Gyoza and potstickers may look alike, but their personalities differ. Gyoza are thinner-skinned, delicately seasoned, and lightly crisped before steaming, while potstickers have a thicker wrapper and a heartier bite. I’ve made and loved both, but Gyoza are the version I return to. An evening of folding dumplings is as much about connection as it is about cooking—hands busy, conversation flowing. Make a double batch and freeze the extras for an easy, satisfying answer to future takeout cravings. 

ingredients

• 1 pound ground pork (or chicken)
• 1 ½ cup Napa cabbage, finely sliced
• 2 tablespoons salt (for sweating the cabbage)
• 1 package Gyoza/potsticker wrappers
• ¼ cup scallions (green onions), finely sliced
• 2 cloves garlic, minced
• 2 tablespoons The Ginger People® Minced Ginger
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 2 tablespoons vegetable oil
• The Ginger People® Teriyaki Ginger Sauce
• The Ginger People® Sweet Ginger Chili Sauce 

directions

1. Finely slice the Napa cabbage and place in a bowl. Add salt and mix together. Leave this to sit for 5 minutes. The salt will draw out the moisture from the cabbage. After 5 minutes has passed, using your hands, squeeze out any remaining water from the cabbage. Prepare the other ingredients in separate bowls for easy management.
   2. Mix the ground chicken, Napa cabbage, scallions, soy sauce, mirin, ginger and garlic in a bowl.
   3. Place a potsticker wrapper in one hand. With one finger, add a little water to the edge of one side of the wrapper. This will help with binding it together. Place 1 tbsp of filling in the center. Do not put too much as it will be hard to wrap the potsticker!
   4. Fold potsticker in half. Then use your thumb and index finger to make small pleats along the edge of one side of the potsticker. Aim for around 4 to 5 for one potsticker. Push the two sides of the potsticker together as you make each pleat to help seal it tightly. Shape the potsticker so they are slightly curved.
   5. Heat your pan to a medium heat. Add a neutral oil and then add your Gyoza with the flat side down. Fry until light brown on the bottom. Add about 1/4 cup in the pan and cover with a lid. Wait till the water has mostly evaporated. This may take around 3 minutes. Take off the lid (if there is any remaining water, keep cooking until it is 100% evaporated.
   6. Serve immediately with teriyaki ginger and sweet chili sauce for dipping.