The Ultimate Japanese Gyoza Recipe

Prep Time, Cook Time, and Nutritional Information

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Cuisine: Japanese
• Course: Appetizer or Main Course
• Calories: 300 kcal per serving
• Servings: 4

For the Dough (Wrappers):

• 2 cups all-purpose flour
• ½ cup hot water
• A pinch of salt

For the Filling:

• 200g ground pork or chicken (substitute with tofu for a vegetarian option)
• 1 cup Napa cabbage, finely chopped
• 2 green onions, minced
• 1 tablespoon garlic, finely minced
• 1 teaspoon ginger, grated
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• ½ teaspoon salt
• ¼ teaspoon ground white pepper

For Cooking:

• 2 tablespoons vegetable oil
• ½ cup water

For the Dipping Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili oil (optional)

1. Prepare the Dough

1. In a large mixing bowl, combine the flour and salt. Gradually add the hot water while mixing with a wooden spoon until the dough starts to come together.
2. Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
3. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

2. Prepare the Filling

1. Finely chop the Napa cabbage and sprinkle with a pinch of salt. Let it sit for 10 minutes, then squeeze out excess water using a clean kitchen towel.
2. In a large bowl, combine the cabbage, ground meat (or tofu), green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until fully incorporated.

3. Roll Out the Wrappers

1. Divide the dough into small, equal portions (about 1-inch balls).
2. Roll each ball into a thin circle (about 3-4 inches in diameter) using a rolling pin. Use a round cutter for uniformity if desired.
3. Keep the wrappers covered with a damp cloth to prevent drying out.

4. Assemble the Gyoza

1. Place a wrapper in the palm of your hand and add about 1 teaspoon of filling in the center.
2. Wet the edges of the wrapper with water. Fold the wrapper in half and pinch the edges together, pleating one side to create the classic Gyoza shape.
3. Repeat with the remaining wrappers and filling.

5. Cook the Gyoza

1. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Arrange the Gyoza in a single layer with the flat side down.
2. Fry for 2-3 minutes or until the bottoms are golden brown.
3. Carefully add ¼ cup of water to the skillet and immediately cover with a lid. Steam for 5-7 minutes or until the water has evaporated and the filling is fully cooked.
4. Remove the lid and cook for an additional 1-2 minutes to crisp up the bottoms.

6. Make the Dipping Sauce

1. In a small bowl, mix soy sauce, rice vinegar, and chili oil. Adjust proportions to taste.