Gyoza, also known as Japanese dumplings, are a popular dish in Japan and around the world. These small, bite-sized parcels of goodness are filled with a flavorful mixture of pork, vegetables, and seasonings, and then pan-fried to crispy perfection. While there are many variations of gyoza, the most traditional and beloved recipe is made with pork. In this article, we will walk you through the steps to make authentic and delicious Japanese gyoza with pork.
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To make the filling, combine the ground pork, cabbage, garlic, ginger, green onions, soy sauce, sesame oil, salt, and black pepper in a large bowl. Mix well until all ingredients are well combined.
To make the dough, mix the all-purpose flour and salt in a large bowl. Slowly pour in the boiling water, stirring with a wooden spoon until a dough forms. Knead the dough on a lightly floured surface for 5 minutes, then cover with a damp cloth and let rest for 30 minutes.
Roll out the dough into a long strip and cut into 24 equal pieces. Roll each piece into a small ball and then flatten with a rolling pin into a thin circle. Keep the remaining dough covered with a damp cloth to prevent it from drying out.
To assemble the gyoza, place a small spoonful of the filling in the center of each dough circle. Wet the edges of the dough with water and fold in half, pressing the edges together to seal. Starting at one end, fold and pleat the edges of the dough together to create a half-moon shape. Repeat with the remaining dough and filling.
In a large pan, heat the vegetable oil over medium-high heat. Place the gyoza in the pan in a single layer and cook for 2-3 minutes until the bottom is golden brown. Add water to the pan, cover, and steam for an additional 3-4 minutes until the water has evaporated and the gyoza are cooked through.
Serve the gyoza hot with your choice of dipping sauce, such as soy sauce or ponzu sauce. Enjoy your homemade Japanese gyoza with pork and impress your friends and family with your culinary skills!
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