I’ve never made gyoza from scratch and when I say from scratch I’m taking about the gyoza wrapper! But it is easy and I really recommend that you try once! But it does take a long time so be prepared.
Ingredients – wrapper
- Bread flour 300gms
- Hot water 200 gms
Mix them together with a fork, then kneed until soft and no flour texture left. Rest for 90 minutes. Put in the fridge for a while to keep the dough cold. Split them into 30 balls, with a lot of flour on the surface, roll them into disk shape with 10cm diameter.
Ingredients – filling
- Pork mince – 150gms
- White Cabbage mince – 1/2 of cabbage
- Spring onions mince – 2 stalks
- Ginger and garlic mince – 2tbsp
- 3tbsp each of soy sauce, sesame oil, sake, pinch of salt and pepper
I recommend to put everything into a food processor and let it mix very well.
Take a wrapper, add a teaspoon of the filling in the middle, dip a finger in water, wipe it across half of the outer disk. Fold the the other half over the wet part, and create 5 folds before pushing the sides together.
Place the gyozas into a pan with some vegetable oil, put the pan on medium heat, add water to cover half of height of gyoza. Cover and cook until the water is almost gone. Remove the lid, add a tablespoon of sesame oil around, cook further until the bottom is golden. You need to cook them in two batches unless you have a huge pan!
Serve with equal part of soy sauce and rice vinegar and some chilli oil.