Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pot-stickers (gyoza). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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. Gyoza and pot stickers are two separate dumpling styles—the former a newer Japanese creation, the latter an old Chinese staple.

Pot-stickers (Gyoza) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Pot-stickers (Gyoza) is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook pot-stickers (gyoza) using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Pot-stickers (Gyoza):

1. Make ready Some won-ton wrappers (don't be a jackass, just buy them)
2. Prepare 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. Take Baby Bok choy, chopped fine
4. Make ready 3-4 cloves garlic minced
5. Take 1 big knob of ginger, diced fine
6. Take Juice of a lime
7. Make ready 1 spoon sambal (garlic-chili paste)
8. Make ready 1/2 bunch chopped green onion
9. Prepare 1 glug of soy sauce, mirin, rice vinegar
10. Prepare light drizzle of toasted sesame oil
11. Take Pepper, red pepper flake
12. Prepare vegetable oil
13. Make ready 2-3 tablespoons water
14. Prepare 1 knob butter

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). 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. Gyoza share similarities with both pierogi and spring rolls and are cooked in the same fashion as pierogi, either boiled or fried.

Steps to make Pot-stickers (Gyoza):

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!

Gyōza and gyōza wrappers can be found in supermarkets and restaurants throughout Japan, either frozen or ready to eat. Pan-fried gyōza are sold as a side dish in many ramen and Chinese restaurants. Called gyoza in Japan and jiaozi or shumai in China, potstickers are savory dumplings made of flour-based dough and juicy ground meat filling. While tasty on their own, they are traditionally dipped in soy sauce or black vinegar. While you can serve them as your main dish, Asian cuisines typically serve potstickers as a part of an entire ensemble.

So that’s going to wrap this up with this special food pot-stickers (gyoza) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!