Pork & Cabbage Gyozas (Pot stickers)

Directions

• Before We Start

  Timing: The time it takes to make this will vary greatly depending if you decide to make the dumpling wrappers from scratch or use store bought ones. Expect 2.5–3 hrs in total if making them from scratch. About 45–90 mins if going the store bought route. It depends on how many you make and how long it takes you to assemble them. If you are going fast, estimate about 2–3 mins to make a wrapper and assemble it.
  Serving Sizes: We built this recipe around buying about 1lb of meat. This much filling can make a lot of dumplings. You can cover it and place the dough and filling in the fridge for up to 3 days to make more later or assemble all of them and freeze them in one sitting.
  Homemade vs Store Bought Wrappers: We will be real here, the homemade version is a lot better. It has a better texture with a chewy quality that the store bought ones just don’t match.
  Using Sugar Instead of Allulose: We love using allulose since it is a natural alternative to sugar that doesn’t spike your glucose. You can substitute it with sugar by reducing the amount by 1/3. So if you are needing 1.5 tbsp of allulose, use just 1 tbsp of sugar instead.
  Chicken Soup Base: This special ingredient brings a lot to the party. We recommend finding this specific one at an Asian market or getting it on Amazon. If you need a substitute, use 1 tsp of MSG.
  Garlic Chives (Chinese Chives): They are a common ingredient at Asian markets, they also may be called Buchu or Nira. If you can’t find it, add an extra 10g of green onion in its place.

• Make the Wrappers (Optional)

  If you are going ham on this recipe to get the full experience, use our wrapper recipe to make your own. If you are using pre-made wrappers, they typically need to sit on the counter for 45–60 mins to thaw out enough to use.

• Prep the Cabbage

  Rough chop the cabbage then use a food processor and pulse several times until the majority of it is under 1/4 inch in size. Mix 4g salt into the cabbage in a medium bowl. Let sit for at least 15 mins. Then squeeze the cabbage hard to drain the water from it. Strain out the water and reserve the cabbage.

• Massage the Pork

  In a large bowl, knead the pork with your hand to make it all homogenous and starting to turn a little bit white, about 2–3 mins. If you were only able to find lean ground pork, this is a good time to optionally add 1 tbsp of lard to fatten it up.

• Grate & Chop Ingredients

  Finely chop your garlic chives and green onion. Make the green onion a little smaller than the garlic chives by running your knife through them a few times after initially slicing. If you don’t have garlic chives, you can add an extra 10g of green onion in its place. Add this with the pork. Peel and grate your garlic and ginger using a microplane or the fine side of a box grater, then add them to the pork.

• Add & Mix Remaining Ingredients

  Add the cabbage, salt, white pepper, soy sauce, dark soy sauce, oyster sauce, chicken soup base, allulose (or sugar), and sake to the bowl. Then mix everything together thoroughly.

• Assemble the Gyozas

  Take about 2 tsp of filling and place it in the center and flatten it out a little. I like to do about 5 at a time, then clean your fingers with a paper towel. With a small bowl of water, dip your finger and wet half of the wrapper. Fold and pinch the center then pleat and pinch three times on one side to close it, then three times going the other way. Ensure the dumpling is completely sealed. These take some practice, so don’t feel bad if they don’t look great. Just focus on sealing and standing them upright.

• Prepare Steaming Liquid

  To make the potstickers extra crispy, mix 2g (¾ tsp) of potato starch with 150g (¾ cup) of water and give it a stir. This will create a lattice pattern on the bottom of the pan.

• Pan Fry Your Potstickers

  Heat a 12in non-stick pan on high. Add 2 tsp of sesame oil and spread it around with a paper towel. Once the pan starts to smoke, pour the water mixture in the pan, then carefully place the gyozas upright along the edges, working your way around like a clock, and a few in the center. Cover with a lid or foil and reduce heat to low for 6–7 mins until you hear crackling. Remove the lid, raise heat to high, and cook 2–3 more mins until bottoms are golden brown.

• Make the Sauce (Optional)

  Although these dumplings are flavorful on their own, a good dumpling sauce is the perfect companion. Make it while the dumplings are cooking — it only takes 2–3 mins and adds a ton of flavor.

• Serve & Enjoy

  Take the dumplings out of the pan using a spatula and enjoy. Gyozas can be a meal on their own or served as an appetizer or side with ramen and sushi. The best way to eat them is to take a bite out of the corner and then dip it into the sauce so it fills up — trust me, it’s worth it!