Pork and Cabbage Potstickers (Gyoza)
Craving homemade dumplings? These pork and cabbage potstickers are a winner! Crispy, juicy, and easy enough for a weeknight treat. Get the recipe now!
Recipe Introduction: Your Next Dumpling Obsession
Fancy a delicious dumpling recipe ? i get it! there's something so comforting about those little parcels of flavour, especially when dipped in a yummy sauce.
These pork and cabbage potstickers, or gyoza, are simply delicious chicken and dumplings ... well, pork dumplings! but trust me, you'll love them just as much.
It's like bringing your favourite restaurant home.
Crispy, Juicy, Heaven: Get Ready for Gyoza
Potstickers originated as "jiaozi" in northern china. from there, they evolved to gyoza in japan. these pan-fried dumplings represent family and festivity across asia.
This homemade dumpling recipe will yield about 30 potstickers, enough for 4-6 as a light starter or 2-3 as a main meal.
It requires a bit of patience. the whole process will be ready in less than one hour!
Why You'll Love These Dumplings
One of the main benefits is that they’re surprisingly packed with veggies thanks to the cabbage. this makes them slightly healthier than you might think.
Plus, making them is a fun activity to do with friends or family on a weekend! this dumpling recipe is really special because it’s totally customizable.
You can use chicken, shrimp, or go veggie for a twist on a classic recipe. imagine serving these at your next dinner party, people won't believe you made them!
Let's dive into what you need.
The Gyoza Ingredients List
Here’s what you’ll need to make these little beauties:
- The Dough: All-purpose flour, boiling water, and a dash of oil.
- The Filling: Ground pork, Napa cabbage, scallions, garlic, ginger, soy sauce, sake, sesame oil, white pepper, and salt.
- The Sauce: Soy sauce, rice vinegar, sesame oil, ginger, and a touch of chilli garlic sauce.
You will also need basic equipment like mixing bowls, a rolling pin, a skillet with a lid, and some optional equipment like steamer basket or cookie cutter.
Is This Really The Best Homemade Chicken And Dumplings Recipe ?
Ok, so maybe not technically chicken dumplings, but these potstickers deliver the same cozy, comforting vibes. the savory pork filling, the crispy bottom, the tangy dipping sauce…it's a symphony of flavours! these easy chicken and dumplings on stove -style potstickers are sure to become a new favourite.
You might even find yourself ditching the chicken and dumplings allrecipes searches after you've nailed this one.
Alright, let's dive into what you'll need to make these amazing potstickers. Honestly, once you get the hang of it, this dumpling recipe is a winner!
Pork and Cabbage Potstickers (Gyoza) Recipe Card
Ingredients:
Instructions:
Ingredients: The Stars of the Show
Here is what you will need to create delicious Homemade Dumplings
Main Ingredients
Dough Time:
- All-purpose flour: 2 cups (250g)
- Boiling water: ¾ cup (180ml)
- Vegetable oil: 1 teaspoon (5ml)
Filling Fun:
- Ground pork: 1 pound (450g) . Look for pork with a good amount of fat. It keeps things juicy!
- Finely chopped Napa cabbage (or Savoy Cabbage): 1 cup (100g) . It must be fresh and crisp, not wilted.
- Scallions, thinly sliced: 2
- Minced garlic: 2 cloves
- Grated fresh ginger: 1 tablespoon . Honestly, the fresh ginger makes a world of difference.
- Soy sauce: 1 tablespoon
- Sake (or dry sherry): 1 tablespoon
- Sesame oil: 1 teaspoon
- Ground white pepper: ½ teaspoon
- Salt: ½ teaspoon
Dipping Sauce Magic:
- Soy sauce: ¼ cup (60ml)
- Rice vinegar: 2 tablespoons
- Sesame oil: 1 tablespoon
- Grated fresh ginger: 1 teaspoon
- Chili garlic sauce (optional): ½ teaspoon
Seasoning Notes: A Pinch of This, A Dash of That
Think of the filling as a blank canvas. soy sauce and ginger are your base. sesame oil adds warmth. a little white pepper gives it a kick.
If you don't have sake, dry sherry works great. or skip the booze entirely. a tiny splash of chicken broth can also do the trick.
Equipment Needed: Keep It Simple
- Large and small mixing bowls
- Rolling pin
- 3-inch round cookie cutter (optional but helpful)
- Large non-stick skillet with a lid.
