Impossible™ Gyoza Recipe

Mixing the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing until the dough begins to form.

Kneading the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Preparing the Filling

In a skillet over medium heat, add a splash of oil. Sauté the minced garlic and ginger until fragrant, about 1 minute.

Combining Ingredients

Add the Impossible™ ground meat to the skillet, breaking it apart with a spatula. Cook for about 5-7 minutes until browned.

Finalizing the Filling

Stir in the chopped green onions, soy sauce, sesame oil, salt, and pepper. Cook for an additional 2 minutes. Remove from heat and let cool.

Assembling the Gyoza

Divide the rested dough into small balls (about 1 inch in diameter). Roll each ball into a thin circle. Place a spoonful of filling in the center of each circle.

Sealing the Gyoza

Moisten the edges of the dough with water and fold over to create a half-moon shape. Press the edges firmly to seal. Repeat with remaining dough and filling.

Cooking the Gyoza

In a large skillet, heat a tablespoon of oil over medium heat. Add the gyoza in a single layer and cook for about 2-3 minutes until the bottoms are golden brown.

Steaming the Gyoza

Add 1/4 cup of water to the skillet, cover, and steam for about 5-7 minutes until the gyoza are cooked through. Remove the lid and let any remaining water evaporate.