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–+ servings
Pork and Shrimp Gyoza on a tray with spicy dipping sauce and fresh herbs.

Pork and Shrimp Gyoza (Pot Stickers)

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
Perfect little parcels, my Pork and Shrimp Gyoza (potstickers) are full of flavour. These tasty little morsels are much easier to make at home than you might think and WAY cheaper than getting takeout.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Serves 4 (40 Gyoza)

Ingredients

for the gyoza dipping sauce:

  • 60 ml light soy sauce
  • 60 ml rice vinegar
  • 1 Tbsp sesame oil
  • 1 ½ tsp sugar
  • 1 hot red chilli finely sliced

for the filling:

  • 300 g ground pork
  • 6 large cooked shrimp / prawns peeled and deveined
  • 4 Chinese cabbage wombok leaves, very finely shredded
  • 225 g can of water chestnuts drained and finely diced
  • 2 spring onion / green onions finely sliced
  • 2 cloves garlic crushed
  • 2.5 cm piece of fresh ginger, finely grated
  • 1 egg lightly beaten
  • 1 Tbsp cornstarch / cornflour
  • 1 Tbsp light soy sauce
  • ½ tsp sea salt
  • 1 bunch cilantro / coriander finely chopped
  • 1 bunch Thai basil leaves finely chopped (optional)

to cook:

  • 40 Gow Gee or wonton wrappers defrosted
  • 2 Tbsp vegetable oil

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • MAKE THE GYOZA DIPPING SAUCE: Stir together all dipping sauce ingredients in a small bowl and set aside to infuse.
  • MAKE THE PORK FILLING: In a large bowl, stir together all filling ingredients, then use your hands or a spatula to mix until well combined and slightly sticky.
  • FILL GYOZA: Dust a tray or large platter liberally with cornstarch and fill a small bowl of water. Lay eight gyoza wrappers on a work surface and place a heaped teaspoon of filling in the middle of each.
  • FOLD GYOZA: Working one at a time, dip your finger in the water and run it around half of the edge of the wrapper, then fold the sides together and press to seal. Holding the gyoza in your hand, dampen the sealed edge and fold small pleats to shape.
  • REPEAT: Transfer the completed dumplings to the prepared platter or tray, and repeat with the remaining wrappers and filling. At this point, you can freeze the dumplings or proceed to cooking.
  • COOK GYOZA: Heat vegetable oil in a large non-stick skillet or frying pan (it needs a lid!) over medium heat. Place the dumplings close together in the pan and cook without moving for 2-3 minutes or until golden brown and crisp on the underside. Carefully pour in half a cup of water, then cover with the lid - this can splash a little, but move quickly, and you’ll be fine.
  • STEAM GYOZA: Allow the dumplings to steam for 4-5 minutes or until the water has evaporated. Next, remove the lid, cook a minute longer, and then detach them from the pan using a spatula.
  • SERVE: Transfer to a serving plate and serve immediately with the spicy dipping sauce and any extra coriander you have left over.

Notes

  • Folding gyoza takes a little practice! You can also try holding the wrapper in your left hand while making the pleats with your right if you find it more manageable.
  • If you’re cooking from frozen, allow an extra minute or two of steaming time to ensure they are cooked through.
  • 4Keep the open packet of wrappers covered with a damp cloth or plastic wrap to prevent them from drying out. Store leftover wrappers in a sealed bag in the freezer.

Nutrition

Serving: 10Gyoza | Calories: 681kcal | Carbohydrates: 73g | Protein: 34g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 1946mg | Potassium: 999mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1713IU | Vitamin C: 22mg | Calcium: 243mg | Iron: 9mg