Chef Keoni Change shares this amazing recipe for golden brown pan fried Gyoza!



Adjust Servings

Recipe CategoriesAsian Local Favorites


1⁄2Poundground pork or turkey
1⁄4Cupscallions, finely chopped
1⁄2CupNapa cabbage, shredded
1⁄4Cupcarrot, shredded
1eachegg, lightly beaten
2Teaspoonginger, grated
2Clovegarlic, finely minced
1Tablespoonsoy sauce
1Teaspoonkosher salt
1⁄2Teaspoonsesame oil
40eachsmall, round wonton wrappers
 eachwater for sealing wontons
4Tablespoonvegetable oil for frying
1 1⁄3Cupwater, divided


  1. Combine the first 11 ingredients in a medium-size mixing bowl. Set aside.
  2. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth.
  3. Brush the edges of the wrapper lightly with water.
  4. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper.
  5. Fold over, seal edges, and shape as desired.
  6. Set on a sheet pan and cover with a damp cloth.
  7. Repeat procedure until all of the filling is gone.
  8. Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot.
  9. Add 8 to 10 potstickers at a time to the pan on the flat side and cook for 2 minutes, without touching.
  10. Once the 2 minutes are up, gently add 1/3 cup water to the pan, turn the heat down to low, cover, and cook for another 2 minutes.
  11. Remove wontons and serve or keep warm.
  12. Clean the pan in between batches by pouring in water and allowing the pan to deglaze.
  13. Repeat until all the wontons are cooked.


Gyoza can be made in batches and frozen.

Serve with a Dipping Sauce: Equal parts soy sauce and rice wine vinegar, a dash of sesame oil and a dash of hot chili oil.


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