Description

Gyoza are delectable Japanese dumplings, pan-fried to perfection with a crispy golden bottom and a tender, juicy pork filling that bursts with savory flavors.

Ingredients

Units Scale

Dumpling Wrapper:

2 c flour
1/2 c water
Pinch of salt

Dumpling Filling:

1 lb ground pork
3 leaves napa cabbage, thinly chopped
6 shiitake mushrooms, thinly chopped
3 green onions, chopped
1 tbsp roasted sesame oil
2 tbsp soy sauce
1 tsp salt
2 tsp black pepper

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Instructions

In a large bowl, combine the flour, salt, and water while mixing with your hands until a dough starts to form (Note: Because I live in a fairly dry climate, I usually need to end up using about 3/4 c water. The end result should be fairly elastic, but not too wet).
Onto a flat surface, sprinkle some flour. Knead the dough on it for about 10 minutes (or beat with a stand-mixer with a dough hook) until it becomes smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes.
After resting, divide the dough into 36-38. Work with one portion at a time, keeping the others covered to prevent drying out. Take one dough ball and flatten it with your palm. Using a rolling pin, roll it into a thin circle, about 3-4 inches in diameter.
Repeat the rolling process with the remaining dough balls and dust each wrapper lightly with flour to prevent sticking and stack them as you go.
Begin making the gyoza filling. To a bowl, add all of the filling ingredients and mix to combine with your hands.
To a wrapper, add about 1 tbsp of the filling to the middle. Begin wrapping the gyoza by pinching the center of the wrapper in half into a half-moon shape. Hold the gyoza in one hand and use the other hand to create pleats. Start on one side of the center pinch and make small pleats (about 2-4) towards the center, pinching each pleat firmly to seal. Repeat on the other side for a total of 4-8 pleats. Repeat with each gyoza wrapper.
To a well-oiled pan over low heat, line up your dumplings into a circular shape. Cook for about 8-10 minutes, or until cooked all the way through. Increase the heat and continue to cook (about 2 minutes) until the bottom of the gyoza is brown and crispy.
Pour in about 1/2 cup of water and place a lid on top of the pan. Increase the heat to high and cook until the water is evaporated (about 3-5 minutes).

Notes

If not using immediately, you can store the wrappers by placing them in an airtight container or plastic bag with a layer of parchment paper between each wrapper to prevent sticking. Store them in the refrigerator for up to 2 days or freeze for longer storage.

Prep Time: 1 hour
Cook Time: 15 minutes

Nutrition

Serving Size: Makes 36-38 gyoza