Gyoza Recipe
Pan-fried dumplings filled with seasoned pork and vegetables.
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Ingredients
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Dough
Filling
Cooking
Method
Dough Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing 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 large bowl, combine ground pork, chopped cabbage, green onion, grated ginger, minced garlic, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Assembly
- 3
Assemble Gyoza
Divide the dough into small balls (about 1 inch in diameter). Roll each ball into a thin circle (about 3 inches in diameter). Place a tablespoon of filling in the center of each circle. Moisten the edges with water and fold the dough over the filling to create a half-moon shape. Pinch the edges to seal.
Cooking
- 4
Cook the Gyoza
Heat vegetable oil in a large skillet over medium-high heat. Place the gyoza in the skillet, flat side down. Fry for about 2-3 minutes until the bottoms are golden brown. Carefully add 1 cup of water to the skillet and cover immediately. Steam the gyoza for about 5-7 minutes until the water has evaporated and the dough is cooked through. Remove the lid and continue frying for another 1-2 minutes until crispy.
