For the dumplings

  • 2 cups of All purpose flour
  • Hot water
  • Olive oil or sesame oil

For the vegetable filling

  • 2 cups cabbage
  • 2 cup nira (garlic chives found at Asian Market)
  • 1 cup Gobo (burdock root, also found at Asian Market), peeled
  • 1 cup shitake mushrooms
  • 1 cup oyster mushrooms
  • 2 garlic cloves
  • 1 Tbsp fresh grated ginger
  • Tbsp Potato starch
  • 1/2 tsp pink hymalayan salt
  • pinch cayenne pepper
  • 2 Tbsp soy sauce
  • 1 Tbsp sake wine
  • 1 Tbsp sesame oil

For the Chili dipping sauce

  • 6 Tbsp. soy sauce or Tamari
  • 3 Tbsp. Rice vinegar
  • Japanese Chili Oil


  1. Making the Gyoza wrapper dough

    Start by dumping about 2 cups of All purpose flour in a large bowl. Next, stirring with chopsticks, add hot water a little at a time until a doughy ball forms. It should be a little sticky. Using your hands and a little additional flour, knead the dough a little until it is smooth and elastic. Wrap in saran wrap and set aside for at least 30 minutes.

  2. Making the vegetaable filling: Finely chop the cabbage, nira, gobo, mushrooms, garlic, and ginger. Chop these as fine as you can, the smaller the pieces the better. Next add the rest of the ingredients and stir well to incorporate everything. Set aside while you prepare the wrappers.
  3. Making the Gyoza Wrappers
    Working on a very well floured surface, roll out a little dough a little at a time until it is pretty thin (1/4 inch or so). Using a large biscuit cutter, cut out rounds. Continue the process until rounds are all cut out. Generously cover the tops with flour so that they do not stick.
  4. Assembling and cooking the Gyoza:
    Holding a wrapper in your hand, dip your fingers in some cold water and wet the edges of the wrapper a little. This is going to act as an adhesive when you close it. Place a small amount of the filling onto the center of the wrapper. Fold the wrapper in half and gently seal the edges leaving no holes or openings. While you are working on making the gyoza, place them on a parchment lined and floured baking sheet. Make sure that there is a good amount of flour on the parchment paper for extra assurance that the gyoza will not stick to it.
  5. Cooking the Gyoza
    Now you are ready to cook these. You will need a heavy skillet, 2 Tbsp. Olive oil or Sesame oil, a few Tbsp. of water, and a lid for your pan. Over medium high heat, heat the oil. Place your Gyoza in the pan with the pleated edge toward the ceiling. Cook for several minutes until they start to get crispy on the bottom. Now you are going to finish cooking them by steaming them. Put a few Tbsp. of water in the pan, cover with a lid, and finish cooking for 2 or 3 minutes. Remove from pan, and serve with Chili dipping sauce.
  6. Chili Dipping Sauce:
    In a small dish, mix 6 Tbsp. soy sauce or Tamari, 3 Tbsp. Rice vinegar, and Japanese Chili Oil to taste to add as much spice as you like. I love a lot of spice, but if you do not you could even leave this out entirely.
  7. Enjoy these amazing Potstickers with a side of brown rice, or miso soup .