Gyoza Recipe
Pan-fried dumplings filled with ground pork and vegetables.
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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 water while mixing, until a dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 3
Prepare the Filling
In a large bowl, combine the ground pork, finely chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until combined.
Assembly
- 4
Shape the Dumplings
Roll the rested dough into a log and cut it into small pieces (about 1-inch each). Roll each piece into a circle (about 3 inches in diameter). Place a small spoonful of filling in the center of each circle, then fold the dough over to create a half-moon shape. Pinch the edges to seal tightly.
Cooking
- 5
Pan-Fry the Gyoza
Heat vegetable oil in a large non-stick skillet over medium heat. Place the gyoza in the skillet and fry for about 2-3 minutes until the bottoms are golden brown.
- 6
Steam the Gyoza
Add 0.5 cup of water to the skillet, cover immediately with a lid, and steam the gyoza for about 5-7 minutes until the water has evaporated and the gyoza are cooked through.
- 7
Serve
Remove the lid and allow the gyoza to crisp up for an additional minute. Serve hot with dipping sauce.