Pork and Ginger Gyoza
Recently I attempted homemade dumpling wrappers for the first time. They took a while and weren’t perfect but they were delicious and it was fun! You can totally use store bought wrappers instead, it would be much easier that way!
I do not come from an Asian heritage so I am most definitely not an expert in gyoza. I read up a lot about them before trying them and used a mix of recipes, steps, and guidance from various sources – @food52, @bonappetitmag, @chinasichuanfood, @hellolisalin .
2 cups flour
Pinch of salt
3/4 cup just under boiling water
Mix the flour/salt with hot water. Once cool enough to handle, knead into a smooth ball (3-4 minutes).
Wrap in plastic wrap and let it sit for 30 min. Then split into 30 balls about 12g each.
Roll them out into circles using liberal amounts of flour so they don’t stick to each other.
I like to enjoy these either on their own or on a salad!
Pork and Ginger filling:
Makes about 16 gyoza
-1 lb ground pork
-1/4 cup chopped cabbage
-2 tbsp diced green onion
-2 tbsp tamari (gluten free soy sauce), soy sauce, or coconut aminos
-1 tbsp diced cilantro
-1 tbsp minced ginger
-1 tbsp toasted sesame oil
–2 tbsp tamari
-2 tbsp rice vinegar
-2 tsp hot chili oil
Gently stir together the ingredients and spoon a little into the center of each wonton wrapper.
Wet your finger and run it along the edge of the wrapper. Fold it together. In a pan with a lid on medium heat, melt coconut oil to cover the base of the pan.
Carefully place the gyoza in the oil. Cook for 2 minutes, then add about 2 tbsp water to the pan and cover immediately.
Cook for 10 minutes with the lid on. Remove lid, remove gyoza, let cool some and enjoy!
Pork and Ginger Gyoza
- 1 lb ground pork
- 1/4 cup chopped cabbage
- 2 tbsp diced green onion
- 2 tbsp tamari or soy sauce or coconut aminos
- 1 tbsp diced cilantro
- 1 tbsp minced ginger
- 1 tbsp toasted sesame oil
- wonton wrappers
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 2 tsp hot chili oil
- Gently stir together the ingredients and spoon a little into the center of each wonton wrapper.
- Wet your finger and run it along the edge of the wrapper.
- Fold it together.
- In a pan with a lid on medium heat, melt coconut oil to cover the base of the pan.
- Carefully place the gyoza in the oil.
- Cook for 2 minutes, then add about 2 tbsp water to the pan and cover immediately.
- Cook for 10 minutes with the lid on.
- Remove lid, remove gyoza, let cool some and enjoy!