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
Mix Flour and Salt
In a large mixing bowl, combine 2 cups of all-purpose flour and 1 tsp of salt.
- 2
Add Water
Gradually add 3 tbs of water to the flour mixture, stirring until a dough begins to form.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 4
Combine Ingredients
In a large bowl, mix together 1 cup of ground pork, 1 cup of finely chopped cabbage, 1 tbs of chopped green onions, 1 tsp of grated ginger, 2 minced garlic cloves, 1 tbs of soy sauce, 1 tsp of sesame oil, 0.5 tsp of salt, and 0.25 tsp of black pepper until well combined.
- 5
Set Aside
Let the filling sit for about 10 minutes to allow the flavors to meld.
Gyoza Assembly
- 6
Roll Out Dough
After the dough has rested, divide it into small balls (about 1 inch in diameter). Roll each ball out into a thin circle (about 3 inches in diameter).
- 7
Fill Gyoza
Place about 1 tsp of filling in the center of each dough circle. Wet the edges of the dough with a little water, fold the dough over to form a half-moon shape, and pinch the edges to seal tightly.
Cooking Gyoza
- 8
Heat Oil
In a large skillet, heat 2 tbs of vegetable oil over medium-high heat.
- 9
Pan-Fry Gyoza
Add the gyoza to the skillet, making sure not to overcrowd. Fry for about 2-3 minutes until the bottoms are golden brown.
- 10
Steam Gyoza
Carefully add 1 cup of water to the skillet and cover immediately. Steam the gyoza for about 5-7 minutes until the water has evaporated.
- 11
Serve
Once cooked, serve the gyoza hot with soy sauce and chili oil for dipping.