- Steaming basket/steamer (optional, for extra tenderness).
You don't need fancy gadgets here. a simple rolling pin and a decent skillet will do. if you don't have a steamer, don't sweat it.
The skillet will do just fine. that's it! now we're ready to rock and roll and create the best homemade chicken and dumplings recipe don't worry, it's gonna be an easy chicken and dumplings on stove that you'll make again and again.
It is not chicken and dumplings allrecipes but it is a simply delicious chicken and dumplings once you make homemade dumplings for chicken & dumplings , you will discover that this best chicken and dumplings is the homemade chicken and dumplings meal you were looking for.
Remember, the goal is to have fun. don't worry if your first batch isn't perfect. practice makes perfect. and even imperfect potstickers are still delicious! if you're looking for another great pairing, try this avocado dip and enjoy.
Okay, let's dive into the wonderful world of potstickers! I've had so many attempts at making this dumpling recipe , but now I think I've nailed it.
Pork and Cabbage Potstickers: My Obsession
Honestly, best homemade chicken and dumplings recipe are great, but these pork and cabbage potstickers? they're on another level. imagine that crispy bottom, the juicy filling.
Oh my gosh, i'm getting hungry just thinking about it.
Prep Steps: Getting Your Ducks in a Row
First things first, mise en place ! It sounds fancy, but it just means getting everything ready.
- Essential Mise en Place . Chop, mince, grate. Get your cabbage (Napa or even Savoy), garlic, and ginger prepped. This saves loads of time.
- Time-Saving Organization Tips . I like to measure out all my spices and sauces into a small bowl. Less faffing around later, you know?
- Safety Reminders . Be careful with that boiling water for the dough! Burns are no fun. Trust me, I've been there.
Step-by-Step Process: Let's Get Cooking
Right then, here's how we make these little beauties.
- Make the Dough: Mix 2 cups (250g) flour with ¾ cup (180ml) boiling water and 1 teaspoon (5ml) oil. Knead until smooth. Leave to rest.
- Prepare the Filling: Combine 1 pound (450g) ground pork, 1 cup (100g) chopped cabbage, 2 sliced scallions, 2 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon soy sauce, 1 tablespoon sake (or sherry), 1 teaspoon sesame oil, ½ teaspoon white pepper, and ½ teaspoon salt in a bowl. Mix well.
- Shape the Dumplings: Roll out the dough and use a 3-inch cutter. Fill and pleat (watch a YouTube video; it helps!).
- Cook the Potstickers: Heat 2 tablespoons oil in a pan. Cook the potstickers on their bottoms until golden.
- Steam the Potstickers: Add ½ cup (120ml) water, cover, and steam until the water’s gone.
- Make the Dipping Sauce: Mix ¼ cup (60ml) soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon ginger, and ½ teaspoon chili garlic sauce (optional).
- Serve: Dig in while they're hot!
Pro Tips: Secrets to Success
- Expert Techniques . Resting the dough is key! It makes it easier to roll. And don't overfill the potstickers, or they'll burst.
- Common Mistakes . Under-searing the bottoms! You want that nice, crispy base. A good Easy Chicken And Dumplings On Stove comparison is looking for color!
- Make-Ahead Options . You can freeze these! Lay them flat on a tray first, then bag them up. This Homemade Dumplings For Chicken & Dumplings recipe can easily be made ahead of time.
These potstickers are seriously moreish. simply delicious chicken and dumplings are lovely, but sometimes you need that asian kick, you know? why not try making them with an avocado dip ? honestly, you won't regret it! experiment with other fillings to match your personal preferences.
Maybe this will be the best chicken and dumplings you've ever had.
Enjoy!
Okay, here's that "Recipe Notes" section, written just for you, mate! Think of it as us having a cuppa and a chinwag about these amazing potstickers!
Recipe Notes: Let's Get This Right!
So you're tackling my pork and cabbage potstickers? brilliant! before you dive in, a few little bits and bobs that'll help you nail it.
Trust me, i've been there – dumpling disasters do happen!
Serving Up Success
Right, so you've got these gorgeous, golden-brown potstickers. don’t just bung 'em on a plate! for presentation, a few sprigs of coriander never hurt anyone.
I personally serve my dumplings with avocado dip . it adds a touch of green and makes everything look fancy, you know?
