☆ほっぺが落ちちゃう 餃子☆ 
☆Mouthwatering Gyoza☆
I learned this authentic Chinese recipe from a Chinese friend. Ever since I started making gyoza this way, it’s become one of my signature dishes! The key is not to squeeze the water out of the vegetables—surprising, right? That’s what makes them so juicy.
Background of this recipe:
- I make the wrappers from scratch when my family helps out, but usually I use store-bought wrappers.
- I also learned an amazing dipping sauce to go with these gyoza. If you’d like, try making it too—it’s easy!
☆Mouthwatering Gyoza☆
I learned this authentic Chinese recipe from a Chinese friend. Ever since I started making gyoza this way, it’s become one of my signature dishes! The key is not to squeeze the water out of the vegetables—surprising, right? That’s what makes them so juicy.
Background of this recipe:
- I make the wrappers from scratch when my family helps out, but usually I use store-bought wrappers.
- I also learned an amazing dipping sauce to go with these gyoza. If you’d like, try making it too—it’s easy!
Cooking Instructions
- 1
Roughly chop the garlic chives and cabbage. Mince the ginger and garlic. Place all the vegetables and ground pork in a large bowl.
- 2
Add all the seasonings to the bowl. Mix and knead well for about 5 minutes until sticky. Let rest at room temperature.
- 3
☆To make the wrappers☆ Put the flour in a bowl and pour in the boiling water. Mix roughly with chopsticks. When cool enough to handle, knead by hand until smooth, about 5 minutes.
- 4
Divide the dough in half, wrap each piece in plastic wrap, and let rest at room temperature for 30 minutes.
- 5
Roll each piece into a log about 1 inch (3cm) in diameter. Cut into pieces weighing about 1/3 oz (10g) each for large wrappers, or about 1/4 oz (8g) each for regular size.
- 6
Use a rolling pin to roll each piece into a thin, round wrapper. Lightly dust with potato starch or cornstarch to prevent sticking as you stack them.
- 7
Moisten the edges of the wrapper with water and fill with the prepared filling. Fold and seal the gyoza.
- 8
☆To cook half the gyoza☆ Heat a skillet over high heat. Add 2 tablespoons oil and arrange the gyoza in the pan. Pour 1/2 cup (100ml) hot water over the gyoza. Cover and cook on high for about 5 minutes.
- 9
After about 5 minutes, most of the water will have evaporated. Drizzle a little oil around the edge of the pan. When the bottoms are golden brown to your liking, they’re done.
- 10
■■■Note■■■
For crispier gyoza wrappers, try this variation:
■ 1 1/2 cups all-purpose flour
■ 1/2 cup bread flour
■ 2/3 cup boiling water (150ml)
This version is also delicious!
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