Description
Enjoy the deliciousness of homemade Gyoza, featuring a flavorful filling of kimchi and ground pork (or tofu). These crispy pan-fried dumplings are ideal for a cozy dinner or as a delightful appetizer, paired with a tangy dipping sauce.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 teaspoon salt
- 1 cup kimchi, finely chopped
- 1/2 pound ground pork (or tofu for a vegetarian option)
- 1/4 cup green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1/2 cup water (for steaming)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil (optional)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Mix until well combined.
- Slowly pour in the boiling water while stirring with a fork or chopsticks. Be careful, as the water is hot!
- Once the mixture starts to come together, use your hands to knead the dough in the bowl until it forms a rough ball.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Wrap the dough in plastic wrap or cover with a damp cloth and let it rest for at least 30 minutes.
- In a large mixing bowl, combine the finely chopped kimchi, ground pork (or tofu), green onions, soy sauce, sesame oil, ginger, and garlic.
- Mix thoroughly using your hands or a spatula until evenly distributed.
- Season with salt and pepper to taste, keeping in mind that kimchi can be salty.
- Set the filling aside while rolling out the dough.
- After resting, divide the dough into two equal portions, keeping one covered.
- On a lightly floured surface, roll out the first portion into a thin sheet, about 1/8 inch thick.
- Using a round cutter or glass (about 3 inches in diameter), cut out circles from the rolled dough. Gather scraps, re-roll, and cut out more circles.
- Repeat with the second portion of dough.
- Take a dough circle and place about 1 tablespoon of filling in the center.
- Moisten the edges of the dough circle with water using your finger.
- Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal, ensuring no air pockets remain.
- Optionally, pleat the edges for a decorative touch.
- Repeat with remaining dough circles and filling, placing assembled gyoza on a floured tray.
Notes
- Ensure the dough is well-kneaded for the best texture.
- Feel free to customize the filling with your favorite ingredients.
- Gyoza can be frozen before cooking; just steam them directly from the freezer.
- Prep Time: 30 minutes
- Cook Time: 15 minutes