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Potstickers Made From Scratch (Pan Fried Dumplings)

They go by many names: Potstickers, gyoza, japanese pan fried dumplings. At the end of the day they are delicious dumplings packed with...

They go by many names: Potstickers, gyoza, japanese pan fried dumplings. At the end of the day they are delicious dumplings packed with loads of asian flavors, pork, and then pan fried for a crispy bottom.


Gyoza Dough Ingredients:

  • 2 cups (310g) all purpose flour

  • 150 ml (150g) water, just boiled

  • Pinch of salt

  • Cornstarch for dusting

Pork Filling Ingredients:

  • 1 pound ground pork

  • 1/4 head of cabbage (salted, squeezed, and drained of water)

  • 2 cloves fresh peeled garlic, grated

  • 1.5 inch knob ginger, grated

  • 3/4 cup thinly sliced green onion

  • 2 tsp tamari

  • Salt to taste

Gyoza Sauce:

  • 1/4 cup plus 2 tablespoons tamari or soy sauce

  • 1/4 cup rice vinegar

  • 1 tsp sesame oil

  • 1.5 tsp honey

  • 2 tsp mirin

  • *optional, if you like it spicy* 1 thai chili thinly sliced


Dough Method:

  1. Place all-purpose flour in a bowl.

  2. Heat up water in a pot by bringing it up to a boil. Add a generous pinch of salt and pour water directly into your flour.

  3. Using a spoon, mix together ingredients until fully incorporated. Start using your hands to knead when the dough becomes sticky.

  4. Once your dough comes together, turn it over on a work surface and knead for 5-8 minutes or until it starts to become smooth. Lightly dust a bowl with cornstarch, drop in your dough, cover with a damp towel and let sit for an hour.

  5. Uncover dough and slice directly in half. Roll each half into 1-inch thick cylinders and wrap each cylinder in plastic wrap. Let sit for 15-30 minutes.

Filling Method:

  1. Take cabbage, remove the core and slice as thinly as you can into little ribbons. Transfer to a medium bowl, season with salt and massage cabbage to release moisture.

  2. Using a spoon, peel your ginger.

  3. Thinly slice green onions.

  4. In a medium bowl, add ground pork. Add softened cabbage, green onion, grated garlic, grated ginger, tamari and season generously with salt. Using your hands, mix together thoroughly.

Gyoza Sauce Method:

  1. Combine tamari, mirin, sesame oil and honey.

  2. *Optional* add sliced thai chili to sauce for spice.

  3. Add sesame seeds and whisk to combine.

Dumpling Method:

  1. Take gyoza dough and divide into 12 equal sized pieces.

  2. Roll one portion of dough into a ball, smush down into a flat circle. Using a rolling pin, roll and shape the disc into a larger disc that is obviously thinner.

  3. Use a 3-inch circular cookie cutter to cut out a perfectly round circle. Repeat the process with remaining dough.

  4. Stack each gyoza wrapper on top of one another, dusting with cornstarch so they do not stick together.

  5. Place 2 teaspoons of mixture in the center of the wrapper. Make sure to not overfill.

  6. Wet the edges with the tip of your finger dipped in water. Fold wrapper around filling like a taco and only on one side. Fold and crimp edges; scalloped all the way across. Seal completely. Repeat with remaining wrappers.

  7. Heat 2 tablespoons of oil in a large pan over medium-high heat. Once the oil is hot and shimmering, add gyoza in a circular pattern all the way across the pan. Make sure they are not touching. Leave in the pan to sear for 2-3 minutes or until the bottoms begin to brown.

  8. Take a ¼ cup of water and add it directly into the pan, generating steam. Immediately cover with the lid, reducing the heat to medium. Let steam for 3 minutes until no water remains.

  9. Bring heat back up to medium-high and reduce the water out or until the bottoms are nice and crisp.

  10. Remove from the pan and serve with sauce.


Paige Briggs
Paige Briggs
Nov 10, 2021

I made a double recipe of filling and filled all of the wrappers that came in the pack I bought (not sure how many were in it), then froze the rest. I found getting the exact right amount of filling to be the hardest part. Too little, or too much made the dumplings hard to fold, so I'd say measuring it out rather than eyeballing it is worth it. I found 2 heaping teaspoons to be the perfect amount for me and my wrappers. I also would suggest ignoring the "crimp 3 times to the edge" and just crimp as many times as you need to get it closed. Once I stopped trying to make 3 perfectly sized crimps, it…


Georgi Nachev
Georgi Nachev
Jun 30, 2021

How many Gyozas do you make from this recipe?


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