Japanese Gyoza Dumplings with Ground Meat

Main Dishes | Japanese cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Japanese gyoza dumplings with ground meat

Ingredients

Wheat Flour - 7.1 oz
Boiling water - 3 fl oz
Ginger - to taste
Pork Blood - 7.1 oz
Toasted Sesame - 0.4 oz
Garlic - 2 cloves
Soy Sauce - 4 tablespoons
Rice Vinegar for Sushi - 2 tablespoons
Napa Cabbage - 2.8 oz
Scallions - to taste
Sesame Oil - 1 teaspoon
Chives - to taste
Sugar - to taste

Step by Step guide

Step 1

Making the dough for the dumplings. Sift the flour into a bowl. Add salt and gradually pour in the boiling water, stirring the dough with a wooden spatula. When the water is fully combined with the flour, transfer the dough to a work surface and continue kneading by hand. Knead until homogeneous. Then cover the dough with a towel and let it rest for half an hour.

Step 2

Preparing the filling for the dumplings. Finely chop the pork (or pass it through a meat grinder). Add grated ginger, salt, pepper, garlic pressed through a garlic press, and finely chopped onion. Salt the napa cabbage and massage it with your hands. After that, squeeze out the juice and add the drained cabbage to the filling. Pour in the soy sauce (2 tablespoons) and add sugar to taste. Mix the filling. Toast the sesame seeds and add them to the filling (5 g). Mix well.

Step 3

Making the sauce for the dumplings. Combine soy sauce, vinegar, and sesame oil. Mix and add sesame seeds.

Step 4

Making the dumplings. Cut the dough into small portions, roll each portion into a thin round wrapper, place the filling in the center, and seal the edges. You can shape the dumplings like pierogi or regular dumplings. In a pan, heat olive oil and fry the dumplings on one side until golden brown. After that, add water (it should reach halfway up the dumplings), cover with a lid, and leave on the heat until the water evaporates.