Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
For Cooking
Serving
Method
Dough Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Gradually add the water while stirring until the mixture forms a dough. Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a large bowl, combine the ground pork, finely chopped cabbage, green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
Assembling Gyoza
- 3
Shape the Gyoza
After the dough has rested, divide it into small balls (about 1 inch each). Roll each ball into a thin circle (about 3 inches in diameter). Place a tablespoon of filling in the center of each circle. Moisten the edges of the dough with water, fold the dough over the filling to create a half-moon shape, and pinch the edges to seal.
Cooking Gyoza
- 4
Cook the Gyoza
In a large skillet, heat the vegetable oil over medium heat. Arrange the gyoza in a single layer in the skillet and cook for 2-3 minutes until the bottoms are golden brown. Carefully pour in 1 cup of water, cover the skillet, and steam the gyoza for about 5-7 minutes until the water has evaporated and the gyoza are cooked through. Remove the lid and let cook for an additional 1-2 minutes to crisp the bottoms.
Serving
- 5
Serve
Serve the gyoza hot with a side of hot mustard for dipping. Enjoy your delicious homemade Japanese gyoza!