Spicy Pork Gyoza
I don’t recall the first time I had potstickers but I do know when I enjoyed my first gyoza. I was with my friend Michael also amicably known as Judge Ito 👨⚖️ (the resemblance is incredible). He took me to Chinatown near Spadina Avenue in Toronto. That day, I had a crash course on the difference between potstickers and gyoza…
First, potstickers originated in China. As the name implies, they stick to the bottom of a wok (pot) which makes them crispy on the outside and moist on the inside. While the two dumplings are pretty much the same, the Japanese 🎌 took this delicious Chinese recipe and recreated them their way, calling them gyoza.
Gyoza dumplings are smaller than potstickers 🥟 which make them a great appetizer. The wrappers are normally commercially made while potstickers are mostly homemade making them thicker and less delicate than gyoza.
Although both are prepared the same way, the filling of a gyoza has a finer texture as the ingredients are minced. The cooking method for both are similar but at the same time somewhat different. As I’m still not exactly sure what is what, I won’t venture to explain any further… One thing I do know is that I love 💖 making my Spicy Pork Gyoza!
After I went with Michael for gyoza, I just had to experiment with them. Oh my! Let me tell you that it wasn’t obvious at first to try to recreate gyoza at home. Inexperienced, folding was my big issue but surprisingly, I got the hang of it pretty fast. I’m sure I will never win 🥇🏆 any “dumpling folding” contests but for a non-Asian woman, I’m still proud of the results.
I’ve modified my Spicy Pork Gyoza recipe year after year until I finally added an important key ingredient that makes this gyoza recipe so delicious… Chili Oil! This Chinese condiment is so flavorful 🤩 and obviously a bit spicy. It gives just the right tone to the dumplings making the filling so flavorful!
Moist, tender and so delicious, this Japanese Spicy Pork Gyoza recipe is definitely a dish you have to make 👩🍳👨🍳. Served with a lovely gyoza sauce as a dipping sauce, this is a great meal to enjoy anytime. Seriously, don’t be intimidated by the crimping… it’s easier than you think.
Bon Appétit!🍽
Check out these other delicious Asian inspired recipes…😀
– Ahi Tuna Poke Bowl
– Dakgangjeong • Sweet & Spicy Crispy Korean Chicken
– Hot & Sour Soup
– Vietnamese Summer Rolls
– Singapore Noodles
– Korean Beef Lettuce Wraps
– Easy Miso Glazed Salmon
– Szechuan Ginger Chicken
– Tuna Tataki with Avocado Slaw
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork
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Spicy Pork Gyoza
Hover to scale
Ingredients
- 1/2 cup nira grass aka garlic chives, finely chopped (substitute chives)
- 1/2 lb. (250 g) ground pork
- 1 cup green cabbage, finely chopped
- 1 tbsp. fresh ginger, minced
- 2 large cloves garlic, pressed
- 1 1/2 tbsp. chili oil, or more to taste see Recipe
- 1/2 tbsp. sesame oil tips & tricks
- 1/2 tbsp. Shaoxing cooking wine
- 1/2 tbsp. low-sodium soy sauce
- 1/2 tsp. granulated sugar
- 1/4 tsp. ground Himalayan pink salt, or to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 30 wonton wrappers or dumpling wraps, or more if needed
- 2 tbsp. canola oil, or more if needed tips & tricks
- 2 tbsp. water
- Gyoza sauce, for serving see Recipe
Directions
- In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended.
- Cover with plastic wrap and transfer to the refrigerator for 1 hour.
- Scoop up some meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over.
- For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until you reach the other end. To make it look prettier, bend it to form a crescent shape.
- Place the gyoza on a lightly floured plate. Keep filling the gyoza until all the meat mixture is gone.
- In a non-stick skillet over medium-high heat, add canola oil. When it gets hot, place gyoza in a circle, flat side down, and cook for 2 ½ to 3 minutes or until nicely browned.
- Pour in water, cover and steam for 3 minutes.
- Remove them from the heat and serve immediately with gyoza sauce.
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Just made this delicious thanks for sharing
Good morning 🌞. I’m happy you enjoyed the recipe! I love pairing them with my Gyoza Sauce… yum! Enjoy your day and thanks for stopping by 😀