Pork Dumplings ☆ Steamed & Fried Gyoza

Name: Pork Dumplings ☆ Steamed & Fried Gyoza
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: <Skins>; 400 g All purpose flour; 200 g Warm Water; <Filling>; 250 g Ground Pork; 4 leaves Cabbage; 4 pc Scallions; 1 tsp Grated Ginger★; 2 Tbsp Oyster Sauce★; 1 Tbsp Soy Sauce★; 1/2 tsp Sesame Oil★

Nana @cook_2618881

Kobe, Japan - Florida, USA

Gyoza is Japanese dumplings. I like to make them with homemade dumpling skins. Why? Because they taste much better!

Nana @cook_2618881

Kobe, Japan - Florida, USA

Gyoza is Japanese dumplings. I like to make them with homemade dumpling skins. Why? Because they taste much better!

Saved

Ingredients

90 mins

4 servings

400 gAll purpose flour
200 gWarm Water
250 gGround Pork
4 leavesCabbage
4 pcScallions
1 tspGrated Ginger★
2 TbspOyster Sauce★
1 TbspSoy Sauce★
1/2 tspSesame Oil★

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Steps

90 mins

1

Let's make the dumpling skins first! Put the flour & warm water into the large size bowl and blend together. (I'm using a stand mixer.)
2

Cover it with plastic wrap and rest few hours in room temperature.
3

During the dough is resting, make the filling.
4

Chop the cabbage.
5

Cook it about 5 minutes.
6

Drain and soak it in cold water, then lightly squeeze out the water.
7

Combine grand pork, cabbages, chopped scallions into the large bowl.
8

Add the ★ ingredients, oyster sauce, soy sauce, grated ginger, sesame oil.
9

Mix well. (I mix it with 4 chopsticks.) Cover with plastic wrap and rest in the fridge.
10

Go back to make skin! Cut dough for 4 pieces.
11

Roll out
12

Cut 10 pieces each, so total 40 skins.
13
14

Make flat circle shape. In the middle a little thick.
15

Put the filling on the skin.
16

Seal well.
17

First I'll make steamed dumplings.
18

Cook them with boiled water 5 minutes.
19

Serve it with chicken soup.
20

Second, make fried dumpling.
21

Add 1.5 Tbsp coconut oil into a frying pan and put in the gyoza dumplings. Heat up a frying pan over medium heat and cook few minutes.
22

Turn the heat up to the maximum level, add 1 cup water and cover with a lid. Turn the heat down to medium-high and steam-cook for 3 minutes.
23

The lid off to let any remaining moisture evaporate. Once the moisture is gone, cook for another minute to brown the dumplings. Leave the heat set to medium-high.
24

Done!
25

Eat with dipping sauce, Ponzu sauce & Ra-yu. If you don't have Ponzu, you can use soy sauce & vinegar.
26
27

Also I made some dumplings for my dog. Filling are ground pork and celery only. (not flavored)

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Cooksnaps

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Nana @cook_2618881

on October 17, 2015 02:47

Kobe, Japan - Florida, USA

Hi! Welcome to my cookpad page. My cooking motto is "simple and healthy". In the city of Kobe, Japan where I grew up, there are a lot of good bakery shops, but after I moved here to Florida in 1997, I missed the tasty breads and Japanese foods so much! Then I thought, "Why don't I make it?" So, now I bake breads almost everyday and cooking Japanese foods here in Florida. It's difficult to find some Japanese ingredients, but I'm trying. I also plant Japanese vegetables to use for cooking.