Pork Gyoza Recipe (Japanese Potstickers) - Good Life Xplorers (2024)

FAQs

What is the difference between Japanese gyoza and potstickers? ›

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.

When eating Gyoza, they shouldn't be eaten on their own, a good dipping sauce is essential. This can be as simple or as complicated as you'd like. Many eat their Gyoza with just soy sauce for dipping, if you wanted to be a little more adventurous you could pick a Ponzu sauce for an additional citrus tang.

The typical gyoza filling consists of ground pork, nira chives, green onion, cabbage, ginger, garlic, soy sauce and sesame oil, but some creative gyoza shops have also come up with a range of other fillings.

Gyoza are a Japanese version of jiaozi that were developed from recipes brought back by Japanese soldiers returning from the Japanese-backed puppet state of Manchukuo in northeastern China during World War II.

N°1 GYOZA IN JAPAN: Ajinomoto gyoza are the best-selling gyoza on the Japanese market.

Steam-frying, or the potsticker method, is employed for dumplings like gyoza and gow gee (also known as jiaozi or guo tie). The dumplings are seared on their base to create a golden, crispy bottom, and then water is added, and they are covered to steam through.

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

Spread the napa cabbage on the steam grate. Cover with lid, and steam until the leaves are slightly wilted (about 1 minutes). Arrange the gyoza pieces in a single layer on the napa cabbage. Cover with lid, and steam for 7 - 8 minutes or until the chicken is cooked through.

Traditionally in Japanese cuisine, it is eaten with soy sauce and vinegar mixture with some ra-yu chili oil added for taste. Enjoy on its own as a meal or as a side dish!

What do you eat next to gyoza? ›

The best side dishes to serve with Asian dumplings (East Asia) are ramen, tomato and egg stir fry, fried greens, chilli miso steamed aubergine, pork belly fried rice, cucumber salad (Oi Muchim), tahini miso noodles, and claypot tofu.

Do you know that most Gyoza's you eat at restaurants and in stores are filled with MSG chemicals? MSG is one of the worst food additives on the market, you can find it in a lot of restaurants and supermarkets where you buy your gyoza or dumplings.

The simple answer: there is no difference; since gyoza is a dumpling. The complicated answer: there are so many differences since not all dumplings are gyoza. The most significant differences between traditional dumplings and gyoza are their shape, wrappers, and method of cooking.

In short, the Japanese gyoza is the same as a Chinese jiaozi. Both are filled with the same fillings, both are the same shape, both are steamed or boiled, and both are delicious.

Gyoza sauce is a slightly-spicy Japanese dipping sauce for potstickers or spring rolls.

Gyoza are the Japanese version of jiaozi, or Chinese potstickers. This version is pan-fried but they work well deep-fried or steamed too.

Gyoza are Japanese pan-fried dumplings that are crisp and golden on the bottom and juicy inside. These meat-filled treats are easy to fold using one of the methods I show here. They're so delicious served with my savory dipping sauce. Prep Time: 1 hr. Cook Time: 30 mins.

For starters, potstickers are Chinese while gyoza are Japanese. And beyond that distinction, gyoza tend to be smaller than potstickers, with thinner and slightly more delicate wrappers. They also may be fully steamed, boiled, or fried, rather than cooked using a combination of pan-frying and steaming.