If you can get gyoza wrappers, you don’t have to make them, but homemade Gyoza wrappers are amazing!
- 60g of All-purpose flour
- 60g of Bread flour
- 5 Tablespoons of boiling water
- All-purpose flour for dusting
- 100g of ground pork
- 1 Tablespoon of starch
- 2 Teaspoons of sesame oil
- 200g of cabbage
- Salt: dash
- Black pepper: dash
- Soy sauce: Vinegar (If any, rice vinegar): Honey: Sesame oil = 2:2:1:1
- Grated Garlic: as much as you want.
- Put flour in a bowl and pour boiling water. Mix roughly.
- Knead the dough until the dough becomes smooth. The dough should be as hard as an earlobe, you may add some water if needed.
You may put the flour in a plastic bag when you knead.
- Wrap the dough with wrapping film (or put in a plastic bag), and leave at the room temperature for 30 minutes.
- Cut the dough into 24 equal parts.
- Roll out the dough and try to make it roughly circle about 10 cm in diameter. Use all-purpose flour for dusting if needed.
- Boil cabbage leaves in boiling water. Chop the cabbage into small pieces, then drain the water.
I used a food processor to chop cabbage.
- Put ground pork, sesame oil, and starch into a bowl, then add black pepper and salt, then knead for a few minutes.
- Put chopped cabbage to minced pork, then mix them.
- Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the centre of the wrapper. Dip one finger in a bowl of water and draw a circle around the wrapper with your wet finger until it’s wet all around.
My husband’s method: Put the wrapper on a plate, and fold gyoza.
- Fold the wrapper in half over the filling and pinch it in the centre with your fingers. Then pinch to make a pleat in the middle. Press the folded pleat tightly. (If possible, make 3 pleats.)
- Heat the oil in a large frying pan over medium-high heat. When the pan is hot, place the gyoza in a single layer, flat side down
- Cook until the bottom of the gyoza turns golden brown, about 3 minutes.
- Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.
- Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil to the frying pan.
- Cook uncovered until the Gyoza is nice and crisp on the bottom.
- [Dipping Sauce] Put all ingredients together and mix them.
- Transfer to a plate and serve with dipping sauce.