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Gyoza

5 from 2 votes
Course: Appetizer
Cuisine: Japanese
Keyword: gyoza, gyoza recipe, how to cook gyoza, how to make gyoza
Servings: 16 gyozas
Author: Olive
Japanese pot stickers. These pan-fried and steamed dumplings are great appetizers. These are also perfect paired with your favorite Ramen or any noodle dish.
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Ingredients (click ingredient to buy it)

DUMPLING WRAPPER

GYOZA FILLING

Dipping Sauce

Instructions

MAKE THE DUMPLING DOUGH:

  • Sift all-purpose flour and cornstarch in a bowl
  • Pour hot water and using chopsticks or small wooden spoon, stir mixture until it comes together then using your hands, form dough into a rough ball
  • Let dough rest, covered for 15-30 minutes
  • Lightly flour a work surface and knead dough for about 5-8 minutes or until it is very soft.
  • Form into a ball and cover with a plastic wrap or damp towel. Let dough rest for an 30 mins to an hour.
  • Divide dough into 16-18 equal pieces.
  • Sprinkle flour on your work surface (and the dough) as necessary to prevent dough from sticking.
  • Form each piece into a small ball then flatten to make a disc.
  • Cover the rest to prevent them from drying out.
  • Using a small rolling pin, flatten dough to 3-4 inches in diameter.
  • Set aside, cover and repeat with remaining dough.

MAKE THE GYOZA FILLING:

  • Heat a pan over high heat, add sesame oil then add shredded or thinly sliced cabbage, add a little water (about 2 tablespoons) and cook until cabbage is soft.
  • Turn off heat and let cool.
  • Combine the rest of the ingredients for the filling in a bowl.
  • Mix well then add the cooked cabbage and mix.

MAKE THE GYOZA:

  • Get a gyoza wrapper and put a teaspoonful (or more) of filling in the center.
  • Fold in half and pinch the edges to seal the dough.
  • You now have a crescent shape dough, you can now proceed to cooking (make sure that the edges are sealed together) OR--
  • Double seal the gyoza by making pleats.
  • Using your thumb, index and middle finger, make pleats or folds from one end of the crescent dough to the other.
  • It doesn't have to be perfect.
  • Repeat with the remaining gyoza.
  • Heat a saute pan or frying pan over medium high heat. Add sesame oil.
  • When oil is hot, put gyozas in carefully and fry until brown then flip to fry the other side
  • Carefully pour some water to the pan (2-3 tablespoons) to create steam and cover the pan and reduce heat. Cook gyoza until water is gone.

DIPPING SAUCE:

  • Combine soy sauce, ginger, mirin and sesame oil in a small bowl.
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