gyouza recipe

Make some gyouza (pot stickers) tonight for dinner. The family loves it so much! Emi loves it too so it's nice to make a meal that everyone loves with no complaints at all!

I make two batches because we have 7 in our family, but you can always half it as well.
(Sorry everything will be approximate as I really don't measure when I cook).

Ingredients:

2 won ton wrapper packages (small squares)
1 whole garlic bulb (set aside 3 garlic cloves for dipping sauce), remove peel and finely mince
2 lb ground pork
3 cups finely chopped summer cabbage (or chinese cabbage-hakusai)
1 handful of chopped chives (or green onion, chopped)
1 pinch of ground black pepper
2 tbsp soy sauce
1 tsp sesame oil
2 eggs
oil oil/vegetable oil
some water in bowl (to seal won ton wrappers)

Dipping sauce:

2-3 tbsp sugar
about 1 cup soysauce
about 1/4 cup vinegar
1 pinch of ground black pepper
3 cloves finely minced
1/2 tsp sesame oil
 ***Add ingredients to taste. If you would like sweeter; add more sugar. If you want more tangier add little more vinegar. If you like more saltier; add little more soy sauce.***


1) Take ground pork, cabbage, pepper, soy sauce, sesame oil, eggs, chives and put in a large bowl. Add minced garlic and mix with hands until very well combine (meat will become smooth). This is the meat filling.

2) Open won ton wrapper packages and remove won ton wrappers.

3) Put some water in a bowl. Take a square won ton wrapper and place it on a plate (turn for diamond shape).Dip your finger in the water and apply water to top of wonton wrapper. Then spoon some meat filling in centre of wrapper. Fold up the bottom corner to top and you will have a triangle shape (this is easiest shape to make).Continue until you have used up all the wrappers and make little triangle gyouza.

4)Boil a kettle full of water. Once it has boiled, set aside.

5)Get a nonstick frying pan and put on high heat. Add your uncooked gyouza to the pan in a circular pattern in the pan. Then add some boiling hot water to your pan until gyouza are just covered by the water. Cover with pan lid. Let boil for few minutes until top of wrappers become translucent and soft.

6) Once they are soft (few minutes), get the pan lid and gently drain the water out in the sink. Bring pan with soft gyouza back on stove and put a few drops of oil in pan. Leave on high until gyouza bottoms are a nice brown colour and crisp up.

7)Once they are nice and brown, get a plate upside down on pan and flip them in your plate. You should have nicely browned circular pattern of gyouza!! enjoy!!

Hope you understood my recipe! ENJOY!!