And what is gyōza you ask? Japanese potstickers, my dears. Something I adore and order every chance I get when I'm dining out. But make them from scratch at home? Never even considered it. And if it weren't for blogger buddies Amy and Lisa, I would still be eating these only at restaurants, never realizing how amazing these can be if you make them yourself.....oh my, what a difference. Night and day.  

Gyōza originated in China, and it's said to have been introduced to Japan in late 17th century. You can cook them in various ways: deep-fried, boiled, steamed, or pan-fried. And they can be filled with only vegetables or in combination with meat. The most common filling combination would be shrimp, pork and cabbage. And just so you know, gyōza is pronounced hard "g" Gee--yo--zah.

First, let me tell you how I discovered this wonderful cookbook. I was introduced to Andrea Nguyen on Amy's blog in February. And then again on Lisa's blog in April. Those two posts convinced me I had to try my hand at these so I ordered the book. And I thought: I can do these! I think.

So the book arrived and has been staring me in the face ever since I received it. I've been procrastinating; no question the book was intimidating me. The photos, the talent this chef has. Amazing. It was starting to draw dust on the kitchen counter; my thinking was that sooner or later I would either force myself to make something or put it away. Have you ever done that? The problem is I don't cook a lot of Asian food (basic fried rice, shrimp with lobster sauce and sweet and sour pork are the only recipes I've ever made. How Chinese and simple can it get?) and I certainly had never made dumplings. A couple weeks ago I opened the book, read it cover to cover, reread Amy and Lisa's postings and then spent Saturday afternoon making these. Man, were they good. And not as difficult as I thought it would be. But the best thing is this: you can make them when you have time and freeze them!

My pleating/crimping is certainly not professional, but passable. Andrea ( and the rest of you talented Asian cooks) would probably cringe. The filling was wonderful and the only hesitation I have is the dipping sauce suggested for this particular recipe. I really didn't care for it. I fiddled with a couple others and finally came up with one that I liked, but I can see it's going to be an ongoing project to find a perfect sauce. Perhaps you already have your own favorite dipping sauces, so by all means, use them.

I am going to try to give you directions the way Andrea did in the book, so while this may sound a little long and involved, I'll try to simplify it as best I can. These really are not difficult to make, I promise! And so worth the time (there are periods of dough resting, so it took me a good part of an afternoon) it takes. Make them on a rainy day and freeze them. And I bet your kids can make the pleats better than I did!
(Japanese pork and shrimp pot stickers)
From Asian Dumplings by Andrea Nguyen

 Ingredients for the filling:
2 cups lightly packed, finely chopped napa cabbage
1/2 teaspoon salt, plus another 1/4 teaspoon
2 cloves garlic, minced and crushed into a paste
1 teaspoon grated fresh ginger
2 tablespoons chopped Chinese chives or scallions (white and green parts)
6 ounces ground pork, coarsely chopped to loosen
1/3 pound medium shrimp, shelled, deveined and chopped
Scant 1/4 teaspoon sugar
Generous 1/2 teaspoon black pepper
1 1/2 tablespoons Japanese soy sauce or light (regular) soy sauce
1 tablespoon sake
1 tablespoon salt
1 teaspoon sesame oil
Canola oil or sesame oil or a combination of both, for frying

Ingredients for the dumplings:
10 ounces (2 cups) unbleached all-purpose flour
3/4 cup just-boiled water

Ingredients for the dipping sauce:
(Mix together well so the sugar dissolves)

1/4 cup soy sauce
3 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 teaspoons sugar
slivers of scallions
2 teaspoons sesame oil

1/2 teaspoon salt
1/2 to 1 teaspoon chile oil (optional)

Method for filling:
In a large bowl, toss the cabbage with the 1/2 teaspoon salt. Set aside for about 15 minutes to draw excess moisture from the cabbage. Drain in a fine mesh strainer, rinse with water and drain again. Place in a tea towel and wring out any excess moisture. You should end up with about 1/2 cup firmly packed cabbage.

Place the cabbage in a bowl and add the garlic, ginger, chives, pork and shrimp. Stir and ligihtly mash the ingredients so they start coming together.
In a small bowl, combine the remaining 1/4 teaspoon salt, the sugar, pepper, soy sauce, sake and sesame oil. Pour over the cabbage mixture and stir, breaking up the larger chunks of pork until everything comes together in a cohesive, thick mixture. Cover with plastic wrap and set aside at room temperature for 30 minutes to develop the flavors. You should have about 2 cups of filling. You may prepare this a day ahead and refrigerate. Bring to room temperature before assembling the dumplings.

