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over head shot of a plate filled with pork gyozas

Pork Gyoza/Pot Stickers With Cilantro Ponzu Sauce

by Karen D. Insignares
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Gyoza and bringing in the Chinese new year of the pig.

Making gyoza is a lot funner when you have a family or friends 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.

Potstickers piled on a ceramic plate topped with sliced shallots

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.

Dipping gyoza in cilantro ponzu sauce

Side note, I’m not Asian. Not even a little, but it’s like Cinco De Mayo, a good excuse to make something different. Today we’re quenching those cravings for Chinese food.

Taking a bite of pot stickers

Cooking Tips and Substitutions

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 pot sticker with a bite out of it

Pork Gyoza / Pot Stickers with Cilantro Ponzu Sauce

Steamed pork gyoza (also known as pot stickers) with refreshing cilantro and ginger ponzu sauce.
Recipe by Karen D. Insignares
Prep Time1 hr 45 mins
Cook Time1 hr
Total Time2 hrs 45 mins
Servings: 50 Dumplings


  • 1.3 lb ground pork ($3.95)
  • 2 cups cabbage, minced ($1.20)
  • 1/2 cup cilantro with stems, minced ($0.23)
  • 6 shallots, sliced, divided ($1.29)
  • 1 tablespoon sugar ($0.02)
  • 2 cloves garlic, minced ($.10)
  • 1 inch piece of ginger, minced ($0.13)
  • 1 teaspoon red pepper flakes ($0.04)
  • 2 tablespoon soy sauce ($0.12)
  • 1 tablespoon vinegar ($0.02)
  • Wonton Wrappers ($3.99)
  • 5 tablespoon vegetable oil ($0.15)
  • 1 1/4 cup water ($0.00)

Dipping Sauce

  • 2 tablespoon soy sauce ($0.12)
  • 2 tablespoon fresh orange juice ($0.06)
  • 1 tablespoon vinegar ($0.02)
  • 1 tablespoon cilantro, minced ($0.03)
  • 1/2 inch piece of ginger, minced ($0.07)
  • 1 garlic clove, minced ($0.05)
  • 1 teaspoon honey ($0.04)


  • 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.
  • Prepare the dipping sauce by stirring together soy sauce, orange juice, vinegar, cilantro, ginger, garlic, and honey. Set aside.
  • To prepare the potstickers, add one teaspoon of filling onto each wrapper, wet two edges, and fold into a triangle. Then wet the long edge corner and fold to overlap the other corner.*
  • Heat a pan to medium high and add one tablespoon of vegetable oil. Add one layer of gyoza to the pan, you should hear them sizzle. When the bottoms have browned, add 1/4 cup of water and cover quickly with a lid. The water will cause the oil to splatter.
  • Allow the gyozas to steam for 2-3 minutes, until the water has evaporated, then remove them from the heat.
  • Wipe the pan with a cloth towel to remove any excess water and repeat steps 4-5 until you cook all the gyozas.


For a video on how to do this visit this helpful link to learn all kinds of way to fold a wonton wrapper.

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