Pork Gyoza with Veggie Lo Mein

I've always wanted to make gyoza (potstickers) but until now, I'd made them out of a package from the freezer aisle or made them go into my mouth at a restaurant. 

So when I ran across this Pork Gyoza recipe from Budget Bytes and recalled the butchers packaging ground pork the other day, it seemed like the perfect opportunity. 

As delicious as eating a plate of potstickers for dinner would be, I decided (as a full-fledged adult who can eat whatever she wants) I should probably also eat something resembling a vegetable with it. I figured some veggie lo mein would be a good addition, so I've included that recipe as well. But if you want to just eat a plate of gyoza for dinner,  you won't get any judgment from me. 

I expected it to be tedious and complicated, but I was pleasantly surprised that the process was neither (I guess "tedious" and "complicated" are relative terms, but I digress). Sure, it's kind of time consuming, but as I was wrapping the gyoza, I thought it might make a fun activity to do with kids (correct me if I'm wrong here because I don't have any first-hand experience with those) or maybe a stay at home date night, if you enjoy cooking together. 

In the Budget Bytes recipe, she cuts her gyoza wrappers into circles to make those pretty crescent-shaped potstickers. I felt like that would add an extra level of tedious and complicated, so I opted to fold them into triangles. If you have the time and desire, you can certainly follow the tutorial on her page (and let me know how it turns out)! 

I also used coleslaw mix instead of regular shredded cabbage to add a pop of color. 

The recipe made about 45 gyoza. We cooked about 15 of them and then froze the rest. I made a couple of frozen gyoza the next day with some leftover lo mein. Cook the frozen gyoza as you would fresh gyoza, but I let them steam in the pan a few minutes longer. 

It's very important that you use a nonstick skillet to cook these. They'll stick forever to a cast iron or stainless steel pan — pot*stickers* is not an empty name. 

You can either steam the gyoza, which requires a lid to fit your essential nonstick skillet, or fry them in about half an inch of oil. We did a batch of steamed gyoza and another batch of fried. 

Steamed gyoza on the left, fried gyoza on the right.

Steamed gyoza on the left, fried gyoza on the right.

Pork Gyoza 

• 4 cups finely shredded cabbage (or coleslaw mix)
• 2 tablespoons canola, vegetable or coconut oil, divided
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 1/2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1/2 lb. ground pork from 1907 Meat Co. 
• 1 package gyoza or wonton wrappers

Optional gyoza dipping sauce: 2:1 ratio of soy sauce and rice vinegar. Add some red chili flakes for some spice! 

*If you're going to make circle gyoza wrappers, use a circle cookie cutter, mason jar lid or other sharp circle to cut them. Cut them into circles before starting the rest of the recipe.
Store your gyoza wrappers in the plastic package or a bag until they're ready to use. If you leave them out, they'll get dry and fall apart.*

Sauté the cabbage or coleslaw mix in 1 tablespoon of oil in a large skillet over medium heat until it's wilted to half its volume. This took several minutes. Make sure you stir it so the cabbage doesn't brown or stick to the pan.
While the cabbage is cooking, mix the onions, garlic, ginger, soy sauce and sesame oil in a large bowl. Add the cabbage and ground pork and mix with your *clean* hands until it's evenly combined and slightly sticky in texture.
On a clean work surface (I just did it on the table, but you can work on a countertop or spread out some parchment paper), spoon about 1 level tablespoon (1 teaspoon if you're using the circle wrappers) into the center of a wrapper. Using your fingers or a small brush and a small bowl of water, wet the outer edges of the wrapper and fold, pinching the edges to close. 
When you're ready to cook the potstickers, heat 1 tablespoon of oil in a nonstick skillet. Place several gyoza in the pan, making sure not to crowd them. Fry until the bottom is golden brown and crispy. Quickly pour 1/4 cup of water into the skillet and cover with the lid. Be quick like a flash because it SPLATTERS! Let the gyoza steam for 1-2 minutes until most of the water is gone. Uncover and let cook another minute or so. 
If you would rather fry the gyoza, heat enough oil to cover the bottom of the skillet. Cook gyoza until they're golden brown on both sides. 
Serve hot with the dipping sauce and some tasty veggie lo mein! 

Veggie Lo Mein

I used the leftover noodles from the Braised Oxtail with Noodles, but you could use any other Asian noodle, or even spaghetti or linguini. 
This recipe serves two with some leftovers, so feel free to adjust appropriately. 

• 1 bell pepper, julienned
• 1/2 lb. sugar snap peas, trimmed of stems
• 1-2 bunches of baby bok choy
• 1 carrot, finely chopped or grated
• 1/2 teaspoon minced garlic
• Soy sauce to taste
• Sesame oil to taste (optional)
• Noodles

Sauté garlic in a skillet with some coconut oil. Add carrot and cook until tender.
Cook noodles according to package instructions. 
Add bell pepper, snap peas and bok choy. Sauté until all vegetables are cooked. Add soy sauce and sesame oil and stir to coat noodles. Add noodles to veggies and mix to combine. Cook for a few more minutes on low to let flavors meld. 

Let me know how you liked it! 

Sally Asher is the Communications Coordinator at 1907 Meat Co.