Gyoza Japanese Dumplings from scratch
This easy Japanese dumpling gyoza recipe is tasty and savory. It contains pork or chicken filling and delicious dipping sauce - all made from scratch.
Servings 4 people
Cost $10
Ingredients
Gyoza skins
- 300 grams flour white
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 250 ml water for boiling
Filling
- 500 grams chicken or pork minced meat
- 1 head bok choy Chinese cabbage
- 2 cm fresh ginger grated
- 2 cloves garlic grated
- 1 spring onion finely chopped
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp chilli flakes ground
Dipping Sauce
- 1 splash soy sauce
- 1 splash lime juice or lemon
- 1 splash chili oil
Instructions
- In a large bowl, add the flour and salt.
- Add in the boiling water and stir with a fork until dough forms.
- Roll dough into a big ball and cover it for one hour.
- During this time, mix together the ingredients for the meat filling and stir until the ingredients well mixed together. Chill the mixture in the fridge.
- To make the gyoza skins, roll out the dough and knead for 5 minutes.
- Cut the dough into 3 equal parts and roll each into a ball shape.
- Roll and stretch out each ball as thin as you can.
- Cut circular disk shapes using a cookie cutter.
- Take one skin into your palm and add a spoonful of filling.
- Wet the edge of the dough with a bit of water and fold over the dumpling to seal it.
- Pinch the edges to create a pleated effect, this holds the dumplings together while cooking.
- Take a large frying pan and add vegetable oil to start frying the dumplings. The dumplings should be fried for approximately 3 minutes until golden brown on the bottom.
- Add 100 ml of water to the pan and cover the dumplings. They will steam there for another two minutes or so.
- Once done, drizzle some sesame oil on the edges of the pan to add flavor.
- Serve with dipping sauce while hot.
