Gyoza (Japanese Dumplings)

Name: Gyoza (Japanese Dumplings)
Yield: 23/24 dumplings
Ingredients: 3/8 cup hot water (90 g); 1 2/3 cups all-purpose flour (200 g); Salt to taste; 10 1/2 oz ground pork (or other meat of your choice); 1 green onion; 3 cabbage leaves; 1 carrot; 1 clove garlic; 2 tablespoons soy sauce; 1 egg; as needed Extra virgin olive oil; 1 cup water for steaming during cooking; Fresh chives and sesame seeds for garnish

Sweetdora_bakery @Sweetdora

Gyoza (Japanese Dumplings)

Sweetdora_bakery @Sweetdora

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Ingredients

23/24 dumplings

Ingredients for the gyoza dough
3/8 cuphot water (90 g)
1 2/3 cupsall-purpose flour (200 g)
Salt to taste
Filling
10 1/2 ozground pork (or other meat of your choice)
1green onion
3cabbage leaves
1carrot
1 clovegarlic
2 tablespoonssoy sauce
1egg
as neededExtra virgin olive oil
1 cupwater for steaming during cooking
Fresh chives and sesame seeds for garnish

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Steps

1

First, clean the vegetables and roughly chop them. Then, place the ground pork in a food processor along with the garlic, egg, green onion, cabbage, and 2 tablespoons of soy sauce. Blend everything to create a homogeneous mixture. Let the mixture rest in the refrigerator covered with plastic wrap.
2

Now, prepare the gyoza dough. In a mixer, combine the flour, salt, and hot water gradually. Mix until the dough is smooth and elastic. Form a ball and let it rest in the refrigerator for half an hour. Roll out the dough to a thickness of 2/3 millimeters. Use a round cutter to make circles about 2 1/3 inches in diameter.
3

Take the filling from the refrigerator and place a teaspoon in the center of each dough circle. Fold them into half-moons, pinching the edges to seal them in the typical gyoza style.
4

After preparing all the gyoza, heat a little oil in a pan and place the gyoza inside, letting them brown and form a crust on the toasted side without turning them. Add the cup of water, let it steam, and immediately cover with a lid. Cook for about 3 to 4 minutes and serve. Accompany with soy sauce, chopped chives, and sesame seeds.