🛒 Ingredients
- For the dough: 200 g flour, 100 ml boiling water, pinch of salt
- For the filling: 300 g ground pork, 1/4 Chinese 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. Rest 30 min.
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Filling: squeeze the chopped cabbage well to remove excess water. Mix with pork, grated ginger and garlic, soy sauce, and sesame oil.
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Roll the dough thin, cut 8 cm circles. Place filling and fold into a half‑moon shape with pleats.
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Fry the bottom in a pan with oil over medium‑high heat for 2 min.
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Add 50 ml water, cover quickly. Steam for 5 min until the water evaporates.
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Uncover and fry for 1 min more. Serve crispy side up.
💡 Chef's tip
Japanese tip: using boiling water in the dough makes it more elastic and easier to fold. The yaki‑mushi technique (pan‑fry + steam) is the key to perfect texture.
📝 Our take
Homemade gyoza require practice in folding but offer a huge reward. Making gyoza with family is a Japanese tradition worth adopting.
🍷 Wine & food pairing
Cold Japanese beer such as Sapporo or Asahi, which cuts through the pork fat. For something more special, a chilled junmai daiginjo sake served at 10 °C.
Suggested wine: Sake Junmai Daiginjo
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