Pot-stickers (Gyoza). Heat oil in a heavy skillet over medium-high heat. The popular method for making potstickers now is what Nguyen calls the "fry-steam-fry," where the dumplings are first lightly browned in some oil, water is added to the pan, which is then covered to steam and cook the dumpling filling, then the pan is uncovered to let the water cook off and the dumplings pan fry until crispy on the outside. Gyoza ( Pot Stickers) Recipe by Heirloom.

Growing up one of my favorite meals consisted of vegetable stir-fry, steamed rice and beef pot stickers or gyoza. Warning: this recipe is slightly different from the traditional recipes you'll see. It consists of beef instead of pork and carrot instead of cabbage (I'll be sharing a more traditional version in the next few months). you can have Pot-stickers (Gyoza) using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pot-stickers (Gyoza)

It's of Some won-ton wrappers (don't be a jackass, just buy them).
Prepare of about 1/2 a pound of any meat you want (ground or chopped fine) (if using whole beef primal/subprimal, I recommend cooking ahead of time).
Prepare of Baby Bok choy, chopped fine.
You need 3-4 cloves of garlic minced.
It's 1 of big knob of ginger, diced fine.
Prepare of Juice of a lime.
It's 1 spoon of sambal (garlic-chili paste).
It's 1/2 bunch of chopped green onion.
Prepare 1 of glug of soy sauce, mirin, rice vinegar.
It's of light drizzle of toasted sesame oil.
Prepare of Pepper, red pepper flake.
Prepare of vegetable oil.
You need 2-3 tablespoons of water.
You need 1 knob of butter.

Potstickers, dumplings and gyoza are all basically the same style and shape when you buy them frozen. There's so many variations on what different brands call their product. The best way to cook frozen potstickers. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Pot-stickers (Gyoza) step by step

Combine all of the ingredients with the exception of water, oil, butter and the won ton wrappers (smartass). Set aside in the fridge covered in plastic (this can be done ahead of time).
Place a small spoonful (1 teaspoon-ish?) of the filling in the center of a won ton wrapper. Dip your finger in some warm water and run along the edges of the wrapper. You don't want it sopping wet, just sticky. Bring up all of the corners, working in a counter-clockwise fashion (it doesn't matter, thats just how I do it) and pinch the seams together, ensuring you press out all of the air, and the pot-stickers are sealed completely. Set these aside under a damp kitchen towel until ready..
Bring a small drizzle of oil to temperature over medium/medium-high heat and place in the pot-stickers. Let fry until the bottoms begin to turn golden brown. Once achieved, dump in approximately 2-3 tablespoons of water and immediately cover. Steam for 3 minutes..
Blot out any excess water and quickly add a bit of butter. Fry for a bit longer, continually checking the bottoms of the won tons to ensure you are not burning them (ride the heat throttle to compensate). Once they are fried to your liking, remove to a paper towel lined plate and serve with soy sauce and more sliced green onion!.

That's reason enough to make these delicious little dumplings at home. The gyoza wrappers are sold next to the wonton and egg roll wrappers, usually in a corner of the refrigerated section of your grocery store. Gyoza and pot stickers are two separate dumpling styles—the former a newer Japanese creation, the latter an old Chinese staple. But the two are very similar, and not just in their popularity. When navigating the dumpling stretch of the Trader Joe's frozen food aisle, you might come across salmon gyoza.