Jiaozi (Chinese Potstickers or Gyoza)

May 18, 2023May 18, 20230 6
Juicy and Delicious Jiaozi (Chinese Potstickers or Gyoza)
in Appetizer

Prep

60 min

Cook

15 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 cups napa cabbage , chopped
4 dried shiitake mushrooms
1/4 cup green onion , minced
2 tablespoons cornstarch
1 teaspoon cornstarch
1 1/2 teaspoons fresh ginger , peeled and finely chopped
1 teaspoon sugar
1 1/2 teaspoons oyster sauce
1/8 teaspoon white pepper
5 ounces ground lean pork
5 ounces ground chicken breast
1 large egg white
48 gyoza skins
1/4 cup vegetable oil
1 1/3 cups water
3 tablespoons fresh ginger , peeled and finely chopped
2 tablespoons green onions , minced
3 tablespoons dark soy sauce
6 tablespoons low sodium soy sauce
3 tablespoons chinese black vinegar or 3 tablespoons balsamic vinegar
2 tablespoons shaoxing wine ( Chinese cooking wine ) or 2 tablespoons dry sherry
2 teaspoons chili paste with garlic
2 teaspoons dark sesame oil

Nutrision Information

Servings Per Recipe
12
Calories
280
Sugar
1g
Fat
14g
Jiaozi, also known as Chinese potstickers or Gyoza in Japan, are a classic Chinese dumpling typically filled with a mixture of pork and cabbage. These tasty appetizers have a crispy browned bottom and a juicy filling that makes them irresistible. Jiaozi are popular during Chinese New Year celebrations and year-round as a comforting meal or snack. This recipe for Jiaozi is easy to make and can be customized to your own taste preferences, making it a great addition to any home cook's repertoire.

Instructions

1.In a large bowl, mix together the chopped napa cabbage, dried shiitake mushrooms, minced green onion, 2 tablespoons of cornstarch, 1 teaspoon of cornstarch, 1 1/2 teaspoons of finely chopped fresh ginger, 1 teaspoon of sugar, 1 1/2 teaspoons of oyster sauce, and 1/8 teaspoon of white pepper.
2.Add the lean ground pork, ground chicken breast, and egg white to the bowl and mix everything together until fully combined.
3.Place a gyoza skin in your hand and spoon a heaping teaspoon of filling into the middle of the skin.
4.Fold the gyoza skin in half, pinching the edges together at the top to form a half-moon shape.
5.Working from one end to the other, pleat the edges of the gyoza together to seal the filling inside.
6.Repeat this process with the remaining gyoza skins and filling.
7.In a large non-stick skillet, heat the vegetable oil over medium-high heat.
8.Add the gyoza in a single layer to the skillet and cook for 2-3 minutes until the bottoms are golden brown.
9.Carefully pour 1/3 cup of water into the skillet and immediately cover the skillet with a tight-fitting lid.
10.Cook for another 3-4 minutes until the water has evaporated and the gyoza are fully cooked.
11.In a separate bowl, whisk together the chopped ginger, minced green onions, dark soy sauce, low sodium soy sauce, black vinegar, shaoxing wine, chili paste with garlic, and dark sesame oil.
12.Serve the cooked gyoza hot with the sauce on the side for dipping.

PROS

Easy to make and customize to your own tastes, these Jiaozi are juicy and full of flavor.

They can be made ahead and frozen for later use.

CONS

High in sodium and saturated fat, these Jiaozi should be enjoyed in moderation as part of a balanced diet.

The prep time for this recipe can be a bit lengthy, but the end result is worth it.

HEALTH & BENEFITS

Jiaozi are a good source of protein and fiber. The cabbage in this recipe is high in Vitamin C and antioxidants, while the ginger has been linked to reducing inflammation and aiding digestion.

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