Gyoza

Ingredients

For the wrappers

• 250 g 00 flour
• 200 g boiling water
• potato starch (as needed, for rolling)

For the filling

• 200 g ground pork
• 120 g white cabbage
• 1 spring onion
• fresh ginger, grated (as needed)
• garlic, grated (optional)
• 10 g soy sauce
• 10 g sake
• 10 g toasted sesame oil
• salt (as needed)
• black pepper (as needed)

For the dipping sauce

• 50 g soy sauce
• 40 g rice vinegar
• rayu (chili oil), as needed

Method

Make the dough

1. Pour the boiling water over the flour.
2. Knead for at least 10 minutes, until smooth and elastic.
3. Shape into a ball and rest, covered with plastic wrap, for 30 minutes.

Make the filling

1. Slice the cabbage very finely.
2. Thinly slice the spring onion.
3. Finely chop the ginger.
4. Mix the vegetables with the ground pork.
5. Season with soy sauce, sesame oil, salt, and pepper.
6. Mix well until evenly combined.

Shape the gyoza

1. Divide the dough into balls of about 10 g each.
2. Use potato starch for dusting.
3. Roll each ball into a disc.
4. Place filling in the center.
5. Fold into a half-moon and pinch pleats along the edge.

Cook

1. Heat a nonstick pan with sesame oil.
2. Arrange the gyoza snugly.
3. Cook over high heat for about 10 seconds.
4. Lower the heat.
5. Add a splash of water and cover with a lid.
6. Cook until the water evaporates.
7. Add a drizzle of sesame oil for the final browning.

Make the sauce

1. Mix the soy sauce and rice vinegar.
2. Add rayu to taste.

Notes

• You can freeze the dumplings before cooking if all ingredients are fresh.
• Don’t make them too thick.
• Keep the right meat-to-veg ratio: too much meat makes them less flavorful.

Attachments

video