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)
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
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
VEGETARIAN POT STICKERS
Steps:
- In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
- Serve with dipping sauce.
- Combine all.
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.
SPRING VEGETABLE POTSTICKERS RECIPE BY TASTY
Here's what you need: oil, medium yellow onion, ginger, garlic, asparagus, frozen peas, shredded carrot, green cabbage, salt, pepper, fresh spinach, fresh chives, soy sauce, sesame oil, rice vinegar, low sodium soy sauce, garlic, ginger, green onion, sesame oil, crushed red pepper flake, gyoza wrappers, oil, water
Provided by Chris Salicrup
Categories Appetizers
Yield 24 pot stickers
Number Of Ingredients 24
Steps:
- Make the dipping sauce: in a medium bowl, add the rice vinegar, soy sauce, garlic, ginger, green onions, sesame oil, and crushed red pepper flakes and whisk to combine.
- Heat oil in a large pan or wok over medium heat. When the oil is shimmering, add the onion, ginger, and garlic. Cook until the onion is translucent, stirring occasionally, about 4 minutes.
- Add the asparagus, carrots, peas, and cabbage, and stir. Season with salt and pepper, and cook for 3-4 minutes, until the vegetables are softened.
- Add the spinach and cook until wilted. Remove the filling from the heat and transfer to a large bowl to cool to room temperature.
- Once the filling is cooled, add the chives, soy sauce, and sesame oil, and stir until well combined.
- Place 1 tablespoon of the vegetable mixture onto a gyoza wrapper. Dip your finger in water and run it around the edge of the wrapper.
- Fold in half and pinch together, pleating the dough as you go.
- Heat 1 tablespoon of oil in a large skillet over low heat and add the dumplings. Cook for 3-4 minutes, until a crust starts to form on the bottom. Pour ¼ cup (60 ml) of water in the pan and cover with a lid. Steam for 6-8 minutes, then remove the dumplings from the pan.
- Repeat with the remaining dumplings.
- Enjoy!
Nutrition Facts : Calories 363 calories, Carbohydrate 67 grams, Fat 5 grams, Fiber 3 grams, Protein 9 grams, Sugar 4 grams
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
GYOZA OR POT STICKER DIPPING SAUCE
Make and share this Gyoza or Pot Sticker Dipping Sauce recipe from Food.com.
Provided by Wendys Kitchen
Categories Sauces
Time 10m
Yield 30 serves
Number Of Ingredients 6
Steps:
- Combine all ingredients together.
- Serve.
Nutrition Facts : Calories 1.9, Sodium 137.2, Carbohydrate 0.2, Sugar 0.1, Protein 0.3
VEGETARIAN POTSTICKERS RECIPE BY TASTY
Here's what you need: oil, onion, ginger, garlic, mushroom, bell pepper, cabbage, carrot, salt, pepper, fresh cilantro, green onion, soy sauce, sesame oil, cooking sherry, sugar, wonton wrapper, oil, water, dipping sauce, soy sauce
Provided by Claire Nolan
Categories Appetizers
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat oil in a deep pan or wok over medium heat and cook onions, ginger, and garlic until onions are translucent.
- Add mushrooms and bell peppers to the pan. Cook until mushrooms are soft.
- Add cabbage, carrots, salt, and pepper. Cook for another 3-4 minutes and remove from heat. Set aside to cool completely.
- Once mixture is cool, add cilantro, green onions, soy sauce, sesame oil, cooking sherry, and sugar. Mix well.
- Place a spoonful of the mixture onto a wonton wrapper. Dip your finger in water and run it around the edge of the dough.
- Fold in half and pinch together, pleating the dough as you go.
