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Ingredients
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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, stirring 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 the ground pork, green onions, cabbage, ginger, garlic, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are fully combined. Set aside.
Gyoza Assembly
- 3
Assemble the Gyoza
After the dough has rested, divide it into small portions (about 1-inch balls). Roll each ball into a thin circle (about 3 inches in diameter). Place a teaspoon of the filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal tightly, creating pleats if desired.
Cooking
- 4
Pan-Fry the Gyoza
Heat oil in a large skillet over medium heat. Arrange the gyoza in the skillet and cook for about 2-3 minutes until the bottoms are golden brown. Add the water to the skillet, cover immediately, and steam for about 5-7 minutes or until the water has evaporated and the gyoza are cooked through.
- 5
Serve
Remove the gyoza from the skillet and serve hot with your favorite dipping sauce.