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Spring Challenge: Gyoza (Japanese Potstickers)

  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 24 1x


  • 125 grams ground pork
  • 75 grams cabbage, very finely chopped
  • 1/2 tsp salt
  • 1 tsp minced garlic
  • 50 grams leek, finely chopped
  • 1 tsp minced ginger
  • 1/8 tsp pepper
  • 1 tsp sesame oil
  • 2 tsps soy sauce
  • 2 tbsps flour
  • 24 pieces gyoza wrapper
  • 2 tbsps oil
  • 1/4 cup water

For the dipping sauce:

  • 2 tbsps rice vinegar
  • 2 tbsps soy sauce
  • 1 tsp chili oil (optional)


  1. In a small bowl, combine the cabbage and salt. Set aside for a few minutes. After some time, drain the excess water from the cabbage.
  2. Add the pork, garlic, leek, ginger, pepper, sesame oil, and soy sauce to the cabbage. Mix thoroughly.
  3. Sprinkle the flour on top of a flat surface.
  4. Wet the edges of the wrapper with water. Take a little more than 1 tsp of the mixture and put it in the center of a gyoza wrapper.
  5. Seal the mixture by crimping the sides of the gyoza wrapper. Set aside on the floured surface while making the rest of the gyoza.
  6. Heat the oil in a frying pan over medium heat. Arrange the gyoza on the pan, about 12 of them. Slightly overlap each gyoza.
  7. Fry for 2-3 minutes over medium heat, or until the bottom of the gyoza is golden brown.
  8. Add the 1/3 cup of water and cover the frying pan. Cook until the water evaporates and the gyoza top turns translucent.


  • If you want to adjust the taste of the filling, take a small portion of the filling and microwave/fry it to taste.
  • You can also add chives or scallions to the leeks.
  • Category: Pork, Challenge
  • Method: Frying
  • Cuisine: Japanese