Pork Gyoza Recipe
Make Pork Gyoza Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Dipping Sauce
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add boiling water while stirring with chopsticks or a fork until the dough starts to come together. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a large bowl, combine the ground pork, chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly combined.
Gyoza Assembly
- 3
Shape the Gyoza
Divide the rested dough into small portions, about the size of a golf ball. Roll each portion out into a thin circle, roughly 3 inches in diameter. Place about 1 tablespoon of the filling in the center of each circle. Moisten the edges with water, fold the dough over the filling to create a half-moon shape, and pinch the edges to seal tightly.
Cooking
- 4
Cook the Gyoza
Heat a non-stick skillet over medium-high heat and add a tablespoon of oil. Arrange the gyoza in the skillet, flat side down, and fry for about 2-3 minutes until the bottoms are golden brown. Add 1/4 cup of water to the skillet and cover immediately. Let steam for about 5 minutes until the water has evaporated and the gyoza are cooked through. Remove the lid and let them cook for an additional 1-2 minutes to crisp up the bottoms.
Dipping Sauce Preparation
- 5
Make the Dipping Sauce
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, chili oil, and sugar. Stir well until the sugar is dissolved. Serve alongside the gyoza for dipping.
