Traditional Or Deep Fried Gyoza Recipe
Pork dumplings traditional or fried.
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Ingredients
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Dough
Filling
For Frying
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Gradually add water while mixing with your hands or a wooden spoon until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until it is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 3
Mix the Filling
In a large bowl, combine the ground pork, green onions, cabbage, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until well combined.
Assembling Gyoza
- 4
Roll Out the Dough
After resting, divide the dough into small pieces (about the size of a golf ball). Roll each piece into a thin circle about 3 inches in diameter.
- 5
Fill the Gyoza
Place a teaspoon of the filling in the center of each dough circle. Moisten the edges with water, fold the dough over to create a half-moon shape, and pinch the edges to seal tightly.
Cooking Gyoza
- 6
Fry the Gyoza
Heat vegetable oil in a large frying pan over medium-high heat. Place the gyoza in the pan, flat side down, and fry for about 2-3 minutes until the bottoms are golden brown.
- 7
Steam the Gyoza
Add about 1/4 cup of water to the pan and cover immediately with a lid. Allow the gyoza to steam for about 5-6 minutes until the water has evaporated.
- 8
Crisp the Gyoza
Remove the lid and allow the gyoza to cook for another 2-3 minutes to crisp up the bottoms. Remove from the pan and serve hot.