Pot-stickers (Gyoza). While still mostly frozen, and using a very sharp knife, mince the pork loin until it resembles ground pork. In a medium mixing bowl mix all ingredients until thoroughly combined. On a dry surface lay out a Gyoza wrapper and place a teaspoonful of pork mixture in the center.

They have fairly thick, often homemade wrappers that crisp up nicely on the outside while still being soft and encasing the juicy filling inside. That's reason enough to make these delicious little dumplings at home. The gyoza wrappers are sold next to the wonton and egg roll wrappers, usually in a corner of the refrigerated section of your grocery store. You can cook Pot-stickers (Gyoza) using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pot-stickers (Gyoza)

Prepare of Some won-ton wrappers (don't be a jackass, just buy them).
You need of about 1/2 a pound of any meat you want (ground or chopped fine) (if using whole beef primal/subprimal, I recommend cooking ahead of time).
Prepare of Baby Bok choy, chopped fine.
Prepare of garlic minced.
You need of big knob of ginger, diced fine.
Prepare of Juice of a lime.
It's of sambal (garlic-chili paste).
Prepare of chopped green onion.
It's of glug of soy sauce, mirin, rice vinegar.
You need of light drizzle of toasted sesame oil.
You need of Pepper, red pepper flake.
Prepare of vegetable oil.
It's of water.
It's of butter.

Called gyoza in Japan and jiaozi or shumai in China, potstickers are savory dumplings made of flour-based dough and juicy ground meat filling. While tasty on their own, they are traditionally dipped in soy sauce or black vinegar. While you can serve them as your main dish, Asian cuisines typically serve potstickers as a part of an entire ensemble. How to make the perfect frozen pot stickers Start by adding a little oil to a hot pan.

Pot-stickers (Gyoza) instructions

Combine all of the ingredients with the exception of water, oil, butter and the won ton wrappers (smartass). Set aside in the fridge covered in plastic (this can be done ahead of time).
Place a small spoonful (1 teaspoon-ish?) of the filling in the center of a won ton wrapper. Dip your finger in some warm water and run along the edges of the wrapper. You don't want it sopping wet, just sticky. Bring up all of the corners, working in a counter-clockwise fashion (it doesn't matter, thats just how I do it) and pinch the seams together, ensuring you press out all of the air, and the pot-stickers are sealed completely. Set these aside under a damp kitchen towel until ready..
Bring a small drizzle of oil to temperature over medium/medium-high heat and place in the pot-stickers. Let fry until the bottoms begin to turn golden brown. Once achieved, dump in approximately 2-3 tablespoons of water and immediately cover. Steam for 3 minutes..
Blot out any excess water and quickly add a bit of butter. Fry for a bit longer, continually checking the bottoms of the won tons to ensure you are not burning them (ride the heat throttle to compensate). Once they are fried to your liking, remove to a paper towel lined plate and serve with soy sauce and more sliced green onion!.

You can squish them in there but make sure they are not quite touching. Potstickers, wontons, and gyoza are all dumplings found in Asian cuisine. The main differences lie in their country of origin, the type and thickness of the dough, and cooking method. Paired with a zesty dipping sauce, potstickers make an irresistible appetizer, side dish or light meal. Buy already-made dumplings in the freezer section of grocery stores or Asian food stores, and keep them on hand for a quick snack or to serve unexpected visitors.