Gyoza
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.
Equipment
Ingredients
DUMPLING WRAPPER
- 120 grams All Purpose Flour
- 20 grams Cornstarch
- 75 grams Water hot
GYOZA FILLING
- 300 grams Ground Pork
- 4 cloves Garlic minced
- 1 tbsp Parsley Flakes
- 1 knob Ginger grated
- 1 tbsp Soy Sauce
- 1 cup Cabbage shredded
- ½ tsp Chlli Pepper Flakes (optional)
- 2 tbsp Mirin
Dipping Sauce
- 2 tbsp Soy Sauce
- ½ tsp Ginger grated
- 1 tbsp Mirin
- 1 tsp Sesame Oil
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.
Tried this recipe?Let us know how it was!