Gyoza (Pot Stickers) recipe
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Ingredients
- 1 teaspoon sesame oil 1 teaspoon red curry paste 2 cups finely shredded cabbage ¼ cup shredded carrot 1 ½ tablespoons minced garlic ¾ pound lean ground pork 1 small egg ¼ cup chopped green onions 3 water chestnuts, chopped 2 teaspoons minced fresh ginger root 1 tablespoon soy sauce 1 tablespoon fish sauce 2 teaspoons sesame oil ½ teaspoon brown sugar ¾ cup seasoned rice vinegar ½ cup low-sodium soy sauce ⅓ cup thinly sliced green onions 1 teaspoon sesame oil 1 clove garlic, minced ½ teaspoon chili paste (such as Sambal Oelek®) 1 (16 ounce) package round gyoza wrappers 2 tablespoons vegetable oil ½ cup chicken broth
Nutrition Info
- 442.4 caloriescarbohydrate: 49.5 gcholesterol: 66.7 mgfat: 18.2 gfiber: 2.6 gprotein: 20.5 gsaturatedFat: 4.6 gservingSize: -sodium: 1629.7 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Gyoza (Pot Stickers)
Directions
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Heat 1 teaspoon sesame oil in a skillet over medium heat, add curry paste. Cook until aromatic, about 30 seconds. Add cabbage, carrot, and 1 1/2 tablespoons garlic, cook and stir until cabbage is wilted and moisture has evaporated, about 3 minutes. Remove from heat, allow to cool.
Mix pork, egg, 1/4 cup green onions, water chestnuts, ginger, soy sauce, fish sauce, 2 teaspoons sesame oil, and brown sugar together in a bowl. Stir in cabbage mixture.
Whisk together rice vinegar, low-sodium soy sauce, 1/3 cup green onions, 1 teaspoon sesame oil, 1 clove garlic, and chili paste. Let dipping sauce flavors meld for at least 15 minutes before serving.
Separate and place gyoza wrappers onto your work surface. Spoon about 2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wrappers with water. Fold one side of the wrapper over the filling onto the opposite side to form a crescent-shaped gyoza. Press edges together to seal.
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook half the gyoza until lightly browned, about 1 minute per side. Pour 1/4 cup broth into skillet, reduce heat and cover. Steam until broth evaporates and gyoza are translucent, about 5 minutes. Repeat with remaining oil, gyoza, and broth.