- The dumpling-inspired filling tucks under puff pastry for a one-pan dinner that doesn’t require any rolling or folding.
- Baking the pie in cast iron keeps the filling bubbling while ensuring even browning on the pastry.
- Cold puff pastry gives just the right amount of flaky crunch, though pie dough would work here too.
This gyoza potpie takes the familiar flavors of Japanese dumplings and translates them into a weeknight-friendly skillet bake. Ground pork, napa cabbage, and shiitake mushrooms form the backbone of the filling, bolstered by ample garlic and ginger. Instead of a heavy gravy, the filling simmers briefly in a light sauce made from soy sauce, mirin, and chicken broth, thickened just enough to coat the ingredients without weighing them down.
A single sheet of puff pastry replaces individual dumpling wrappers, creating a crisp, golden lid that seals in moisture while adding buttery contrast to the savory filling below. Freezing the pastry briefly before baking helps it puff dramatically in the hot oven, while small slits cut into the dough allow steam to escape and prevent sogginess. The final brush of egg wash and sprinkle of black sesame seeds echo classic gyoza toppings and add visual appeal.
This recipe is designed for a 10-inch cast-iron skillet, which retains heat and moves seamlessly from stovetop to oven. If you don’t have cast iron, any ovenproof medium skillet will work here instead. The dish is a smart option when you want something shareable and satisfying without the time commitment of folding dumplings one by one. Serve it straight from the skillet and let it rest briefly before scooping as this allows the sauce to settle and makes for easier portions.
Gyoza versus Chinese dumplings
Gyoza and Chinese dumplings share roots, but differ in flavor and form. Gyoza have thinner wrappers and a garlic-forward filling, and are usually pan-fried then steamed. Chinese dumplings use thicker skins, subtler seasoning, and may be boiled, steamed, or pan-fried. However, the terms are often used interchangeably.
Opt for fatty pork
Fatty pork is prized in gyoza because it keeps the filling juicy and tender during cooking, preventing dryness as the dumplings sear and steam. The fat also carries aromatics like garlic and ginger, creating a fuller flavor. Look for pork with visible marbling, such as ground pork labeled 70/30, at Asian markets or well-stocked grocery stores.
Notes from the Food & Wine Test Kitchen
- Cast iron promotes even browning on the pastry while keeping the filling hot and bubbly.
- Re-whisking the cornstarch mixture before adding prevents uneven thickening.
- Letting the pie rest after baking improves sliceability and flavor integration.
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