🛒 Ingredients
- For the dough: 200g flour, 100ml boiling water, pinch of salt
- For the filling: 300g ground pork, 1/4 napa cabbage, ginger, garlic, soy sauce, sesame oil, salt
- For dipping: soy sauce, rice vinegar, chili oil
👨🍳 Step-by-step instructions
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Dough: Pour boiling water over flour and salt. Knead until smooth and elastic. Let rest for 30 minutes.
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Filling: Squeeze chopped cabbage well to remove moisture. Mix with ground pork, grated ginger and garlic, soy sauce, and sesame oil.
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Roll dough thinly, cut into 8cm circles. Place filling in center and fold into a half-moon shape with pleats.
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Pan-fry in oil over medium-high heat for 2 minutes until golden.
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Add 50ml water, cover quickly. Steam for 5 minutes until water evaporates.
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Uncover and crisp for 1 more minute. Serve with crispy side facing up.
💡 Chef's tip
The Japanese trick: using boiling water in the dough makes it more elastic and easier to pleat. The yaki-mushi technique (pan-frying + steaming) is the key to perfect texture.
📝 Our take
Homemade gyozas require some practice in folding, but the reward is immense. Making gyozas together as a family is a Japanese tradition worth adopting.
🍷 Wine & food pairing
Cold Japanese Sapporo or Asahi beer, which cuts through the pork fat. For something more special, a junmai daiginjo sake served cold at 10°C.
Suggested wine: Sake Junmai Daiginjo
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