Gyoza Recipe
Recipe information
Make Gyoza in just 1h 30m. Japanese dumplings filled with meat and vegetables.
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Ingredients
Dough
Filling
Dipping Sauce
Dough Preparation
1. Make the Dough
In a mixing bowl, combine all-purpose flour and salt. Gradually add water while mixing until a dough forms.
2. Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
Filling Preparation
3. Mix the Filling
In a large bowl, combine ground pork, chopped cabbage, grated carrot, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until well combined.
Assembling Gyoza
4. Roll the Dough
After the dough has rested, divide it into small portions. Roll each portion into a thin circle, about 3 inches in diameter.
5. Fill the Gyoza
Place a small teaspoon of filling in the center of each dough circle. Moisten the edges with water, fold the dough over the filling, and pinch to seal.
Cooking
6. Pan-Fry the Gyoza
Heat a skillet over medium heat and add a little oil. Place the gyoza in the skillet and cook until the bottoms are golden brown, about 3-4 minutes.
7. Steam the Gyoza
Add 1/4 cup of water to the skillet and cover immediately. Let steam for about 5-7 minutes until the water has evaporated.
Dipping Sauce Preparation
8. Mix the Sauce
In a small bowl, combine soy sauce, rice vinegar, chili oil, and sesame seeds (if using). Stir well to combine.
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