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Ingredients
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Dough
Filling
Cooking
Method
Dough Preparation
- 1
Make the Dough
In a mixing bowl, combine all-purpose flour and salt. Gradually add water while mixing with a fork until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 3
Prepare the Filling
In a large bowl, mix together ground pork, finely chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper until well combined.
Assembling Gyoza
- 4
Roll the Dough
After the dough has rested, divide it into small pieces (about 1 inch each). Roll each piece into a thin circle (about 3 inches in diameter).
- 5
Fill the Gyoza
Place about 1 tablespoon of filling in the center of each dough circle. Moisten the edges with water, fold the dough over the filling, and pinch to seal tightly.
Cooking Gyoza
- 6
Pan-Fry the Gyoza
Heat vegetable oil in a large skillet over medium heat. Arrange the gyoza in a single layer and cook for about 2-3 minutes until the bottoms are golden brown.
- 7
Steam the Gyoza
Carefully add water to the skillet (it will sizzle). Cover immediately and let steam for about 5-7 minutes until the water has evaporated and the gyoza are cooked through.
- 8
Serve
Remove the lid and let the gyoza cook for an additional minute to crisp up the bottoms. Serve hot with dipping sauce.