Method for the dumpling dough:
Line a baking sheet with parchment paper and lightly dust with flour.
Have your filling ready to go because you will want to fill the dumplings right away.

Bring the water to a boil and remove from heat. Let stand about a minute.
Put the flour in the work bowl of a processor. (You can also make these by hand.) With the machine running, add the 3/4 cup of water in a steady stream through the feed tube. When all the water has been added, stop the machine and check the dough. It should look rough and feel soft but firm enough to hold its shape when pinched. Add water by the teaspoon or flour by the tablespoon if needed. (I didn't) Then run the machine for another 10 seconds to further knead and form a ball around the blade. Do not overwork the dough.

Flour a work surface and knead the dough for about 30 seconds for machine-made dough, 2 minutes for hand made dough. The resulting dough should be smooth and somewhat elastic.

Press on the dough; it should bounce back slightly, but leave a slight impression of your finger. Place the dough in a zip lock bag and seal tightly, expelling all the air. Allow to rest at room temperature for a minimum of 15 minutes to a maximum of 2 hours. The dough will steam up the bag and make it ear-lobe soft.

Method for shaping the dumplings:
Remove the dough from the bag, turn it out on a floured work surface and cut the dough in half. Return the other half to the bag, squeeze out the air and reseal.
Roll out the dough to a 1 inch thick log. Cut the log into about 16 pieces.

Dip all the sides of each piece in flour and form it into a scallop shape. Flatten the dough with a rolling pin and roll out to a perfect circle about 3 1/4 inches in diameter. (I covered the remaining pieces with a cloth and filled each one as I finished rolling it out.)

Hold the wrapper in a slightly cupped hand and place about 1 tablespoon of the filling slightly off center on the dough. (At this point I dipped my finger in water and damped the edge half way around.) Fold the dumpling in half and press lightly to seal. Pleat and press into a half moon shape and place on the floured parchment paper. Keep the dumplings covered with a dry kitchen towel while you finish working. Proceed with the remaining pieces and then remove the rest of the dough from the zip lock bag and repeat the procedure. At this point you can cover and refrigerate or freeze the dumplings. They will keep in the freezer for up to a month. Partially thaw and smooth over any cracks with your fingers before cooking.

Method for cooking the dumplings:
In  large non-stick skillet, place 2 parts canola oil to 1 part sesame oil. Add the dumplings (it's OK if they touch each other) sealed side up. Fry for a few minutes until golden brown on the bottom. Carefully, add about 1/3 cup water. It will boil and bubble. Cover the skillet with a lid or aluminum foil and lower the heat to medium. Cook until the water is nearly gone, about 8 to 10 minutes. After 8-10 minutes, remove the top slightly to allow the steam to escape. When you hear a frying sound, remove the lid entirely and allow to fry another 2 minutes or so until the dumplings are brown and crisp on the bottoms. Remove from pan and serve with the bottoms up so they remain crisp. Serve with dipping sauce.


  1. Barbara, thanks so much for the excellent information and correct pronunciation of Gyoza. I've never eaten them, but thanks to you, that will soon change.

  2. Wow, those gyoza look absolutely perfect..what are you talking about? They look exactly like what I'd pick up from my local restaurant. Fabulous job Barbara, I've never actually made gyoza myself, so hats off to you :)

  3. Well done, Barbara! You did a great job on these 'jiao-zi'! I'm sure you had fun too. Have a fabulous day!
    Blessings, Kristy

  4. Bravo!!! Actually, the "wrappers" don't seem so hard to make... maybe I'll try making my own next time.

    Thank you for the correct pronunciation. I am still battling over gyro. My Greek friends assure me that it is Ghee-rhoh, but I've heard jigh-row more often than not.

  5. These look great! A lot of work but it paid off, I'll bet they were delicious, thanks!

  6. My idea of eating is small portions, many flavors..I love appetizers!

  7. Great job. I've been wanting to make these for some time, but I needed a post like this to get me going.
    Oxi Clean would be great for your white colander.

  8. We certainly are on the same wavelength :) Your gyoza looks wonderful! I love the filling with shrimp and pork! My dad just called and said my pelmeni post inspired him to get the special mold, so I'm excited to be getting it soon so I can make more dumplings - my daughter loved them so much!

