Homemade Gyozas or Dumplings

Ingredients

• 3 cup all-purpose flour (For the dough.)
• salt (A pinch, for the dough.)
• 2 tbsp oil (For the dough.)
• 1 cup very hot water (For the dough.)
• additional flour (A generous amount for dusting the surface and preventing the wrappers from sticking.)
• 1 small cabbage (Finely chopped; approximately 200 g edible portion.)
• 3 green onions (Finely chopped, for the filling.)
• 1 carrot (Finely chopped; approximately 70 g.)
• 1 lb ground meat (This can be beef, chicken, or pork. The nutritional calculation is estimated using ground beef with 20% fat.)
• fresh ginger (A small piece, finely chopped; approximately 10 g.)
• 2 dientes garlic (Minced or very finely chopped, for the filling.)
• 2 tbsp oyster sauce (The exact amount is not specified; this is an estimate for the filling.)
• 2 tbsp soy sauce (The exact amount for the filling is not specified; this amount is estimated.)
• 2 tsp sesame oil (For the filling; add to taste according to the desired intensity.)
• black pepper (To taste.)
• water (A little, for moistening and sealing the edges of the gyozas.)
• 1 tbsp sesame oil (For browning the gyozas in the pan.)
• 1 cup water (Approximately; for steaming the gyozas in the pan.)
• 1 tbsp macha salsa or chili flakes (For the dipping sauce.)
• 2 tbsp soy sauce (For the dipping sauce.)
• 1 tbsp lemon juice (For the sauce.)
• 2 tbsp green onion (Chopped, for the sauce.)
• sesame seeds (To taste, for the sauce.)
• 0.5 tbsp sesame oil (For the sauce.)
• 1 diente garlic (Finely chopped, for the sauce.)
• 1 tbsp honey (To balance the heat and saltiness of the sauce.)

Steps

1. 1

   Place the flour and a pinch of salt in a large bowl. Add the oil and very hot water. Stir until the ingredients come together and you can work the dough.

2. 2

   Knead the mixture for about 3 minutes, until you have a smooth, workable dough. Cover the bowl and let the dough rest for 45 minutes.

3. 3

   While the dough rests, finely chop the cabbage, three green onions, carrot, ginger, and two garlic cloves.

4. 4

   Place the chopped vegetables in a bowl. Add the ground meat, oyster sauce, soy sauce, sesame oil, and pepper. Mix very well until all the ingredients are evenly distributed. Set aside the raw filling; in this version, it is not cooked before filling the gyozas.

5. 5

   After the 45 minutes have passed, divide the dough into small portions. Shape them into balls and keep the ones you are not using covered so they do not dry out.

6. 6

   Generously dust the work surface with flour. Roll out each ball until it forms a thin wrapper. If you want them to be perfectly round, trim the edges with a cutter or a round container.

7. 7

   Place a generous spoonful of filling in the center of each wrapper. Moisten the entire edge of the dough with a little water.

8. 8

   Fold each wrapper over the filling and patiently pinch the edges to seal them well. Repeat until all the dough and filling are used, making sure the finished gyozas do not stick together.

9. 9

   Heat the sesame oil in a large pan, preferably nonstick, over medium heat. Place the gyozas with their bases in contact with the pan and cook until the bottoms are golden brown and crisp.

10. 10

    Carefully add almost one cup of water to the pan, as it may splatter when it comes into contact with the hot oil. Immediately cover the pan and lower the heat.

11. 11

    Cook the covered gyozas over low heat for about 25 minutes, until the dough is tender and the meat inside is fully cooked. If using ground meat, make sure it reaches 71 °C in the center; with chicken, 74 °C.

12. 12

    Prepare the sauce by mixing the macha salsa or chili flakes, soy sauce, lemon juice, green onion, sesame seeds, sesame oil, garlic, and honey in a bowl. Serve the gyozas hot with the sauce on the side.

Notes

The creator indicates that beef, chicken, or pork can be used. The dough requires a generous amount of flour to prevent the wrappers from sticking. Since the filling is added raw, make sure the gyozas are well sealed and completely cooked before serving.

Nutrition per serving

• main course
• Chinese cuisine
• gyozas
• dumplings
• homemade
• steamed
• pan-fried
• spicy