Gyoza from Scratch with Hand-Kneaded Wrappers

Ingredients

• 2 cups All-purpose flour
• 3/4 cup Boiling water
• 1/2 lb Ground pork
• 2 cups Napa cabbage, finely chopped
• 2 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1 tbsp Soy sauce
• 2 tsp Sesame oil
• 2 tbsp Green onions, sliced
• 1/2 tsp Salt
• 2 tbsp Vegetable oil (for frying)
• 1/3 cup Water (for steaming)

Instructions

1. 1

   Make the dough: Place flour in a bowl and gradually add boiling water while stirring with chopsticks or a spoon until a shaggy dough forms. Knead by hand for 8-10 minutes until smooth and elastic. Cover and rest 30 minutes.

2. 2

   Prepare the filling: Salt the chopped cabbage and let sit 10 minutes, then squeeze out excess moisture. Combine cabbage, ground pork, garlic, ginger, soy sauce, 1 tsp sesame oil, green onions, and salt; mix until sticky and well combined.

3. 3

   Roll the wrappers: Divide dough into 24 pieces. Roll each into a 3-inch circle, thinner at the edges, dusting with flour to prevent sticking.

4. 4

   Assemble: Place 1 tsp filling in the center of each wrapper, wet the edge with water, fold and pleat to seal tightly.

5. 5

   Pan-fry: Heat vegetable oil in a nonstick skillet over medium heat. Arrange gyoza flat-side down and fry 2-3 minutes until golden brown on the bottom.

6. 6

   Steam-crisp: Add 1/3 cup water to the skillet, cover immediately, and steam 5-6 minutes until wrappers are translucent and filling is cooked through. Uncover and cook 1-2 more minutes until bottoms are crisp again. Drizzle with remaining sesame oil and serve.