Itani Ramen’s Gyoza Potstickers
Recipe from Chef Kyle Itani

pork gyoza - Below recipe makes 50 pieces

Growing up this was the party platter dish our family brought to any potluck. Get the whole family involved with the folding, because it makes it go a lot faster. Little fingers make the best folders. Don’t worry about them being perfectly uniform, they taste great no matter the shape. Wonton Skin Wrappers come in squares and rounds. I prefer the rounds for folding gyoza, but you can use either. In this recipe I use ground pork but you can also use ground chicken, turkey, mushrooms - get creative with it.

FILLING

1 Pound of Cabbage
1 Tablespoon of Salt
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1.5 Pounds Ground Pork
1/3 Cup Minced Garlic Chives
1 Tablespoons Minced Garlic
1 Tablespoon Miso (any kind) or Soy Sauce
1 Teaspoon White Pepper

Mince the cabbage finely and place in a bowl with the salt. Mix well to disperse the salt evenly in the bowl. Let sit for 30 minutes to an hour.

Squeeze the water out of the salted cabbage by hand and place in a large mixing bowl. Add the rest of the ingredients and mix well to combine.

WRAPPING INSTRUCTIONS

Ingredient and Equipment List
1 pack of Wonton Skin Wrappers
Cornstarch
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Sieve or fine mesh basket for dusting cornstarch
Small bowl of water
Small sheet pan
Small spoon

To wrap the gyoza, start by dusting cornstarch over a sheet pan. 

Hold the wrapper in the palm of one hand spoon a heaping tablespoon of mixture into the center of the wonton wrapper. Fold the skin into a taco shape keeping the top slightly separated by having your left index finger in between both sides of the wrapper. With your right thumb and index finger pinch the closest side of the skin and push towards your left hand creating a pleat. Squeeze the back of the wrapper into the pleat with your right middle finger. Repeat making pleats until you reach the left end of the wrapper. 4 or 5 pleats should do it. Once the wrapper has been made, place on the starched sheet pan and press the gyoza down on the pan to create a flat bottom and it stands upright. Repeat with the rest of the mixture and wonton skins.

COOKING INSTRUCTIONS

Ingredient and Equipment List
Non Stick Skillet with lid
Non Stick Spray or Vegetable Oil
2 cups of Water
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Heat the skillet over medium heat. Apply the non stick spray. Place the gyoza in the pan so that they are almost touching, but still apart. Let brown on the bottom. Add ¼ cup of water and place the lid on the pan. Continue cooking until the water evaporates. Add a little bit more oil and cook 2 minutes more to re crisp the bottoms. With tongs or a spatula remove and invert the gyoza on to a plate so the browned side is up. 

Wipe out the pan with a paper towel and repeat. 

SAUCE & GARNISH

¼ cup Soy Sauce
½ cup Rice Vinegar
Chili Oil
Minced Green Onions

To plate, sprinkle the green onions over the gyoza. Mix the soy sauce and vinegar in a bowl for dipping and drizzle the chili oil over the top of the gyoza. Enjoy!