Pork Gyoza/Pot Stickers With Cilantro Ponzu Sauce

Crush your Chinese food cravings and make these delicious ground pork gyoza/potstickers. Stuffed with light and refreshing flavors like cilantro, green onions and ginger. The dough is crisped to perfection and the filling is steamed to create a delicious bite.
Pork Gyoza/Pot Stickers With Cilantro Ponzu Sauce  Price Breakdown.jpg

Gyoza and bringing in the Chinese new year of the pig.

Making gyoza is a lot funner when you have a family to share the experience with. I’ve made these gyoza before with my mom, and it was entertaining to try and wrap these cute little pockets of minced pork and veggies.

Traditionally, gyozas are eaten to bring in the new year and it is typically stuffed with minced pork, minced shrimp, and Chinese cabbage. I even read that some families will hide a coin in one of the gyozas, and the person who takes a bite out of it will have great luck for the year. It just so happens that this year is the year of the pig, so pork pot stickers really seem to fall in line with the celebration.

Side note, I’m not asian. Not even a little, but it’s like cinco de mayo, a fine excuse to make something different and quench those cravings for Chinese food.

How to wrap a wonton.

There are many ways and Pailin’s kitchen shows you how to do all of them with these square wonton wrappers here.

If you find round wonton wrappers you can fold them like this.

Pork Gyoza/Pot Stickers With Cilantro Ponzu Sauce



  • 1.3 lb ground pork
  • 2 cups minced cabbage
  • 1/2 cup minced cilantro with stems
  • 1/3 cup minced shallots and 2 Tbspn to garnish (6 stalks)
  • 1 Tbspn sugar
  • 1 Tbspn minced garlic (2 cloves)
  • 1 Tbspn minced ginger (1” piece)
  • 1 tspn red pepper flakes
  • 2 Tbspn soy sauce
  • 1 Tbspn vinegar
  • Wonton Wrappers
  • 5 Tbspn vegetable oil
  • 1 1/4 cup water
  • Dipping Sauce

  • 2 Tbspn soy sauce
  • 2 Tbspn fresh orange juice (1/2 orange)
  • 1 Tbspn vinegar
  • 1 Tbspn minced cilantro
  • 1/2 Tbspn minced ginger (1/2” piece)
  • 1/2 Tbspn minced garlic (1 clove)
  • 1 tspn honey


Total Time: 2 hour 45 minutes

Servings: 50 Servings.

  1. In a large bowl prep the filling by mixing together ground pork, cabbage, cilantro, shallots, sugar, garlic, ginger, pepper flakes, soy sauce, and vinegar. Once combine cover with plastic wrap and allow it to marinate in the fridge for at least one hour.
  2. Prepare the dipping sauce by stirring together soy sauce, orange juice, vinegar, cilantro, ginger, garlic, and honey. Set aside.
  3. To prepare the potstickers, add 1 tspn of filling onto each wrapper, wet two edges, and fold into a triangle. Then wet the long edge corner and fold to over lap the other corner. For a video on how to do this visit this helpful < a href=“https://goo.gl/q8C8B1"> link to learn all kinds of way to fold a wonton wrapper.
  4. Heat a pan to medium high and add 1 Tbspn of vegetable oil. Add 1 layer of gyoza to the pan, you should hear them sizzle. When the bottom have browned, add 1/4 cup of water and cover quickly with a lid. The water will cause the oil to splatter.
  5. Allow the gyozas to steam for 2-3 minutes, until the water has evaporated, then remove them from the heat.
  6. Wipe the pan with a cloth towel to remove any excess water and repeat steps 4-5 until all the gyoza are cooked.


I will be honored to feature your creations.

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