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Garlic Gyoza served with meaty filling, crispy bottom and golden brown color.
Freshly Made Garlic Gyoza with Meat Filling

Garlic Pork Potstickers (Gyoza)

Author: Flavelo
Recipes Main Courses Quick Meals
Gyoza (or Jiaozi in Chinese) is the star of communal dining: best filled, folded, and eaten in company. This garlic version emphasizes intense flavors. The technique relies on duality: bottoms fry crispy in oil, while tops and filling steam until soft and juicy. The scent of garlic and sesame oil frying guarantees to lure everyone to the kitchen.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Chinese / Japanese

Ingredients

Equipment Needed

  • Skillet with tight-fitting lid
  • Knife for chopping

Allergen Information

⚠️ Wheat
⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Finely chop cabbage, sprinkle with salt, let sit 10 minutes. Then squeeze out liquid thoroughly.

Tip: If water remains, filling makes dough soggy and dumplings fall apart.
2 ✓

Mix ground pork with crushed garlic, squeezed cabbage, soy sauce, sesame oil, and pepper. Knead by hand until mixture gets sticky.

Tip: Meat 'stickiness' shows proteins have emulsified with fat, keeping filling intact and juicy.
3 ✓

Place a teaspoon of filling in center of wrapper. Dip finger in water and wet half the rim.

Tip: Water acts as glue.
4 ✓

Fold in half, press edges together while pleating one side. Ensure no air remains inside.

Tip: Pleating isn't just decoration; it helps dough curve properly.
5 ✓

Heat little oil in skillet. Arrange gyozas and fry bottoms 2-3 minutes until golden brown.

Tip: Don't overcrowd; keep them from touching.
6 ✓

Pour approx. 1/4 cup water into skillet and IMMEDIATELY cover. Steam on medium heat 5-6 minutes until water evaporates.

Tip: This 'steam-fry' technique cooks dough and filling.
7 ✓

Remove lid, fry 1 more minute to evaporate remaining moisture and crisp up bottoms again.

Recipe FAQ

Why did the gyoza stick?
Pan wasn't hot enough when added, or you used stainless steel with too little oil instead of non-stick. Don't move them until they release!
Split open during cooking.
Edges weren't sealed tight enough, or overfilled. Water helps seal dough.

Ingredients

  • 20 wrappers Gyoza Wrappers (round)
  • 1/2 lb Ground Pork (fatty is better)
  • 1 cup Cabbage (or Napa Cabbage, finely chopped)
  • 4 cloves Garlic
  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • 2 tbsp Vegetable Oil (for frying)