How to make Gyoza (Japanese Potstickers recipe) with Leeks - I Bake - I Cook - I Gobble

Jump to Recipe Jump to Video Print RecipeApril showers bring May flowers…and spring brings #leeksonfleek. Yep, it’s another round of seasonal challenges from my favorite Instagrammers and I’m contributing this recipe for Gyoza (Japanese Potstickers).Back when I was in Manila, about 75% of the time that I ate at Japanese restaurants, I would order a plate of gyoza with my meal. It was familiar (a crescent shapedsiomai!) and “safe to eat” option.What is gyoza?Gyoza are pan fried Japanese dumplings that make for a delicious appetizer or a quick meal. These are filled with ground meat (usually pork) and minced vegetables and wrapped in a thin wheat wrapper.Gyoza was originally a Chinese dish called ‘jiǎo zi’ but has been widely embraced by the Japanese that it has become a popular side dish inizakayas, ramen stands, and supermarkets. Interestingly, gyoza is similar to the Korean mandu, as well.Potstickers?There are4 types of gyozadepending on the method of cooking. I’m sharing a recipe for...