Gyoza Dumplings

A crunchy crispy bottom with lattice kind of crunchy texture and that gooey cooked center cooked in a pan — no steamer required!

Ingredients

Wrapper

• 2 cups all-purpose flour + more for dusting
• 1 cup of warm water
• 1 teaspoon salt

Filling

• ½ Grated cabbage
• 2 Finely chopped onion
• 4 Chopped garlic
• Minced ginger
• 1 teaspoon salt
• 1 teaspoon Black pepper
• 2 teaspoon Soya-Sauce
• 2 teaspoon Corn-flour

Preparation

Wrapper

• Mix flour, salt, and warm water.
• Knead the dough until it gets firm.
• Cover the dough and let it rest for 15–20 minutes, so that it gets soft.
• Divide the dough into small pieces and roll thin sheets of about 7–10 cm diameter.

Filling

• In a large bowl, combine the grated cabbage, garlic, ginger, soy sauce, salt, and black pepper. Mix well.
• Place a teaspoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the half of the outer rim with water.
• Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
• In a large nonstick frying pan, heat the oil over medium heat. Add the dumplings in a circle. Cook for 1–3 minutes until the bottom of the dumplings get golden brown.
• Combine the flour and the water in a small bowl. Pour into the pan and cover. Steam the dumplings until the water is mostly evaporated, 7–8 minutes. Remove the lid and continue cooking until the water is completely evaporated.
• You’ll know that the dumplings are ready when they become shiny and move as you move the pan.
• Place a plate on top of gyoza. Flip the pan upside down while pressing the plate to invert the dumplings.
• Serve with dipping sauce.