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
For Cooking
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, mix the all-purpose flour, salt, and water until a dough forms. Knead 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 mixing bowl, combine ground pork, finely chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, and pepper. Mix well until all ingredients are thoroughly combined.
Assemble Gyoza
- 3
Form the Dumplings
Roll out the dough into a thin sheet and cut out circles (about 3 inches in diameter). Place a small spoonful of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and pinch the edges to seal tightly.
Cooking Gyoza
- 4
Pan-Fry the Gyoza
Heat vegetable oil in a large skillet over medium heat. Place gyoza in the skillet, making sure not to overcrowd. Fry for about 2-3 minutes until the bottoms are golden brown.
- 5
Steam the Gyoza
Add 1 cup of water to the skillet and cover immediately with a lid. Steam for about 5-7 minutes until the water has evaporated and the gyoza are cooked through.
- 6
Serve
Remove the lid and let the gyoza cook for an additional minute to crisp up the bottoms before serving. Serve hot with soy sauce or dipping sauce of your choice.