Pork Gyoza 2 Ways (Japanese Dumplings with Ground Pork)

Name: Pork Gyoza 2 Ways (Japanese Dumplings with Ground Pork)
Yield: Makes 46 dumplings
Ingredients: 2 2/3 cups all-purpose flour (about 350 grams), plus extra for dusting; 3/4 cup warm water (about 200 grams, 130–140°F/55–60°C); 3/4 teaspoon salt; 2 teaspoons sugar; 4 1/2 ounces ground pork (about 130 grams); 1 cup napa cabbage kimchi; 1/2 tablespoon ginger; 3 cloves solo garlic; 2 tablespoons beaten egg (about half an egg, 25 grams); Salt and ground pepper, to taste; 4 1/2 ounces ground pork (about 130 grams); 2 –3 leaves napa cabbage; A few stalks green onion; 1/3 medium white onion; 3 cloves solo garlic; 1 small piece of ginger, about the same amount as the garlic; 1 small carrot; Seasonings: 1 1/3 teaspoons oyster sauce, 1 1/3 teaspoons sesame oil, 2/3 teaspoon fish sauce, 1/2 teaspoon salt, 1/2 teaspoon ground pepper; 1 1/2 tablespoons warm water; 1 tablespoon soy sauce; 1/2 tablespoon rice vinegar; 1 teaspoon sesame oil; 1/4 teaspoon brown sugar, pine syrup, or honey; 1/4 teaspoon chili flakes or 1 dried chili pepper; Garlic, ginger, and green onion, finely chopped

Linh @barofsweets

I learned how to make gyoza wrappers from Madame @Marie007, and made two types of pork fillings: one with kimchi, and one with vegetables (also inspired by her). I used the traditional yaki gyoza method: pan-fry first, then steam with water in the pan for shiny, delicious dumplings.

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Ingredients

Makes 46 dumplings

Wrappers - makes 46
2 2/3 cupsall-purpose flour (about 350 grams), plus extra for dusting
3/4 cupwarm water (about 200 grams, 130–140°F/55–60°C)
3/4 teaspoonsalt
2 teaspoonssugar
Pork & Kimchi Filling - for 23 dumplings
4 1/2 ouncesground pork (about 130 grams)
1 cupnapa cabbage kimchi
1/2 tablespoonginger
3 clovessolo garlic
2 tablespoonsbeaten egg (about half an egg, 25 grams)
Salt and ground pepper, to taste
Pork & Vegetable Filling - for 23 dumplings
4 1/2 ouncesground pork (about 130 grams)
2–3 leaves napa cabbage
A fewstalks green onion
1/3medium white onion
3 clovessolo garlic
1small piece of ginger, about the same amount as the garlic
1small carrot
Seasonings: 1 1/3 teaspoons oyster sauce, 1 1/3 teaspoons sesame oil, 2/3 teaspoon fish sauce, 1/2 teaspoon salt, 1/2 teaspoon ground pepper
Dipping Sauce
1 1/2 tablespoonswarm water
1 tablespoonsoy sauce
1/2 tablespoonrice vinegar
1 teaspoonsesame oil
1/4 teaspoonbrown sugar, pine syrup, or honey
1/4 teaspoonchili flakes or 1 dried chili pepper
Garlic, ginger, and green onion, finely chopped

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Steps

1

Mix all the wrapper ingredients together, pouring in the water a little at a time to avoid making the dough too wet. Knead for 15 minutes until the dough comes together and no longer sticks to your fingers. Cover and let the dough rest for about 30 minutes to 1 hour.
2

While the dough rests, prepare the two fillings. For best results, use a food processor to get an even texture.
3

Dust your work surface or a silicone mat with flour. Roll the dough out thinly, about 1/16 inch (1.5 mm) thick, so you can almost see through it. Use an 8.5 cm (about 3 1/3 inch) round cutter to cut out circles. Dust with flour or separate with parchment paper if stacking. Wrap any leftover dough in plastic wrap while you work.
4

Flip the dough circles over. Place about 2/3 tablespoon of filling in the center of each wrapper. Fold in half and pleat in one direction. Gently press the bottom so it puffs out a bit—this helps the dumplings stand upright. If not cooking right away, freeze them; you can cook straight from frozen.
5

Mix all the dipping sauce ingredients together. Adjust to taste.
6

Heat 2 tablespoons oil in a skillet over medium heat. Add a few dumplings and fry for 2–3 minutes until the bottoms are golden. Add 1/2 cup water, cover, and cook for 5 minutes until most of the water has evaporated and you hear sizzling. Uncover and cook for 1 more minute until the bottoms are brown and the filling is cooked through. Remove to a plate. Repeat with the remaining dumplings.
7

Serve with the dipping sauce and enjoy!