Japanese dumplings with thin homemade wrappers and a gingery beef and cabbage filling, pan-fried until crisp underneath and steamed on top. Served with a soy-vinegar dip.
Ingredients
Instructions
- 1
Put the flour and 1 g of the salt in a bowl. Boil 100 g of the water and stir it in gradually; once cool enough to handle, knead for 5 minutes into a smooth dough. Cover and rest for 30 minutes.
- 2
Very finely chop the cabbage, rub it with the remaining salt, let stand 10 minutes, then squeeze out the liquid firmly.
- 3
Finely slice the green onions and grate the garlic and ginger. Knead the beef with the cabbage, green onions, garlic, ginger, 25 g of the soy sauce and 5 g of the sesame oil until sticky.
- 4
Divide the dough into 30 pieces and roll each into a thin 8 cm round on a floured surface. Put 1 heaped teaspoon of filling in the center, fold in half and pleat one edge to seal.
- 5
Heat half the sunflower oil in a large nonstick skillet with a lid over medium-high heat. Add half the gyoza flat side down and fry for 2-3 minutes until the bottoms are golden.
- 6
Pour in half the remaining water (50 g), cover immediately and steam for 6-7 minutes. Uncover and cook 1-2 minutes more until the water is gone and the bottoms are crisp. Repeat with the second batch, the rest of the oil and water.
- 7
Mix the remaining soy sauce, the vinegar and the remaining sesame oil for the dipping sauce. Serve the gyoza hot, crisp side up, with the sauce.
Nutrition
Per serving
| Calories | 406 kcal |
|---|---|
| Protein | 17 g |
| Carbs | 37 g |
| Fat | 21 g |
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