Gyoza Recipe

Mix Ingredients

In a mixing bowl, combine the ground pork, finely chopped cabbage, green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper.

Using your hands or a spatula, mix the ingredients thoroughly until well combined. Set aside to marinate for about 15 minutes.

Prepare Flour Mixture

In a large mixing bowl, combine all-purpose flour and salt.

Knead the Dough

Gradually add water to the flour mixture, mixing with your hands until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Roll Out the Dough

After resting, divide the dough into small portions and roll each portion into a thin circle, about 3 inches in diameter.

Place about 1 tablespoon of the filling in the center of each wrapper. Wet the edges of the wrapper with water, fold it in half, and pinch the edges to seal tightly.

Heat the Skillet

Heat a non-stick skillet over medium heat and add a tablespoon of oil.

Pan-Fry the Gyoza

Once hot, place the gyoza in the skillet, flat side down. Cook for about 2-3 minutes until the bottom is golden brown.

Steam the Gyoza

Add 1/4 cup of water to the skillet and cover immediately. Allow the gyoza to steam for about 5 minutes until the water has evaporated.

Remove the lid and let them cook for an additional 1-2 minutes until the bottom is crispy again.

Mix Dipping Sauce

In a small bowl, combine soy sauce, rice vinegar, and chili oil.

Sprinkle toasted sesame seeds on top before serving.