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Potstickers’ delicious filling made from tender pork, cabbage, garlic, ginger, and shitake mushrooms. To get that all-important contrast between a soft, outer top and a crisp, gold-brown base with an evenly cooked, tasty inner, they are steamed first and pan-fried.

Crispy Gyoza Dumplings Recipe

5 from 1 vote
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Potstickers’ delicious filling made from tender pork, cabbage, garlic, ginger, and shitake mushrooms. To get that all-important contrast between a soft, outer top and a crisp, gold-brown base with an evenly cooked, tasty inner, they are steamed first and pan-fried.
Servings: 6
Prep Time 35 minutes
Cook Time 30 minutes
Chill Time 15 minutes
Total Time 1 hour 20 minutes

Equipments:

  • non-stick skillet

Ingredients:

Fillings

  • ½ head Napa cabbage
  • 1 tsp salt
  • 7 pcs dried shiitake mushrooms
  • 2 egg yolks
  • ¾ cup green onions (finely chopped)
  • 1 tbsp ginger paste
  • 1 tbsp garlic (minced)
  • 1 lb ground pork (preferably 80% lean 20% fat)
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp cooking wine (or dry sherry)
  • 1 tbsp sesame oil
  • 1 tsp chili sauce (optional)
  • ¼ tsp ground black pepper

Dipping Sauce (optional)

  • 2 tbsp rice vinegar
  • 2 tbsp rice wine
  • 1 tbsp Chili oil
  • 1 tsp sugar
  • 2 tbsp soy sauce (low sodium)

For Slurry Mixture (for frying 6-8 at a time)

  • 1 tsp wheat starch (or cornstarch)
  • 5 tbsp water
  • ¼ tsp vinegar

For the wrappers

  • 30 rounds Gyoza wrapper (or potsticker wrapper)
  • 1 tbsp oil

Instructions:

Prep the Fillings

  • Chop the napa cabbage. Follow the next step carefully, or your uncooked potstickers will be soggy and will tear as cabbage releases its water content when it cooks.
  • Put the chopped cabbage into a bowl together with one teaspoon of salt, and toss. Salt draws the moisture out of vegetables. Let it stand for between 20 and 30 minutes, then squeeze it down several times to take out as much water as possible. Put to one side.
  • If you're using dried Shiitake mushrooms, re-hydrate them using hot water for 15 minutes. After that, squeeze the water off and finely chop them.
  • Roughly chop the mushrooms (if you're using the fresh ones), garlic, ginger, and green onions and place them into one side of your bowl. On the other side of the bowl, add the egg yolk and give it a little whisk. Now add the shredded cabbage, the ground pork, and the rest of the filling ingredients.
  • Mix the fillings well until everything is evenly combined. Next, cover the bowl with plastic and either flash freeze for 15 minutes or chill for 30. (You can chill for up to 24 hours if time isn't an issue). Chilling the filling makes the mixture less wet and also makes the stuffing easier to work with. That way, you won’t finish up with soggy potstickers.

Assemble:

  • Take a baking tray and line it with parchment paper. Also, set aside some damp paper towels (alternatively, a damp cloth) to cover the potstickers and keep the moisture in. Cover your wrappers in plastic wrap and take them singly when you need them. Fill a bowl with some water.
  • Take between two to four wrappers and put one tablespoon of the filling mixture into the middle of EACH wrapper. How many you do at a time depends on how fast you can handle.
  • Wet the end of your finger with water and moisten half the edge of each wrapper. Fold the wrapper in half, making it half-moon-shaped. Pleat or crimp the edges with a fork.
  • It is essential to ensure that the fillings of each potsticker are properly sealed. How To CRIMP: press one-quarter of the length of the fork’s tongs into the edges of the dumplings, all the way along to seal the edges.
  • Put the uncooked, formed potstickers onto a baking tray and cover with damp paper towels or a damp cloth. Repeat until you’ve formed the whole batch.

How to Pleat Potstickers:

  • To make pleats, you need to fold the wrapper in half, and keeping the back of the premoistened wrapper flat, you pleat the front half and squeeze it tight shut against the back. Yes, you only need to pleat one side.
  • Begin at one end and work your way across to the other. You make one crease on the front side then fold it back, creating a little tuck.
  • Then firmly squeeze the pleat or tuck onto the back edge to make the seal.
  • Repeat across the dumpling until it is entirely sealed, and water cannot get in.

How to Make Crispy Skirt Potstickers

  • Grab a nonstick skillet (one that has a lid), add one tablespoon of vegetable oil, and heat on a medium to high heat setting.
  • Put around 6 or 8 potstickers (or however many conformably fit depending on the diameter) into the skillet, sitting on their flat bottoms, and leave (untouched) until they are cooked to the stage where their bases are lightly gold/brown. It will take approximately two minutes, but keep an eye on them to make sure they don’t burn. Lower the heat if necessary.
  • Pour one-third of a cup of chicken broth (or water) or the slurry mixture into the skillet and put the lid in place. It will splatter a bit. You can prevent this by taking off the heat for about 30 seconds before you add the broth. Continue to cook for about 4 to 5 minutes in the medium heat, until the top of the dumplings turns translucent and the water has been reduced to a thick paste (this happens if using a slurry mixture). You can check the pictures above for reference.
  • Take the lid off and turn the heat down to low, let the slurry cook for another one or two minutes, it will start off as a thick paste but as it continues to cook the paste will evaporate and becomes a thin coating until the potstickers’ bottoms get crispy.
  • Once cooked to satisfaction, place a plate on top of the skillet and quickly flip the dumplings so the golden brown lacy skirts face up. Make sure to use a plate that is a bit wider than the skillet.
  • Serve the potstickers with a dipping sauce.

Watch the Video:

Notes

  1. Make sure to use a non-stick skillet when pan-frying the potstickers.
  2. Chinese dumplings should not be defrosted, you can cook them while frozen.
  3. You can use store-bought frozen dumplings or homemade dumplings.

Nutrition Information:

Calories: 296kcal | Carbohydrates: 6g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 622mg | Potassium: 461mg | Fiber: 1g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 24mg | Calcium: 87mg | Iron: 1mg

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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Course: Appetizer, dinner
Cuisine: Asian
Keywords: chinese dumplings, gluten free potstickers, homemade dumplings recipe, potstickers recipe