For sides, some steamed edamame is always a winner. keeps it light and lets the potstickers shine. or, how about a cucumber salad? adds a bit of crunch and cuts through the richness of the pork.
As for drinks? a crisp, dry riesling. honestly, it's a game-changer! or, just crack open a japanese beer. sorted!
Storing for Later (If There Are Any Left!)
If you're lucky enough to have leftovers (seriously, who does?), here's the lowdown. pop 'em in the fridge asap. they’ll be good for about 3 days.
Reheating? either pan-fry them to get that crispiness back, or steam them gently. avoid the microwave unless you want them a bit sad and soggy.
Freezing? absolutely! freeze them uncooked on a baking sheet first. once solid, transfer to a freezer bag. they'll keep for up to 2 months.
Cook from frozen, adding a few minutes to the cooking time.
Tweaking the Tradition: Variations on a Theme
Fancy a change? go for it! i've tried a few variations, and they're all banging. how about homemade chicken and dumplings recipe for a lighter version? swap the pork for ground chicken.
Works a treat!
Or, feeling veggie? use a mix of finely chopped mushrooms, tofu, carrots, and spinach. loads of flavour! and for spice fiends? a pinch of red pepper flakes in the filling.
Simply delicious chicken and dumplings , every time!
Nutrition Nitty-Gritty
Alright, let's be real. these aren't exactly health food, but everything in moderation, eh? each serving (around 5 potstickers) is roughly 350 calories.
You're getting a good chunk of protein from the pork (about 25g), but also around 20g of fat. still, they are delicious.
The cabbage adds a bit of fibre, but don't go thinking you're eating a salad! The salt content's moderate too. Just be mindful of your sodium intake for the day, you know?
So there you have it! the lowdown on my pork and cabbage potstickers. give it a go, don't be afraid to experiment, and most importantly, have fun! i'm sure you'll whip up something utterly brilliant.
If you are looking for the best chicken and dumplings , you should definitely try this variation!
Frequently Asked Questions
My dumpling wrappers keep tearing! What am I doing wrong with this dumpling recipe?
Tears in your dumpling wrappers usually mean the dough is too dry or hasn't been rested enough. Make sure you’re using the right ratio of flour to water, and give the dough at least 30 minutes to rest after kneading. This allows the gluten to relax, making it more pliable. Think of it like letting your Sunday roast rest before carving – patience is key!
Can I freeze these pork and cabbage potstickers, and how should I do it?
Absolutely! Potstickers are great for making ahead. Lay the uncooked potstickers in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag or container. This prevents them from sticking together. When you’re ready to cook them, you can pan-fry them straight from frozen – just add a few extra minutes to the cooking time.
I don't have sake. What can I use instead, or can I just leave it out of this dumpling recipe?
No worries if you're fresh out of sake! You can certainly leave it out of the filling. However, if you want to add a little depth of flavor, try a dry sherry, or even a splash of dry white wine. Chicken broth will work as well. These substitutions will provide a similar, subtle flavor enhancement without overpowering the other ingredients. After all, we don't want to throw the baby out with the bathwater!
What's the best way to get those lovely crispy bottoms on my potstickers?
Crispy bottoms are all about technique! First, make sure your skillet is properly heated before adding the potstickers. Use a generous amount of oil and let the potstickers sear undisturbed for several minutes until they turn golden brown. Then, when you add the water for steaming, make sure it doesn’t completely cover the potstickers – just enough to steam them. Think of it like making a perfect pancake - you need to be patient!
Can I make these dumplings vegetarian? What substitutions work best?
Yes, you can definitely make vegetarian potstickers! A great substitute for the pork is a mixture of finely chopped mushrooms (like shiitake or cremini), firm tofu (pressed to remove excess water), shredded carrots, and spinach. You can also add some finely chopped water chestnuts for a bit of crunch. Season the filling with the same soy sauce, ginger, and sesame oil for a delicious vegetarian twist. It'll be a banger of a veggie potsticker!
Are these potstickers healthy? What about nutritional information?
While potstickers are delicious, they are considered a treat, and it's important to be mindful of portion sizes. A serving of approximately 5 potstickers contains an estimated 350 calories, 25g protein, 20g fat, and 20g carbohydrates, with about 600mg of sodium. Using leaner pork, increasing the vegetable content, and using less oil for cooking can help to reduce the calorie and fat content. As always, this is an estimate so make sure to adjust based on the exact products you use.