March 22, 2012Katie

Gyoza or Potstickers have a 7000 year old tradition steeped in yummm factor.  Traditionally known by Chinese and Japanese, these yumplings, I mean dumplings, are a dough wrapper filled with a wonder of a variety of fillings.  Tonight we filled ours with a mixture of ground pork, napa cabbage, ginger, garlic, and sesame oil.

garonioncabbThe process – in a skillet, mix together one pound of ground pork, 4 cups finely chopped napa cabbage, four green onions, 2 heaping tablespoons grated fresh ginger, 2 garlic cloves minced,  2 tablespoons sesame oil,  and 1 teaspoon salt.


Sautee all of the ingredients together.  Spoon into wonton skins (round) and carefully pleat the edges by drawing up the round edges flush and pinching with your thumb and fingers.  Six pleats seemed to be perfect.


Hmmm…wonder what happened to the focus on that picture? I must have been getting excited.

Now, here’s what you do with em’ when you’re done.

“Em is a total hick Okie expression.  If you live in the Southwest, you’ll understand.

Bless you!

Pour a little oil – canola, vegetable or olive oil will do, although I’d lean towards canola or vegetable for this, into a pan.

Put as many gyoza into the pan in a single layer as possible.  Let them sizzle, about 5 minutes, until golden brown on one side.

Add a cup of water and cover the pan with a lid for about 8 minutes to steam.

Meanwhile, mix the sauce.

I realize there has been a lack of pictures during this segment, on account of this was happening.

A Pad Thai Partyfest.





Even Mariah, the picky girl ate.


Is she the cutest thing or what?

And for dessert?

Melisa made this.  Coconut Cream Heaven in a Pie Plate.

And she is going to share the recipe with all of us …


Do you hear me Melisa?

I would share a picture of Melisa, but when I posted it on Facebook, she left me a derogatory message…something about her looking high.

She wasn’t.

Nevertheless, the pie was amazing and I love her for bringing it!


While they are steaming 8 minutes, make the sauce.

Mix together 1/3 cup soy sauce with 2 tablepoons dark or black soy sauce (available in asian markets).  If you can’t find black soy sauce just add a teaspoon of molasses or brown sugar to regular soy sauce.  It’ll be awesome!

Also add 1 tablespoon chopped green onion and a drizzle of sesame oil.  Grate up a bit more fresh ginger (about 1 tablespoon) and add 1 clove fresh garlic,  minced, and mix everything together.  If you’re feeling spunky, drizzle in a little chili oil  or chili flakes for some spicyness.  Mix everything together.

Take your Gyoza out of your pan.  Serve with the sauce.

I am talking SERIOUS yum factor here.


Invite your friends over for a Pad Thai Party and make these Gyoza or Potstickers as an appetizer today.

You’ll have so much fun and see a lot of smiles with yumm factor.

Katie’s Printable Recipe – Gyoza or Potstickers

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Cooking with Love


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