  9. Barbara..... I am so jealous, this gyoza look so good. I never made it myself, this would be a nice challenge for me to make. Thanks for the recipe dear!

  10. Sam: It was great fun to make them!

    Shaz: I'm so glad you think so!

    Kristy: Yes, they were fun once I got the hang of it.

    Chan: I always thought it was jigh row too.

    Debbi: Not hard work though.

    Sophie: Thanks! I value your opinion!

    BD: I would just as soon order several appetizers and no main course. And do it often too.

    Mimi: The stain is out of my shirt so will try your suggestion on the collander.

    Natasha: I loved your post today too!

  11. oh wow your a star these look amazing!!!
    Maitake taste like shitaike and um they have their own taste hope your find one LOL

  12. I hadn't even eaten potstickers until it was a Daring Cooks challenge. Now I love them. Yours look perfect to me.

    Thanks for your comment on my German Chocolate Cake post. I'm sure a cake mix version wouldn't be as fabulous as your from scratch cake, but many scratch cake recipes don't work very well at our high altitude consistently. It would be fun to do a side by side taste test one day. Is your recipe on your blog?

  13. I love all kinds of asian dumplings. I never imagined the dough to be quite as simple as flour + hot water + zip lock bag!

  14. Beautifully done, they look absolutely lovely. I would be intimidated to make these, but thats the cool thing about being a food blogger, it makes you go out of your box (something I'm not used to doing). I am so impressed with these gyoza!
    *kisses* HH

  15. Your gyozas look beautiful! Nice job on them. I usually just use gyoza wrappers, but now I'm going to try making the wrappers myself. Don't you just love that they freeze so well?

  16. They look delicious! Your crimping looks great, and those crispy surfaces are making me hungry. I have to try pot stickers next! (and thanks for the mention!)

  17. Potstickers have been on my "too-make" list for too long now. This recipe looks phenomenal so I'm bookmarking it and hoping to make it soon! (The only alteration I plan on making is to use ground turkey instead of pork.) They look amazing!

  18. Barbara you don't give yourself enough credit-you have great pleating skills! :D They look wonderful!

  19. excellent--i appreciate the introduction and tutorial! that filling is seriously tempting, and i think your crimping is quite impressive! i'll tell ya--that browned bottom bit would be the highlight for me--chemistry at its most delicious. :)

  20. I don't know if I've ever had Japenese food!

  21. They look beautiful!!!You did a great job!!The filling is amazing.

  22. I was like you, gyoza were something I at at the Chinese or Oriental restaurant that specialized in them; never dreamt I would make them; now that I have your detailed explanations and pictures, I can! They look so so good!

  23. Wow, you did a terrific job with the gyoza! They look amazing, just like I'd get in the restaurant! You've mastered it!

  24. have wanted to make these for quite some time but have been hesitant for the same reasons as you were. we've been visiting Utah this week and tomorrow we head back home BUT before we do, we're scheduled to take a Dim Sum class at the Viking Cooking School - I am soooo excited! And you, my dear, are a total Rock Star!!!

  25. I am so. Incredibly. Impressed! These look infinitely better than take-out. Seriously.

  26. these are so beautiful! What do you mean you don't crimp like a pro? This sounds great!

  27. Oh wow, I think they look very professional! I know my husband would love it if I made these. Delicious!

  28. I think you have done an excellent job! I have never made the dough from scratch!

  29. I'd already heard of Gyoza and found them truly delicious but thought of making my own scared me. Yours look so fantastic and it's your first attempt - great job! I've never made any of these dumplings or noodles but should really take the plunge I guess...

  30. You even made the dough! Wow! I love, love, love dumplings.

  31. Rebecca: I'm going to look at the markets around here and see if any of them carry that mushroom. I don't think they do.

    Barbara: I've never posted it because the recipe I use is the original and it's online everywhere. But I'd love to compare the two side by side.

    Francesca: I know. Couldn't be a simpler dough to use. I was amazed.

    HH: Oh yes you did...you made macarons! I haven't done that yet.

    Lyndsey: Being able to freeze them makes life so much simpler for busy people.

    Lisa: No, I thank YOU for doing the post last winter!

    Faith: They were amazingly easy.

    Lorraine: Coming from you, I will pat myself on the back! :)

    Grace: Oh yeah, that bottom was delicious.

    Blonde Duck: If you've never had pot stickers, you should make them!

    Erica: Thank you! The filling was really good and garlicy!

