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Ingredients
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Dough
Filling
Cooking
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add warm water while mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth.
- 2
Rest the Dough
Cover the dough with a damp cloth and let it rest for at least 30 minutes to allow the gluten to relax.
Filling Preparation
- 3
Prepare the Filling
In a bowl, combine the ground pork, green onions, cabbage, ginger, garlic, soy sauce, sesame oil, and pepper. Mix well until all ingredients are thoroughly combined.
Gyoza Assembly and Cooking
- 4
Shape the Gyoza
Divide the dough into small pieces (about 20). Roll each piece into a thin circle (around 3 inches in diameter). Place a spoonful of filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal tightly.
- 5
Pan-Fry the Gyoza
Heat vegetable oil in a large skillet over medium heat. Place the gyoza in the skillet, flat side down, and cook until the bottoms are golden brown (about 3-4 minutes).
- 6
Steam the Gyoza
Add 1 cup of water to the skillet, cover with a lid, and steam the gyoza for about 5-7 minutes, or until the water has evaporated.
- 7
Serve
Remove the lid and let the gyoza cook for an additional minute to crisp up the bottoms. Serve hot with soy sauce and vinegar for dipping.