Gyoza, Japanese Potstickers
  • 1 pound ground pork
  • 1 cup green cabbage, finely chopped
  • ½ cup nira, garlic chives, finely chopped
  • ½ Japanese large green onion (naga negi) or 2-3 scallions finely chopped
  • 2 tablespoons sesame oil
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 2 tablespoons soy sauce
  • 1 tablespoon garlic, chopped
  • 1 tablespoon grated fresh ginger
  • 2 packages of gyoza wrappers
  • Canola or Vegetable oil for frying
  • For dipping sauce
  • soy sauce, rice vinegar and Rayu chili oil (optional)
  1. Combine all ingredients other than the oil in a bowl and mix well with your hands. Mix until you see the mixture and the edges of the bowl turn slightly white. This means the fat of the pork is melting from the warmth of your hands and a sign the ingredients are blended well.
  2. Place a teaspoonful of the filling in the center of the gyoza wrapper.
  3. Dampen the edge of the wrapper by dipping your finger in water and tracing the outline of the entire wrapper.
  4. Bring both sides of the wrapper together and press together well until completely sealed. I don't pleat my Gyoza I prefer the ruffled look, It's quicker and I think it looks better, like a ruffle on a beautiful dress.
  5. Heat oil in a large frying pan. Arrange Gyoza in rows, one behind the other, in the frying pan (this will make it easy to scoop out a row of Gyoza with a spatula when finished frying). Fry on high heat until the bottoms become brown and crispy. Turn the heat down to low and add ¼ cup of water to the pan. Quickly cover the pan and steam the gyoza on low heat until the water is gone.
  6. Serve gyoza with dipping sauce on the side. For the dipping sauce, mix a 1:2 ratio of soy sauce to rice vinegar and add a little Rayu chili oil if you like it a little spicy.
Recipe by Lovely Lanvin at