- Heat more oil in a large skillet and place dumplings in the oil. Cook for 3-4 minutes or until a crust has started to form on the bottom. Pour the water in the pan and cover with a lid. Steam for 6-8 minutes, remove the lid and remove from the pan.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, Sugar 7 grams
More about "gyozapotstickers recipes"
GYOZA / POTSTICKERS RECIPE - CELEBRATION GENERATION
From celebrationgeneration.com
5/5 (1)Total Time 50 minsCategory AppetizerCalories 75 per serving
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
PORK POTSTICKERS RECIPE | PORK GYOZA | LIFE'S AMBROSIA
From lifesambrosia.com
CRAZY GOOD POTSTICKERS WITH 3-INGEDIENT SAUCE RECIPE
From littlespicejar.com
POTSTICKER SAUCE RECIPE SO EASY, YOU'LL NEVER BUY IT …
From eatingrichly.com
VEGETARIAN GYOZA POTSTICKERS WITH CARROTS AND PANEER
From myfoodstory.com
POTSTICKERS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
GYOZA - JAPAN-GUIDE.COM
From japan-guide.com
BEEF POT STICKERS (GYOZA) - LIFE MADE SIMPLE
From lifemadesimplebakes.com
GYOZA RECIPE 餃子(ぎょうざ) • JUST ONE COOKBOOK
From justonecookbook.com
HOW TO MICROWAVE TRADER JOE’S GYOZA POTSTICKERS
From microwavemealprep.com
AIR FRYER FROZEN POTSTICKERS (GYOZA, DUMPLINGS IN 10 MINUTES!)
From thymeandjoy.com
HOMEMADE GYOZA POTSTICKERS RECIPE | SIDECHEF
From sidechef.com
AIR FRYER FROZEN DUMPLINGS, POTSTICKERS, GYOZA, WONTONS
From forktospoon.com
WHAT TO SERVE WITH POTSTICKERS: 13 ASIAN SIDES - INSANELY GOOD
From insanelygoodrecipes.com
TRADER JOE'S VEGETABLE GYOZA POTSTICKERS CHANGED, AND IT IS DRIVING …
From diningandcooking.com
RECIPE: JAPANESE GYOZA (PAN-FRIED POTSTICKERS ... - KOKORO CARE …
From kokorocares.com
THE BEST WAY TO COOK FROZEN POTSTICKERS - AILEEN COOKS
From aileencooks.com
TRADER JOE'S CHICKEN GYOZA POTSTICKERS REVIEW | REAL SIMPLE
From realsimple.com
10 EASY WAYS TO TURN FROZEN POTSTICKERS INTO WEEKNIGHT DINNERS
From thekitchn.com
VEGETABLE POTSTICKERS - DAMN DELICIOUS
From damndelicious.net
AIR FRYER POT STICKERS (FROZEN DUMPLINGS + GYOZA + WONTONS)
From summeryule.com
KETO GYOZA [POTSTICKERS] - LOW CARB HOSER
From lowcarbhoser.com
TASTE-OFF: BEST FROZEN GYOZAS AND POTSTICKERS - THE MERCURY NEWS
From mercurynews.com
TURKEY POTSTICKERS (GYOZA) | DWARDCOOKS | FAMILY-FRIENDLY WW …
From dwardcooks.com
SPRING VEGETABLE POTSTICKERS (GYOZA) - YOUTUBE
From youtube.com
VEGAN POTSTICKERS (PAN FRIED VEGETABLE DUMPLINGS)
From thetwincookingproject.net
TRADER JOE’S POTSTICKERS, CHICKEN GYOZA
From traderjoesgroceryreviews.com
VEGAN DUMPLINGS (VEGAN GYOZA / POTSTICKERS) - LOVING IT VEGAN
From lovingitvegan.com
GYOZA – JAPANESE PORK POTSTICKERS RECIPE - CHEAP RECIPE BLOG
From cheaprecipeblog.com
POTSTICKERS VS GYOZA | STARRY MART
From starrymart.co.uk
WHAT’S THE DIFFERENCE BETWEEN GYOZA AND POTSTICKERS? - KITCHN
From thekitchn.com
SPROUT FARMERS MARKET - CHICKEN GYOZA POTSTICKERS
From myfitnesspal.com
GYOZAS (POTSTICKERS) | METRO
From metro.ca
POTSTICKERS LECTIN FREE GYOZA
From lectinfreegourmet.com
WHAT IS THE BEST WAY TO COOK GYOZA OR POT STICKERS
From youtube.com
POTSTICKERS - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY POT STICKERS RECIPE (JAPANESE GYOZA) - SIMPLE. TASTY. GOOD.
From junedarville.com
DELICIOUS GYOZA (POTSTICKERS) FROM SCRATCH - TOTS FAMILY
From totsfamily.com
TASTE-OFF: BEST FROZEN GYOZAS AND POTSTICKERS - EAST BAY TIMES
From eastbaytimes.com
You'll also love