Japanese Pork Dumplings with Ginger and Green Onion ~ everybody’s favorite appetizer! These tender pot stickers are even better than the ones at your favorite restaurant, and they couldn’t be easier to make.
Japanese food always amazes me ~ there is so much flavor packed into such simple, healthy recipes. Dumplings. also known as ‘gyoza’ or pot stickers, are pretty much universally loved. There’s something so enticing about biting into the soft chewy dough to discover a delicious juicy nugget of flavor in the center. I’ve made all kinds, CHICKEN GYOZA, SALMON POTSTICKERS, and SHRIMP DUMPLINGS to name a few. And I have to say even though I’m a huge veggie lover, I feel like veggie potstickers are never quite up to snuff. I’m working on it, though, and when I come up with one, you’ll be the first to know ;)
These Japanese pork dumplings are made with little rounds of fresh wheat dough called gyoza wrappers. Gyoza are about 3 1/2 inches round, below. The large squares are eggroll wrappers, and the smaller squares are for making wontons…I used those for my CRISPY GOAT CHEESE WONTONS. You’ll should be able to find all of these in the refrigerated section of large grocery stores, or specialty stores, right near the tofu. If you live in a large city you should have no trouble finding them, but if you live in a more rural area, it might be an issue. It never hurts to ask your grocer, they’re often happy to order them for you.
You can even make your own gyoza dumpling wrappers, here’s a recipe.
Here’s a little video showing how I fold the gyoza dumplings…
Once you get the folding technique down, you can crank out 50 dumplings in no time!
Once your pork dumplings are folded up into neat little packages you’ll brown them in a skillet or wok, and then hit the pan with a little bit of water, and cover. The dumplings will steam to perfection in just a few minutes and they’re ready to gobble up.
- 1 pound ground pork
- 2-3 tablespoons minced fresh ginger
- 2-3 cloves garlic
- 1 Tbsp Tamari soy sauce
- 1 Tbsp sesame oil
- 1 bunch, about 6-8, green onions, trimmed and finely sliced, white and green parts (reserve some for garnish)
- 1 package of 50 gyoza wrappers
- vegetable oil
- reserved sliced green onions
- sesame seeds
- 1/2 cup Tamari soy sauce
- 1/4 cup rice vinegar
- 2 Tbsp sesame seed oil
- 1 Tbsp sesame seeds
- Put the pork in a large mixing bowl, breaking it apart as you add it to the bowl.
- Add the ginger, garlic, soy sauce, sesame oil, and sliced green onions. Use your fingertips or 2 forks to gently but thoroughly mix all the ingredients together without compacting the meat. At this point the meat can be well wrapped and refrigerated until needed.
- To make the gyoza, dip your finger in water and run it around the edge of the round gyoza wrapper. Place a small amount of the meat (between a teaspoon and a tablespoon) in the center of the dough and fold it half, pressing the center top together firmly with your fingers. Make small pleats, 3 on each side, with the front part of the dough, and press each pleat firmly at the top to make a half moon shaped little packet.
- Coat the bottom of a large skillet that has a well fitting lid with oil. Heat the oil on medium high until hot. Add the gyoza, flat bottom side down, into the pan. Work in batches so you don't crowd your dumplings. Cook for about 2 minutes, without moving, until they are a rich brown on the bottom.
- Pour 1/4 cup water right into the pan and cover immediately. Let the dumplings steam for about 5 minutes, or until cooked through. The pork needs to reach 160F.
- Serve the dumplings immediately, garnished with more sliced green onions, sesame seeds, and dipping sauce on the side.
- To make the sauce, whisk all the ingredients together, then taste to adjust any of them.
- You can make the dumplings up to a few hours ahead of cooking. Freeze if you need to make more than a day ahead of time.
- Don’t skimp on the fresh ginger, the flavor really pops.
- If you like Japanese food, I have other recipes on the blog for you to try ~ my MISO RAMEN WITH SHITAKE AND CHICKEN and my simple MISO SOUP are a couple of favorites.