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Ingredients
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Dough
Filling
Cooking
Method
Dough Preparation
- 1
Mix Flour and Water
In a mixing bowl, combine the all-purpose flour and salt. Gradually add water while stirring until a dough forms.
- 2
Knead the Dough
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- 3
Rest the Dough
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Filling Preparation
- 4
Prepare the Filling
In a large bowl, mix together the ground pork, chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper until well combined.
Assembly
- 5
Roll the Dough
Divide the rested dough into small pieces and roll each piece into a thin circle (about 3 inches in diameter).
- 6
Fill and Seal Gyoza
Place a small spoonful of the filling in the center of each dough circle. Wet the edges of the dough with water, fold over and pinch to seal tightly.
Cooking
- 7
Pan-Fry Gyoza
In a large skillet, heat the vegetable oil over medium heat. Place the gyoza in the skillet, flat side down, and cook for about 2-3 minutes until the bottoms are golden brown.
- 8
Steam Gyoza
Add water to the skillet, cover immediately, and let the gyoza steam for about 5 minutes until the water has evaporated.
- 9
Crisp the Bottom
Remove the lid and continue cooking for an additional 1-2 minutes until the bottoms are crispy again.
