Pork, Ginger & Apple Gyoza
These savory steamed potstickers are a Chinese classic! You can assemble them ahead of time, then steam them right before serving.
Recipe adapted from Pink Lady Apples
Recipe adapted from Pink Lady Apples
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Pork, Ginger & Apple Gyoza
Prep Time80 Minutes
Servings5
Cook Time10 Minutes
Ingredients
50 wonton wrappers
1 pound ground pork
3 tablespoons ground ginger
2 tablespoons sesame oil
2 tablespoons soy sauce
2 Pink Lady apples, grated and squeezed to remove extra juice
2 eggs, beaten
2 chopped green onions plus extra for garnish
1 bunch chopped cilantro
Directions
- Combine all ingredients together except the wonton wrappers.
- Place one teaspoon of the pork mixture on a wonton wrapper. Dip your finger in a small bowl of water and wet around the edges of the wonton wrapper so it will stick when you fold it over.
- Fold the wrapper in half and seal tightly by pinching the edges together.
- Heat a nonstick pan with enough sesame oil to lightly cover the pan and fry the base of the potstickers until golden brown.
- Add 4 tablespoons of water to the pan and add a lid or tin foil to create a seal. Let the potstickers steam for about 5-7 minutes (keep adding water if it dries up) or until they become slightly translucent.
- Serve with a bowl of soy sauce and garnish with chopped green onion.
80 minutes
Prep Time
10 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Wing Hing Wonton Wraps, 12 Ounce
$4.99$0.42/oz
L&B Fresh All Natural Ground Pork, 16 Ounce
$7.99$0.50/oz
L&B Ginger Powder, 1.6 Ounce
$6.19$3.87/oz
International Collection Sesame Oil, 8.45 Ounce
$10.99$1.30/oz
San-J No Soy Tamari Brewed Soy Sauce, 10 Ounce
Huge Deal
$5.99 was $7.49$0.60/oz
Pink Lady Apples, 0.5 Pound
$1.75 avg/ea$3.49/lb
Vital Farms Organic Restorative Large Eggs, 12 Each
$9.99$0.83 each
Green Onions Bunched, 1 Each
$1.49
Fresh Cilantro Bunch, 1 Each
$1.99
Directions
- Combine all ingredients together except the wonton wrappers.
- Place one teaspoon of the pork mixture on a wonton wrapper. Dip your finger in a small bowl of water and wet around the edges of the wonton wrapper so it will stick when you fold it over.
- Fold the wrapper in half and seal tightly by pinching the edges together.
- Heat a nonstick pan with enough sesame oil to lightly cover the pan and fry the base of the potstickers until golden brown.
- Add 4 tablespoons of water to the pan and add a lid or tin foil to create a seal. Let the potstickers steam for about 5-7 minutes (keep adding water if it dries up) or until they become slightly translucent.
- Serve with a bowl of soy sauce and garnish with chopped green onion.