Gyoza Recipe
Pan-fried dumplings stuffed with pork and vegetables.
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
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. Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a mixing bowl, combine the ground pork, finely chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, and season with salt and black pepper to taste. Mix well until the ingredients are evenly incorporated.
Dumpling Assembly
- 3
Assemble the Gyoza
Roll out the rested dough on a floured surface to about 1/8 inch thickness. Cut out circles using a round cutter (about 3 inches in diameter). Place a small spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal tightly.
Cooking
- 4
Cook the Gyoza
Heat vegetable oil in a large skillet over medium heat. Arrange the dumplings in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown. Carefully add water to the skillet (about 1 cup) and cover immediately with a lid. Allow the dumplings to steam for about 5-7 minutes until the water evaporates. Remove the lid and cook for an additional 2 minutes until crispy.