives' gyoza was so yucko compared to professional masters' gyozas. Let me share the secret with you....:D
Provided by tunasushi
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- First combine the meat and the seasonings. Mix it with your HANDS. This is important. Then add in the rest of the vegetables. Mix it very very well WITH YOUR HANDS till it changes texture and cannot fall apart.
- Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
- Put the gyozas into a pan and fill the pan with BOILING WATER. The water must come up to half the height of the gyozas and no higher or lower. Cover and let boil/steam for 3 minutes EXACTLY.
- Open the lid and drain off excess water. Add vegetable oil and let it fry for only 1 and a half minutes. No longer, no shorter.
- Remove and serve :D.
Nutrition Facts : Calories 101.3, Fat 7.8, SaturatedFat 2.7, Cholesterol 24, Sodium 131.6, Carbohydrate 1.5, Fiber 0.2, Sugar 0.9, Protein 6
More about "gyoza pot stickers recipes"
PORK GYOZA (JAPANESE POTSTICKERS) RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.9/5 (19)Total Time 40 minsCategory Dim Sum, Appetizer, Dinner, LunchCalories 131 per serving
GYOZAS (POTSTICKERS) | METRO
From metro.ca
3/5 (4)Total Time 45 minsServings 4
AIR FRYER FROZEN DUMPLINGS, POTSTICKERS, GYOZA, WONTONS
From airfryerworld.com
SESAME-BEEF POT STICKERS - MSN.COM
From msn.com
GYOZA POT STICKERS - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
POTSTICKERS MADE FROM SCRATCH (PAN FRIED DUMPLINGS)
From joshuaweissman.com
AIR FRYER POT STICKERS (FROZEN DUMPLINGS + GYOZA + WONTONS)
From summeryule.com
KETO GYOZA [POTSTICKERS] - LOW CARB HOSER
From lowcarbhoser.com
DUMPLINGS RECIPES | FOOD & WINE
From foodandwine.com
THE BEST WAY TO COOK FROZEN POTSTICKERS - AILEEN COOKS
From aileencooks.com
POTSTICKER RECIPE BULK FREEZER COOKING - EATING RICHLY
From eatingrichly.com
HOW TO MAKE CHICKEN GYOZA (POT STICKERS) - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
EASY POT STICKERS RECIPE (JAPANESE GYOZA) | SIMPLE. TASTY. GOOD.
From junedarville.com
JAPANESE POTSTICKERS GYOZA | 20 MINUTES | LOWCARBINGASIAN
From lowcarbingasian.com
RECIPE FOR SHRIMP GYOZA (JAPANESE POTSTICKERS) - THE SPRUCE EATS
From thespruceeats.com
10 EASY WAYS TO TURN FROZEN POTSTICKERS INTO WEEKNIGHT …
From thekitchn.com
MAKE POTSTICKER WRAPPERS - THERESCIPES.INFO
From therecipes.info
CRAZY GOOD POTSTICKERS WITH 3-INGEDIENT SAUCE RECIPE - LITTLE …
From littlespicejar.com
GYOZAS (POT STICKERS) | FOOD TO LOVE
From foodtolove.co.nz
GYOZA RECIPE 餃子(ぎょうざ) • JUST ONE COOKBOOK
From justonecookbook.com
GYOZA - KITCHEN DREAMING
From kitchendreaming.com
GYOZA - LATEST RECIPES
From latestrecipes.net
BEEF POT STICKERS (GYOZA) - LIFE MADE SIMPLE
From lifemadesimplebakes.com
GYOZA POT STICKERS RECIPE - WEBETUTORIAL
From webetutorial.com
AIP GYOZA (JAPANESE POTSTICKERS) - AUTOIMMUNE WELLNESS
From autoimmunewellness.com
GYOZA – JAPANESE PORK POTSTICKERS RECIPE - CHEAP RECIPE BLOG
From cheaprecipeblog.com
GYOZA, POT STICKER, DUMPLING RECIPE | JAPANESE COOKING LOVERS
From japanesecookinglovers.com
RECIPE: JAPANESE GYOZA (POTSTICKER) 餃子
GYOZA (JAPANESE POT STICKERS) - RECIPES | THE NINJA COOK
From theninjacook.com
GYOZA ( POT STICKERS) - CHINESE RECIPES
From fooddiez.com
CRISPY GYOZA RECIPE WITH LATTICE - CHOPSTICK CHRONICLES
From chopstickchronicles.com
AIR FRY POTSTICKERS - THERESCIPES.INFO
From therecipes.info
VEGETABLE POTSTICKERS - VALERIE BERTINELLI
From valeriebertinelli.com
VEGETARIAN GYOZA: POT STICKERS MADE WITH KABOCHA SQUASH
From dangerouscupcakelifestyle.com
JAPANESE GYOZA POT STICKERS RECIPE
From recipeland.com
POTSTICKER SAUCE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
AIR FRYER FROZEN POT STICKERS (DUMPLINGS / GYOZA) - HUNGRY HUY
From hungryhuy.com
JAPANESE GYOZA RECIPES - THERESCIPES.INFO
From therecipes.info
GYOZA (JAPANESE POT STICKERS) - SEA BREEZE FARM
From seabreeze.farm
POTSTICKERS - DINNER, THEN DESSERT
From dinnerthendessert.com
GORGON-GYOZA (GORGONZOLA POTSTICKERS) RECIPE
From norecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love