Gyoza – Japanese Potstickers


20 gyoza wrappers
300 grams minced pork
1/4 cabbage, shredded
2 teaspoons grated ginger
1 clove garlic, minced
1 teaspoon potato starch
1 tablespoon mirin
Sesame oil, salt, sugar, pepper to taste

Dipping Sauce:

2 tablespoons Japanese light soya sauce
1 tablespoon rice vinegar
Japanese chili oil to taste


11. Filling: blanch shredded cabbage in boiling water, remove and cool off with cold water immediately. Drain and
2squeeze dry very well.
32. Mix blanched cabbage with ground pork and other filling ingredients. Check seasoning to taste.
43. Put 1 spoonful of filling in a wrapper and form into gyoza. Continue with rest of the ingredients.
54. Heat 1 tablespoon oil in a frying pan and pan-fry the gyoza until golden brown in the bottom. Sprinkle with 2
6tablespoons water and put on a lid. Cook until water is evaporated, remove from pan and plate.
75. Mix soya sauce with rice vinegar and chili oil. Serve with gyoza.