    Joumana: Yes, do make them. It was so much easier than I expected.

    Dishesdone: I don't know about mastered, but I wouldn't hesitate to make them again for company!

    Smith Bites: I hope you're going to post about the dim Sum class.

    Joanne: Thanks! They took a little time, but I love the idea of freezing them.

    Bryan: Sweet of you!

    Bridgett: Next time you have a free afternoon, try them.

    Anh: Have you ever seen an easier dough?

    Vanessa: There are some other recipes in her book that I'm not sure I'd ever try, but this one was not difficult.

    TKW: The dough was the easiest part!

  32. Barbara, These look fabulous! Your crimping looks perfect to me. I always buy these frozen, but I think I will give them a try.

  33. Your gyoza looks delicate and perfectly crispy at the bottom. I really love this cookbook too!

  34. Yours look wonderful, Barbara! I made them from scratch once and they were fabulous and messed up somehow the second time so never did it again. I do remember I didn't like their dipping sauce either! Your recipe sounds fool-proof... will give it another go because I love gyoza( best ever were duck at NOBU!).

  35. I LOVE gyoza!! Yours look absolutely perfect, Barbara!!

  36. Barbara>do look up my email on my blog so I can respond directly and won't bore your lovely readers.... however.... the Nobu dumplings had foie gras in them I think, and ginger... they dissolved in my mouth so it may have been confit.
    I could be wrong about the ingredients... it was a long time ago. Next Restaurant is still in the planning stage in Chicago and won't open until fall. and I am embarrassed to say...I've never been to Miami so never to michaels!

  37. Gorgeous photos as usual, and & very fascinating post!

    I hope you have a wonderful weekend!


  38. You did a fabulous job with these. One of my grandson's adores these and can eat a whole plate by himself. Your recipe sounds outstanding. I hope you are having a wonderful day. Blessings...Mary

  39. These are amazing!! I can't imagine taking this project on in my own kitchen - bravo.

  40. Hey Barbara, I love Gyoza too! Yours looks absolutely wonderful. I'm full and I'm feeling that hunger one feels when an appetizing photo is on the screen. We make them sometimes. Well, this filling. I buy the dough, but it is still better than restaurant dumplings.
    The bottom photo is great by the way!

  41. I am so impressed - I love the prep photos and this recipe has me drooling! I've had potstickers before, but nothing that sounds this mouthwatering. Thank you for the cookbook recommendation - I am bookmarking this recipe!

  42. Elra: Try them! They are easier than one would think.

    Pam: Make them one day when there is horrible weather and you feel like cooking! So much better store bought.

    Amy: It's a wonderful book!

    Deana: Thanks for the response. They sound wonderful! Foie Gras would be marvelous with the duck.

    Lucie: Thanks!

    Agneta: Glad you liked it!

    Mary: Teach your grandson to make them..it would be a fun project!

    Lecia: One thing at a time. Right now you are dealing with new glasses!

    Stella: Have you ever seen a simpler dough recipe? I was amazed.

    Laura: They were mouthwatering, for sure.

  43. dumplings are the first thing i go to order whenever going to restaurants that sell them. these look absolutely mouthwatering!

  44. I LOVE gyoza! Yours look picture perfect to me. I made these decades ago when I first started cooking. I've gotta try them again soon. I just bookmarked your recipe. BTW the blueberry muffins you asked me about were really good. Honestly, I think they just may have been the best I've ever had. Let me know if you try them! Hope you have a great weekend ;)

  45. Wow, Barbara, those dumplings look perfect! I very recently made dumplings for the first time with a (half) Japanese friend of mine, and after they were made, it was very obvious which ones were made by her and which ones by me. Hers were beautiful, mine were rather frumpy, but they all tasted delicious! I still have some frozen and after looking at your photo, I think I will definitely cook them up tonight!

  46. GREAT photos throughout... really well put together!! Everything is just perfect here my dear!


  47. I've always wanted to make these but I could never find the wrappers, I didn't realise all you needed was flour and water...thanks for the recipe

  48. http://jingleyanqiu.wordpress.com/2010/05/15/poetry-award-for-week-18-thursday-poets-rally/

    Happy Saturday!
    Two Awards.

  49. I actually just started eating these (one of the only frozen foods I buy) - but now that I know I love them I want to try making them on my own! Wow, they look great!

  50. Teresa: I did that too; ordered them out all the time.

    Kathleen: Will definitely try the muffins!

    msmeanie: I made my gyoza too big at first. I need more practice!

