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I'm so happy with how these turned out. I added more veggies to the filling, grated carrot, minced jalapeno, chopped mushroom. Love the technique of mixing by hand. It made the filling so much easier to handle than other recipes I've tried. I agree with others there was an issue of sticking, so I think its important to gently remove them from the pan after steaming, empty the water, add oil to the pan and then put the little stickers back in to finish cooking. I had forgotten how much work these are and regretted that I had begun making them about a 1/4 of the way in to assembling them. As soon as I took my first bite, I knew it was worth all that work. Thanks for posting the recipe. It'll be my "go to" post sticker recipe.
I just returned from a trip to Japan for my sons wedding. I made these for a party and they were better than we had in a Japanese restaurant. I made the sauces recommended, firecracker sauce and plum sauce. They were delicious, though not authentic to what we were served in Japan. Will make these again and again.
Came out far better than I expected. They did stick a little during the steaming stage but not enough to make too much of a difference. The end result was perfect, golden, and delicious :D
These were incredible and so simple. This was my first try at homemade Gyoza. I will never buy store made again!
love it the secret is hot water >YESSSSS then pan frying ive been doing it wrong for years thank you.... Freinds were inpressed.
Hmm, lovely, wonderfully tasty recipe, but I do know why they are called 'potstickers' now!!!! As soon as I drained the water and put the dumplings back on the heat, they glued themselves to the bottom of my regular skillet. I don't own nonstick cookware, so that isn't an option. Perhaps if I dump the gyoza into a colander, add oil to the pan to coat, and then drop in the dumplings again? In any case, I'll have a chance to try something again. I doubled the recipe, made and cooked about 20, and then I made the rest and frozen them. So... now I have to figure out how to get from frozen to cooked. Oh, and simple sauce to accompany the gyoza: 2 parts soy sauce to one part rice vingear with sesame oil or hot chili oil to taste.
I had the same trouble Transylmania did.. I used a non-stick skillet but they stuck so bad that many of them ripped open making a huge mess :-( HOWEVER they tasted great :-) and they ARE called Pot Stickers for a reason I assume *laugh*. I served them with a rice vinegar/soy dipping sauce! Yumm!!
I have been living in Japan for almost 15 years and a big gyoza fan but never attempted them at home. I made them tonight and they turned out perfectly. Moreover, my wife (who is Japanese) couldn't believe the results, especially since it is traditional to fry gyoza first and steam afterward. Non-stick pans seemed to be the right tool for the job. I agree with the critical timing for the steaming but fry the gyoza until it is the correct level of browning and crispiness. Great recipe!
These were a disaster for me. I don;t know if I used the wrong kind of pan or something but all they did was stick to the point where they weer unsalvageable. I was so excited when I saw this recipe because I have been dumplings for a few years now and wanted to perfect them. Guess I'll stay with my old recipe. Giv e more precise directions because these did nothing more than stick and burn for me.
Absolutely 5 stars, these were perfect! I made them in advance and froze them, then reheated them in the oven, DH likes them better like that! (Crispy!) I did fry them longer than a minute, I didn't know if that meant both sides? And I needed a nonstick pan and sometimes they stuck after the steaming, I cooked them in batches and did all the steaming first. I used 500g mince and made about 60 for my Japanese style cocktail party. Thanks!