My husband absolutely loves pot stickers, and going from big city where you could eat the best of them to a small town where they just don’t make them the same, I knew I would have to get my cook on and make the best recipe I could for him! This recipe is packed full of flavor and is absolutely delicious! Made from scratch, from inside to outside, you’ll never buy them frozen in a box again!
Delicious Gyoza (Potstickers) From Scratch
2 cups flour
1 tspn salt
3\4 cup cold water
Add the flour and salt into a large mixing bowl and make a well in the middle. Add the water and egg to the center of the well and using a fork begin to bring the flour around the well into the liquid mixture in the middle. Work your way out until all the flour is incorporated. If it’s not sticking together add up to an extra tablespoon of water.
Turn onto floured surface and begin to knead the dough until soft and smooth. Don’t force all of the flour to be included, it may turn out to dry.
Cover with plastic wrap and set aside for a minimum of 15 minutes.
Roll the dough using a pasta machine until it’s on setting 6. If using a rolling pin then roll it as thin as you can get it and roughly 1/8″ thick.
Once rolled out use a 4″ circle cookie cutter to cut our your wrappers. Alternatively you can use play-doh cutters or even a glass from your cupboard.
Flour the tops and bottoms, lightly, to ensure they don’t stick together. Cover with plastic wrap or dish towels to prevent them from drying out while you make the filling.
1 lb ground pork
1.5 tspn salt
1/4 tspn pepper
2 tbspn soy sauce
1 tspn sesame oil
1/4 head of purple/red cabbage
2 garlic cloves
1 cup pre-packaged coleslaw
1/4 cup grated carrot
1/4 cup water (seal dough edges)
2 tbspn olive oil
3 tbspn water + more if needed
Fitted lid for pan
Cook up the pork on med-high and add the salt and pepper. Cook until cooked through and no longer pink.
Pulse the vegetables in a food processor for 20-30 seconds or until it’s in small rice sized pieces. Ify you don’t have one you can use a knife and/or grater to achieve the same result.
Add the vegetables along with the soy sauce and sesame oil in a pan on med-high and cook until the cabbage is wilted and the liquid has cooked off. Put to the side.
Flour a working surface and take one of your dough circles. Add a teaspoon (or more!) of filling to the middle. Using your finger, dip it into water and outline the lower half of the circle with your wet finger. Push the filling into the center of the dough circle while folding the top over, creating a pocket of filling, then press the circle edges together to create a half circle. Pinch and crimp around the edges 5 times and place onto waxed paper while the rest are being made.
With the burner on med-high heat the oil then add 6-8 gyoza into pan. Ensure they don’t touch. Cook for 2 minutes or until bottoms are a golden brown. Turn burner to low and add 3 tablespoons of water to the pan (with gyoza in it!) and place fitted lid on top. Steam until the water has evaporated. If the wrapper is translucent it’s finished, if not then add another 3 tbspns of water and repeat the process, but not more than three times.
Finished! Serve with a side of soy sauce or for added extra flavor combine some sriracha sauce with your soy sauce.