These ultra-crisp Gorgongyoza (gorgonzola potstickers), are filled with pork, garlic chives, cauliflower and creamy gorgonzola. Served with a balsamic soy sauce, they're irresistibly good!

These ultra-crisp Gorgongyoza (gorgonzola potstickers), are filled with pork, garlic chives, cauliflower and creamy gorgonzola. Served with a balsamic soy sauce, they're irresistibly good!

Whether you’re talking about work, play or food, variety is indeed the spice of life, and for me, it’s what keeps me looking forward to the next day or my next meal. At our table, dinner is usually a genre-bending mishmash of random experiments for work, along with a few vegetable dishes, and perhaps an indulgence or two, such as a plate of sashimi or a platter of cheese. While the food on the table rarely matches, it’s never dull, and the disparate flavors occasionally lead to unexpected pairings that evolve into a new dish.

The other day I had a plateful of garlicky pan-fried gyoza on the table, which sat next to a plate of ripe, creamy gorgonzola. At some point in the meal, I still had a piece of pungent gorgonzola melting on my tongue when I took a bite of a crisp potsticker. The rich, salty cheese enveloped and tamed the intensely green garlic of the chives while synergizing with the savory porcine juices flowing from the dumpling as it burst open.

Gorgonzola cheese works beautifully in potstickers.

Inspired by dinner that night, I came up with these Gorgongyoza substituting cauliflower in place of the usual cabbage and adding gorgonzola to the filling, which not only provides a huge flavor boost, it also makes the mixture more tender and juicy. The amalgam of melted cheese, umami-rich pork juices, pungent chives and nutty sesame oil is indescribably good.

I served this with a dipping sauce made with a 1:1 ratio of 15 year aged balsamic to soy sauce, which creates a marvelously complex array of fruity, caramel notes with a pleasant balance of sweet, salty savory and sour tastes. The sauce paired beautifully with the Gorgongyoza, but I love condiments, and I also brought out some ume(Japanese apricot) jam, as well as with honey, which were both splendid.

The ingredients for my gorgonzola potstickers include pork, cauliflower, garlic chives and of course gorgonzola cheese.

By nature, these dumplings are pretty Asian, but they could easily be turned into delightful ravioli by sandwiching the filling between two potsticker wrappers and then boiling them, before serving with a tomato sauce.

One last thing I wanted to touch on is the water/starch mixture I use to fry the gyoza. This is what gives the gyoza their ultra-crisp “wings” and what makes them all stick together. If you don’t want them to stick together, use plain water (without the starch) to steam the gyoza. While they won’t end up quite as crisp, they’ll still be good and they won’t all stick together.

These super crispy gorgonzola gyoza (potstickers) are filled with savory pork, cauliflower, pungent garlic chives and rich, creamy gorgonzola cheese.

Gorgongyoza (gorgonzola potstickers)These ultra-crisp Gorgongyoza (gorgonzola potstickers), are filled with pork, garlic chives, cauliflower and creamy gorgonzola. Served with a balsamic soy sauce, they’re irresistibly good!


  • CourseAppetizer
  • CuisineExperimental
  • Yield60 gyoza
  • Cooking Time10 minutes
  • Preperation Time30 minutes
  • Total Time40 minutes


Gyoza filling
260 grams
cauliflower florets (~1/2 head)
200 grams
ground pork
100 grams
garlic chives (finely minced)
165 grams
1 tablespoon
soy sauce
1/2 tablespoon
potato starch
1/2 tablespoon
toasted sesame oil
1/4 teaspoon
ground black pepper
potsticker wrappers
vegetable oil (for frying)
potato starch (for frying)
2 tablespoons
balsamic vinegar
2 tablespoons
soy sauce


  1. Minced cauliflower for gyoza.
    Bring a large pot of a water to a boil and then add the cauliflower florets. Boil until the stem parts are tender (about 10 minutes). Drain and let the cauliflower cool enough to handle. Mince and the cauliflower so that it forms a rough meal with each piece about the size of a large grain of rice.
  2. Mixing the filling for my gorgonzola gyoza.
    Add the cauliflower, ground pork, garlic chives, gorgonzola, soy sauce, potato starch, toasted sesame oil, and black pepper to a bowl. Put some gloves on and use your hands to knead the mixture together until smooth, breaking up the gorgonzola as you go. You want to leave some small lumps of gorgonzola, but there should not be any large chunks.
  3. Wrapped gyoza (potstickers).
    Wrap the gyoza. Check out this post for an animated gif, or this post for set by step photos.
  4. Frying the Gyoza.
    Add 1 tablespoon of vegetable oil to a non-stick frying pan and swirl to coat evenly. Add the pot stickers to the pan either placing them in rows, or in a circle (as shown). The potstickers should be touching each other, but be careful not to overcrowd the pan. How many potstickers you'll be able to fry at one time will depend on the size of the pan, but don't use a pan that's much larger than the heating element of your stove otherwise the gyoza won't brown evenly.
  5. Prepare 1/4 cup of water with 1/2 teaspoon of potato starch mixed in.
  6. Turn the heat onto medium-high heat and fry the gyoza until they just barely start to brown on the bottom.
  7. Steaming the gyoza
    With a lid in one hand to shield yourself from any splattering oil, add the water and potato starch mixture around the gyoza and immediately cover the pan with the lid. Steam for 3 minutes, or until the water is almost all gone (if the water evaporates before 3 minutes, open the lid a crack and add a bit more).
  8. Crisping the Gyoza (potstickers).
    Remove the lid and fry until golden brown on the bottom. Invert onto a plate and serve with the dipping sauce. Repeat with the rest of the potstickers.