Japanese Gyoza Recipe
Recipe information
Make Japanese Gyoza in just 1h 30m. pork dumplings with hot mustard
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Ingredients
Dumpling Wrappers
Filling
Dipping Sauce
Dumpling Wrappers
1. Prepare the Dough
In a mixing bowl, combine the all-purpose flour and salt. Gradually add the boiling water while stirring with chopsticks or a fork until a shaggy dough forms.
2. Knead 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 rest for at least 30 minutes.
Filling
3. Make the Filling
In a large bowl, combine the ground pork, green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Assembling Gyoza
4. Roll Out the Dough
Divide the rested dough into small pieces (about 1 inch each). Roll each piece into a thin circle, about 3 inches in diameter.
5. Fill the Wrappers
Place a small spoonful of the filling (about 1 teaspoon) in the center of each wrapper. Moisten the edges with a little water, fold the wrapper over the filling and pinch to seal tightly.
Cooking Gyoza
6. Pan-Fry the Gyoza
Heat a non-stick skillet over medium heat and add a tablespoon of oil. Place the gyoza in the skillet flat side down and cook for 2-3 minutes until golden brown.
7. Steam the Gyoza
Add 1/4 cup of water to the skillet and cover immediately. Allow the gyoza to steam for about 5-7 minutes until the water has evaporated.
Dipping Sauce
8. Prepare the Dipping Sauce
In a small bowl, combine soy sauce, rice vinegar, and hot mustard. Mix well and serve with the gyoza.
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