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 the water, 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 large bowl, combine the ground pork, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
Assembling Gyoza
- 3
Form the Dumplings
After resting, roll out the dough on a floured surface into a thin sheet. Use a round cutter (about 3 inches in diameter) to cut out circles. Place about 1 tablespoon of the filling in the center of each circle. Wet the edges with water, fold the dough over to create a half-moon shape, and pinch to seal tightly, making sure there are no air pockets.
Cooking Gyoza
- 4
Pan-fry the Gyoza
Heat the vegetable oil in a large skillet over medium-high heat. Place the gyoza in the skillet, flat side down, and cook for about 2-3 minutes until the bottoms are golden brown. Carefully add the 0.5 cups of water to the skillet, cover immediately with a lid, and let them steam for 5-7 minutes until the water has evaporated.
- 5
Serve
Remove the lid and allow the gyoza to cook for an additional minute to ensure the bottoms are crispy. Serve hot with soy sauce or your favorite dipping sauce.
