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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!
Course Appetizer, Dumplings
Cuisine Experimental, Japanese
Level Intermediate
Main Ingredient Cheese, Pork
Diet Low Sugar
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 60 gyoza


Gyoza filling

  • 260 grams cauliflower florets (~1/2 head)
  • 200 grams ground pork
  • 100 grams garlic chives (finely minced)
  • 165 grams gorgonzola
  • 1 tablespoon soy sauce
  • ½ tablespoon potato starch
  • ½ tablespoon toasted sesame oil
  • ¼ teaspoon ground black pepper


  • 60 potsticker wrappers
  • vegetable oil (for frying)
  • potato starch (for frying)


  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce


  • 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.
  • 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.
  • Wrap the gyoza. Check out this post for an animated gif, or this post for set by step photos.
  • 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.
  • Prepare 1/4 cup of water with 1/2 teaspoon of potato starch mixed in.
  • Turn the heat onto medium-high heat and fry the gyoza until they just barely start to brown on the bottom.
  • 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).
  • 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.