Pork Gyoza Recipe (Japanese Potstickers) - Good Life Xplorers (2024)

FAQs

What is the difference between gyoza and Potsticker? ›

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

Gyoza is juicy and mouth-watering Japanese dumplings, usually filled with ground meat, cabbage, Chinese chives (called Nira in Japanese), ginger, and garlic. The thin dough wrappers allow for a crispy outside when pan-fried and a juicy inside.

Pour in plenty of water to a pot and boil the water. Add in the gyoza to cook. The gyoza will start to float up when it is cooked. Drain well, and place the gyoza on a plate.

To boil dumplings, fill a large pot two-thirds of the way with water. Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes.

These delicious treats are Japanese dumplings, made with a variety of different fillings. They are very similar to the Chinese 'jiaozi', commonly known as 'potstickers', however there are some differences.

For starters, potstickers are Chinese while gyoza are Japanese. And beyond that distinction, gyoza tend to be smaller than potstickers, with thinner and slightly more delicate wrappers. They also may be fully steamed, boiled, or fried, rather than cooked using a combination of pan-frying and steaming.

Traditionally in Japanese cuisine, it is eaten with soy sauce and vinegar mixture with some ra-yu chili oil added for taste. Enjoy on its own as a meal or as a side dish!

Gyozas gained popularity in the Tokyo area during the Meiji period, when they started to be steamed instead of fried. This new cooking method made them lighter and healthier, which helped them to become even more popular. Today, gyozas are enjoyed all over Japan and can be found in both restaurants and homes.

Gyoza is not a novelty food item to begin with. Gyoza is a junk food. TEN-TEN 点天 of Osaka is the only gyoza I buy and consider worthwhile.

What kind of oil do you pan-fry gyoza in? ›

The panfrying method starts with lightly frying dumplings in a generous splash of neutral oil, like canola or vegetable, then finishes the cooking process by creating intense steam from pouring liquid into the hot pan. Start by adding 1 or 2 tablespoons of neutral oil to a nonstick pan over medium-high heat.

While both dumplings can be prepared in various ways, jiaozi usually refers to dumplings that are steamed or boiled – this means they end up with a soft, delicate outer casing. On the other hand, gyoza are more commonly pan-fried, which results in a crispier exterior and juicy, succulent inside.

Put the gyoza into the air fryer in a single layer. Spray with oil. Set air fryer to 190°C and cook for 6 minutes. Turn each gyoza and cook for a further 2-6 minutes, until cooked to your liking.

There's a simple trick to help you tell when your dumplings are ready – all you'll need is a toothpick. Stick your toothpick through a dumpling and pull it straight out. If the toothpick comes out clean, they're ready to eat.

Potstickers at a Glance

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin.

Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.

There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza. The traditional method of steaming isn't so often seen in Japan unless dining in a Chinese food establishment.

Some people argue that wontons are essentially boiled potstickers, but there isn't a really distinct line that separates the two. Gyoza: Gyoza is the Japanese version of potstickers, except they follow a more consistent shape (long and thin) and has a much thinner outer skin.