Gyoza Pan-fried / Steamed Recipe
pan fried dumplings made from an old family recipe
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Ingredients
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Dough
Filling
For Cooking
Method
Dough Preparation
- 1
Make the dough
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add hot water while stirring with a fork until the mixture forms a shaggy dough.
- 2
Knead the dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 3
Prepare the filling
In a mixing bowl, combine ground pork, finely chopped cabbage, green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are incorporated.
Dumpling Assembly
- 4
Roll out the dough
After the dough has rested, divide it into small balls (about 1 inch in diameter). Roll each ball into a thin circle (about 3-4 inches in diameter) on a floured surface.
- 5
Fill the dumplings
Place a spoonful of the filling in the center of each circle. Moisten the edges with water, then fold the dough over to create a half-moon shape, pinching the edges to seal tightly.
Cooking the Gyoza
- 6
Pan-fry the gyoza
In a large skillet, heat vegetable oil over medium-high heat. Place the dumplings in the skillet, ensuring they are not touching. Cook for about 2-3 minutes or until the bottoms are golden brown.
- 7
Steam the gyoza
Carefully pour in 1 cup of water and cover the skillet with a lid. Reduce the heat to medium and let the gyoza steam for about 5-7 minutes, or until the water has evaporated.
- 8
Serve
Remove the lid and let the gyoza cook for an additional minute to crisp up the bottoms. Serve hot with soy sauce or dipping sauce of your choice.
