Name: Gyoza (Japanese Potstickers)
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: Ground pork - ½ pound; Napa cabbage, shredded - ½ head; Green onions, thinly sliced - 3; Egg - 1 large; Fresh ginger, grated - 1 (2 inch) piece; Clove garlic, minced - 1 small; Soy sauce - 1 tablespoon; Sriracha sauce, or more to taste - 1 teaspoon; Sesame oil - ¼ teaspoon; Gyoza wrappers, or as needed - 30; Vegetable oil, or as needed - 1 tablespoon; Water, divided - 1 cup; Soy sauce - 2 tablespoons; Seasoned rice vinegar - 2 tablespoons; Sesame oil - 1 ½ teaspoons; Sriracha sauce, or to taste - 1 dash

Ingredients for - Gyoza (Japanese Potstickers)

1. Ground pork ½ pound

2. Napa cabbage, shredded ½ head

3. Green onions, thinly sliced 3

4. Egg 1 large

5. Fresh ginger, grated 1 (2 inch) piece

6. Clove garlic, minced 1 small

7. Soy sauce 1 tablespoon

8. Sriracha sauce, or more to taste 1 teaspoon

9. Sesame oil ¼ teaspoon

10. Gyoza wrappers, or as needed 30

11. Vegetable oil, or as needed 1 tablespoon

12. Water, divided 1 cup

13. Soy sauce 2 tablespoons

14. Seasoned rice vinegar 2 tablespoons

15. Sesame oil 1 ½ teaspoons

16. Sriracha sauce, or to taste 1 dash

How to cook deliciously - Gyoza (Japanese Potstickers)

1 . Stage

Prepare the potstickers: Combine ground pork, napa cabbage, green onions, egg, ginger, garlic, soy sauce, Sriracha, and sesame oil in a bowl.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Make the dipping sauce: Mix soy sauce, rice vinegar, sesame oil, and Sriracha together. Serve dipping side alongside gyoza.