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Delicious and fabulous to make ahead, these tasty little dumplings/gyoza/potstickers are a wonderful appetizer, or even a snack.
I LOVE these things. They’re so much fun to make, and a LOT of fun to eat. I like to get a group together (it used to be my stepdaughter and friends) and make a ton of them.
Some to eat now, some for the freezer. It’s fun to sit around and fill (and use the handy little tool) and chat with everyone, and at the end of it – you get to eat!
Handy dandy tools
You don’t HAVE to have one, you can simply fold them over and crimp them by hand, but if you have access to a good Asian grocery store, or Amazon, pick a couple of them up (they’re inexpensive!)
What’s in these?
There are many variations on potstickers, lots contain vegetables like cabbage or mushrooms, but I feel like those are too spring-roll-like for my tastes, and stick with the basics: flavored up ground pork… with a delicious dipping sauce to go with it.
How are they cooked?
Many restaurants deep fry these, but I like the more traditional method of browning the bottoms in hot oil, then adding water to the pan, popping the lid on and letting them steam the rest of the way. Try and eat just one. Heck… try and only eat 5!!
Why don’t you have an Asian themed dinner – with one or all of these?
- 1/4 cup soy sauce
- 1/4 cup white wine vinegar
- 1 tsp freshly grated ginger
- 1 tsp freshly minced garlic
- chopped scallions to garnish
- Mix all filling ingredients together in a large bowl.
- Fill gyoza wrappers with approx 1.5 teaspoons filling (don't overfill) brush water on the edges, press firmly in dumpling press if you have one, or just fold over and crimp with your fingers.
To cook/eat now
- Heat a small amount of oil on medium heat and add potstickers and cook till bottoms are golden.
- Add half a cup of water - cover and let them steam for simmer approximately 6-8 minutes.
- Serve immediately with dipping sauce
- Whisk sauce ingredients in a small bowl - add the chopped green onions when ready to serve.
- Spread potstickers on a baking sheet until firm, then store in a ziploc bag.
To serve from frozen
- Don't thaw, just cook as above, increasing the steam time to 8-10 minutes.