Pan-seared pork gyoza are easy to make at home, take minutes to cook, and are stuffed with a juicy, aromatic filling that’s bursting with flavor. It’s easier than ever to make your favorite takeout dish at home.
3 Combine the pork, chives, sesame oil, salt, and pepper in a mixing bowl and stir to combine (or mix with your hands).
4 Assemble gyoza: Set out 4 to 6 wrappers on a flat surface (keep the other wrappers covered loosely with a damp paper towel while you work so that they don’t dry out. Fill each wrapper with about 1 ½ teaspoons of the pork. Set a small bowl of water near the wontons and dip your fingers in water, running them around the outsides of each wrapper (this will help them to seal). Pinch the wrappers closed tightly, pressing out any air. Set the finished potstickers on a parchment-lined plate or sheet pan. Repeat until all of the gyoza have been shaped.
0 Heat a large nonstick pan over medium heat. Add 2 Tablespoons of cooking oil. When the oil begins to shimmer, add the gyoza in a single layer and cook without moving until the bottoms are golden brown, about 3 minutes. (Note: Cook these in batches if needed.)
1 Add water to the pan and cover with a tight-fitting lid. Cook, covered, for 2 to 4 minutes to let the gyoza cook through. (You can remove one and slice it open to see if it is cooked through.) Remove the lid, and continue cooking until all of the water evaporates.
2 Serve warm with dipping sauce.
