Gyoza (potstickers, dumplings)

Potstickers, dumplings, whatever you want to call them, it’s a great recipe to make in bulk and keep on hand in the freezer.


  • Wrapper
  • 310 g flour

  • 150 mL water

  • pinch salt

  • corn starch

  • Filling
  • 1 part meat: pork, beef, chicken, turkey, etc

  • 0.5 part veggies: napa cabbage (traditional), carrots, onion, mushroom, peppers, etc

  • aromatics/seasonings: garlic, ginger, peppers, spices, sauces, etc

  • 1.5 % salt, by weight of meat

  • Dipping Sauce
  • 1 tbsp soy sauce, or tamari

  • 3 tbsp Chinkiang (black) vinegar, or rice vinegar

  • 2 tsp mirin, or honey

  • ½ tsp sesame oil

  • sriracha, chili paste, or thinly sliced chilis, to taste


  • Wrappers
  • Wrappers are easy to make, but it can be quite tedious to make large quantities. Store-bought wrappers work well and are relatively inexpensive.
  • To Make your own (makes about 24 wrappers): Add flour to a bowl, boil the water, add salt, then pour it into the bowl with the flour
  • Mix together with a spoon until it comes together and cools slightly, then knead the dough for a few minutes until it becomes smooth
  • Allow the dough to rest in a corn starch lined bowl for about an hour
  • To shape by hand: Divide dough into 2 halves, roll each half into a log, about 1″ diameter. Cut each log into 12 equal sized discs, then roll out into a roughly 3-4″ circle
  • If you have a pasta roller: Use pasta roller to flatten out dough as thin as you can without it becoming to fragile, then use a 3″ biscuit cutter to cut out the wrappers from the flat sheet
  • Dust the wrappers with corn starch or flour to prevent them from sticking when you stack them
  • Filling
  • Cut all filling ingredients into chunks that will fit through meat grinder (or food processor)
  • Put everything through the grinder on a fine setting (or process to desired texture), then massage the filling with your hands to promote better binding
  • Assembly
  • Spoon a bit of filling into the center of each wrapper
  • Wet the edges with water using a basting brush or your finger
  • Crimp the dumpling together using your desired technique
  • Storage/Cooking
  • Gyoza freeze very well, but make sure to freeze them on a single layer spread apart to avoid them sticking together. Once frozen, they can be transferred to a large bag. They can be cooked straight from frozen.
  • To cook, add some oil to a skillet and heat on medium. Add the gyoza and cook until a brown crust develops on the bottom, about 5 mins (check by lifting them up with tongs)
  • Add a few tbsp water to the pan and immediately cover with a well-fitting lid. Cook for another 5 minutes or until the water has all cooked off and you can hear the gyoza starting to fry again. Uncover, remove from heat
  • Serve with dipping sauce and/or top with chili oil
  • Gyoza Pancake Variation
  • This is all the rage right now among cooking influencers: replace the water used during cooking with a thin slurry of starch mixed in water (use some combination of corn starch and/or flour). Cook as normal, and after you remove the lid, continue to cook until all water has boiled off and a crust develops on the bottom. Serve upside down in one piece
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