    Amanda: That's sweet. Thank you!

    Chanell1: I know! So simple, isn't it?

    Jingle: I like that photo too! Thanks for the awards!

    Simply Life: I was amazed at how easy they were. It just takes a bit of time.

  51. Your a star! you picked my favorite fillings!

  52. Gyoza is one of my favourite, favourite things! I am far too scared to make my own though. I think your photograph looks amazing - the crimping looks professional enough to me!

  53. You did an excellent job on them! Your crimping looks fine. Just as good as any restaurant I've been to. And boy do they look delicious!

  54. Your gyoza look great. Nice photos! I love these little dumplings, I order them all the time.

  55. Barbara, I just have one question for you...can I move in with you? I really don't eat that much and I take short showers. The eating part would be subject to change however when I do move in, cause I would be urging you to try even more new recipes for me to taste test.

  56. They look gorgeous,Barbara! Could you use smaller ones for a wanton soup[which I am addicted to]?

    You and Buffy make me want to cook!

  57. Natural Selection: Mine too!

    Foody cat: These were soooo simple. Please give them a try.

    Cinnamon Girl: So glad you think so. The first few were not so great and I was tempted to make them too big.

    Samantha: Anytime I see them on a menu, I order them too.

    June: That is so sweet! But I cook in spurts. But the room is there, waiting for you!

    Ubermouth: Very easy to make them any size you want. They would be marvelous in a soup!

  58. Hi Barbara,
    Dumplings, especially Asian inspired are one of my favorite things to make and eat! I love your recipe and just put it into pages in my documents so I won't lose it and can make it soon!! Your dipping sauce is just filled with flavorful and healthy ingredients. I make mine with scallops all the time and I am very excited to make your recipe using shrimp,
    Thanks for another winner of a recipe :)

  59. Oh my goodness! I have had such a craving to try my hand at making some sort of dumpling. I don't know what's come over me. I was thinking to "wet my hands" with wonton wrappers as a beginning however, the dough doesn't sound impossible. I may just give it a try. Thank you so much for taking the final step Barbara. I appreciate your detailed instructions and will be saving this, along with Natasha's recipe for the moment I get the confidence.

    It sure it GREAT to be back!!!

  60. These do look totally delicious. I have never heard of these before - I have learnt something new today! :) With love, Lucie x

  61. Barbara, this is just the inspiration I need! I've made other versions of dumplings but not gyoza. I'm going to have to make a shopping list of ingredients and get cracking on this gyoza project. Your pleating looks great, btw.

  62. Barbara these look amazing and yummy, a friend of mine speked me about a new Japanase Cook Class, I hope to take, is nice and amazing, your pictures are lovely an perfect! gloria

  63. Fabulous! those gyoza look perfect and very promising!



  64. http://itistimetothinkformyself.blogspot.com/2010/05/jingles-may-follower-award-week-3.html

    Happy Monday,
    friendship awards 4 u.

  65. we certainly are on the same wavelength - I wish I would have seen this post before I made mine - I used dumpling wrappers I picked up in Chinatown - from here on out I will make my own dough and I will wait until its "ear lobe soft"

  66. I Love this book! I have tried several recipes from it already and have really been pleased with the results. I haven't tried the gyoza though but will soon enough after seeing this.

  67. Mmmmmmmmmmmmm. Oooooh, I can smell them frying, that heavenly scent.....mmmmmmmm

    Dumplings are one of my all time favorite foods, and my kids are crazy about them! I've never braved making my own skins, though. Yours look fantastic!

  68. Now I see what you mean about wavelenghts. They look superb!

  69. I just made these two nights ago. I love homemade gyoza.

  70. Fantastic looking potstickers. I'm starving in the office just looking at their crisp bottoms (sounds weird!!). :)

  71. i made your dumplings... so good... and used a pasta machine to get them thin enough which worked out well.. tried some duck/foie gras gyoza... too pureed a texture... will try again!!!

  72. I've been lucky to have Andrea Nguyen, herself, cook me dumplings. And they are always awesome. Yours turned out gorgeous. I'm sure Andrea would be most proud.

  73. My one twin absolutely adores dumplings. He'll it a whole batch of 10 when we got out for Chinese and complains if he has to share. Thanks for passing along the dumpling recipe. I hadn't really thought to try making them at home. I will surely be a hero after giving it a try.

  74. Love these dumplings that go so well with a little vinegar and julienne ginger!



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