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
Making the Dough
- 1
Prepare the Dough
In a mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing until a dough forms.
- 2
Knead the Dough
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.
Preparing the Filling
- 3
Mix the Filling Ingredients
In a large bowl, combine ground pork, green onions, cabbage, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until fully combined.
Assembling the Gyoza
- 4
Roll Out the Dough
After resting, divide the dough into small balls (about 1 inch in diameter). Roll each ball out into a thin circle of about 3 inches in diameter.
- 5
Fill the Gyoza
Place about 1 tablespoon of the filling in the center of each dough circle. Moisten the edges with water, fold the dough over the filling, and pinch to seal.
Cooking the Gyoza
- 6
Pan-Fry the Gyoza
Heat vegetable oil in a large skillet over medium heat. Place the gyoza in the skillet and fry until the bottoms are golden brown (about 2-3 minutes).
- 7
Steam the Gyoza
Carefully pour in the water for steaming, cover the skillet, and let the gyoza steam for about 5-7 minutes until the water has evaporated.
- 8
Serve the Gyoza
Remove the lid and let them cook for an additional minute to crisp up the bottoms. Serve hot with dipping sauce.
