Pork Pot Stickers: Gyoza

TOTAL TIME: 30 min
Prep: 15 min
Inactive Prep: --
Cook: 15 min
YIELD: 72 gyoza, 6 to 12 servings
LEVEL: Easy

ingredients

  • 72 round wonton skins (approximately 3-inches in diameter)
  • 2 to 3 liters canola oil, as needed for deep frying
  • 1 tablespoon grapeseed oil
  • 3/4 pound ground pork
  • Salt and freshly ground black pepper
  • 3 scallions, white and tender green parts only, sliced thinly on the bias
  • 1 tablespoon peeled minced fresh ginger root
  • 2 tablespoons soy sauce, plus more for serving, warmed
  • 2 tablespoons water
  • 2 tablespoons cornstarch
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Boil wonton skins in a large pot of water until al dente and drain well, Lay the wonton skins out on a waxed paper surface.

      Heat the oil in a deep fryer to 375 degrees F or as instructed by the manufacturer for similar foods.

      Heat the grapeseed oil in a skillet over medium-high heat until it shimmers, add the pork and season with salt and pepper. Cook until it begins to brown, stirring often. Spoon off any excess fat from the pan and add the scallions, ginger, and soy sauce. Cook until flavors are well integrated. Remove from heat and let rest.

      Create a slurry in a small bowl by gradually whisking 2 tablespoons water into the cornstarch.

      Spoon 1 teaspoon of the cooked pork mixture onto each of the wontons. Fold each over to enclose and seal the edges shut with the cornstarch slurry.

      Add the filled wontons to the basket of a deep fryer in batches to keep them from being overcrowded and possibly sticking together. Fry for 2 to 3 minutes until golden brown and drain on paper towels.

      Serve warm with soy sauce.

      Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Miso Glazed Pink Cod; Chicken Yakitori with Scallions; Shrimp Tempura; and Korokee.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.