How to Cook Yummy Pot-stickers (Gyoza)

Pot-stickers (Gyoza). Heat oil in a heavy skillet over medium-high heat. Plump, pork-filled pot stickers, also called gyoza, are stuffed with fresh vegetables and served alongside a fragrant, gingery dipping sauce. Cook for two minutes without touching them.

Warning: this recipe is slightly different from the traditional recipes you'll see. It consists of beef instead of pork and carrot instead of cabbage (I'll be sharing a more traditional version in the next few months). Filled the pot stickers and steamed them. You can cook Pot-stickers (Gyoza) using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pot-stickers (Gyoza)

1. Prepare of Some won-ton wrappers (don't be a jackass, just buy them).
2. You need of about 1/2 a pound of any meat you want (ground or chopped fine) (if using whole beef primal/subprimal, I recommend cooking ahead of time).
3. It's of Baby Bok choy, chopped fine.
4. It's 3-4 cloves of garlic minced.
5. You need 1 of big knob of ginger, diced fine.
6. You need of Juice of a lime.
7. You need 1 spoon of sambal (garlic-chili paste).
8. Prepare 1/2 bunch of chopped green onion.
9. It's 1 of glug of soy sauce, mirin, rice vinegar.
10. You need of light drizzle of toasted sesame oil.
11. Prepare of Pepper, red pepper flake.
12. You need of vegetable oil.
13. You need 2-3 tablespoons of water.
14. It's 1 knob of butter.

But I have to say that the end result wasn't quite what I had expected it to be. I wasn't fond of the texture, which was a little chewy. The crunchy part was OK, but just OK. Gyoza and pot stickers are two separate dumpling styles—the former a newer Japanese creation, the latter an old Chinese staple.

Pot-stickers (Gyoza) step by step

1. Combine all of the ingredients with the exception of water, oil, butter and the won ton wrappers (smartass). Set aside in the fridge covered in plastic (this can be done ahead of time).
2. Place a small spoonful (1 teaspoon-ish?) of the filling in the center of a won ton wrapper. Dip your finger in some warm water and run along the edges of the wrapper. You don't want it sopping wet, just sticky. Bring up all of the corners, working in a counter-clockwise fashion (it doesn't matter, thats just how I do it) and pinch the seams together, ensuring you press out all of the air, and the pot-stickers are sealed completely. Set these aside under a damp kitchen towel until ready..
3. Bring a small drizzle of oil to temperature over medium/medium-high heat and place in the pot-stickers. Let fry until the bottoms begin to turn golden brown. Once achieved, dump in approximately 2-3 tablespoons of water and immediately cover. Steam for 3 minutes..
4. Blot out any excess water and quickly add a bit of butter. Fry for a bit longer, continually checking the bottoms of the won tons to ensure you are not burning them (ride the heat throttle to compensate). Once they are fried to your liking, remove to a paper towel lined plate and serve with soy sauce and more sliced green onion!.

But the two are very similar, and not just in their popularity. When navigating the dumpling stretch of the Trader Joe's frozen food aisle, you might come across salmon gyoza. The popular method for making potstickers now is what Nguyen calls the "fry-steam-fry," where the dumplings are first lightly browned in some oil, water is added to the pan, which is then covered to steam and cook the dumpling filling, then the pan is uncovered to let the water cook off and the dumplings pan fry until crispy on the outside. There's so many variations on what different brands call their product. But generally potstickers, dumplings and gyoza are the same.