March 1, 2012 / By Foodland


Chef Keoni Change shares this amazing recipe for golden brown pan fried Gyoza!
Course Appetizer, Side Dish
Servings 3 dozen


  • 0.5 pound ground pork or turkey
  • 0.25 cup scallions, finely chopped
  • 0.5 cup Napa cabbage, shredded
  • 0.25 cup carrot, shredded
  • 1 egg, lightly beaten
  • 2 teaspoons ginger, grated
  • 2 cloves garlic, finely minced
  • 1 tablespoon soy sauce
  • 1 teaspoon kosher salt
  • 0.5 teaspoon sesame oil
  • 1 tablespoon mirin
  • 40 small, round wonton wrappers
  • water for sealing wontons
  • 4 tablespoons vegetable oil for frying
  • 1.33333 cups water, divided


  1. Combine the first 11 ingredients in a medium-size mixing bowl. Set aside.
  2. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth.
  3. Brush the edges of the wrapper lightly with water.
  4. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper.
  5. Fold over, seal edges, and shape as desired.
  6. Set on a sheet pan and cover with a damp cloth.
  7. Repeat procedure until all of the filling is gone.
  8. Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot.
  9. Add 8 to 10 potstickers at a time to the pan on the flat side and cook for 2 minutes, without touching.
  10. Once the 2 minutes are up, gently add 1/3 cup water to the pan, turn the heat down to low, cover, and cook for another 2 minutes.
  11. Remove wontons and serve or keep warm.
  12. Clean the pan in between batches by pouring in water and allowing the pan to deglaze.
  13. Repeat until all the wontons are cooked.


Gyoza can be made in batches and frozen. Serve with a Dipping Sauce: Equal parts soy sauce and rice wine vinegar, a dash of sesame oil and a dash of hot chili oil.
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