Gyoza Recipe
Pan-fried dumplings filled 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
For Cooking
Method
Dough Preparation
- 1
Make the Dough
In a mixing bowl, combine all-purpose flour and salt. Gradually add hot water while mixing with a fork until a shaggy 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 large bowl, combine ground pork, finely chopped cabbage, green onions, minced garlic, minced ginger, soy sauce, sesame oil, and black pepper. Mix well until all ingredients are incorporated. Set aside.
Assembly
- 3
Assemble the Gyoza
After the dough has rested, divide it into small pieces (about 1 inch in size). Roll each piece into a thin circle (about 3 inches in diameter). Place about 1 tablespoon of filling in the center of each circle. Moisten the edges with water, fold in half, and pinch to seal tightly. Repeat with remaining dough and filling.
Cooking
- 4
Cook the Gyoza
In a large skillet, heat vegetable oil over medium-high heat. Add the gyoza in a single layer and cook for about 2-3 minutes, or until the bottoms are golden brown. Carefully add 1 cup of water to the skillet and cover immediately. Allow the gyoza to steam for about 5-7 minutes until the water evaporates. Remove the lid and cook for another 2 minutes to crisp the bottoms if necessary.
