Traditional Pan-Fried Gyoza (Japanese Dumplings)
ID: c53d97b9...
Master the art of authentic Japanese gyoza from Michelin-starred Gyozanomise Okei. These dumplings feature handmade wrappers, a savory pork-and-vegetable filling cured for 24 hours, and are pan-fried to create a signature crispy 'wing' on the bottom.
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🍳 Cooking Flow
Prepare the dough, knead well, and let it rest twice before rolling out into 8g wrappers. → Boil and finely chop the Napa cabbage and chives, then season the high-fat ground pork and let it cure in the fridge for 24 hours. → Mix the vegetables and cured pork together, then wrap the filling into the fresh skins using vegetable moisture to seal. → Steam-fry the gyoza in a cast-iron pan with a warm flour-water slurry for 6.5 minutes until a crispy golden wing forms.
Cooking Steps
Brief Cooking Order
Prepare the dough, knead well, and let it rest twice before rolling out into 8g wrappers. → Boil and finely chop the Napa cabbage and chives, then season the high-fat ground pork and let it cure in the fridge for 24 hours. → Mix the vegetables and cured pork together, then wrap the filling into the fresh skins using vegetable moisture to seal. → Steam-fry the gyoza in a cast-iron pan with a warm flour-water slurry for 6.5 minutes until a crispy golden wing forms.
Introduction
Master the art of authentic Japanese gyoza from Michelin-starred Gyozanomise Okei. These dumplings feature handmade wrappers, a savory pork-and-vegetable filling cured for 24 hours, and are pan-fried to create a signature crispy 'wing' on the bottom.
Step 1
Prepare the dough by mixing strong flour, a splash of sesame oil, and hot water. Pour the hot water in small portions while stirring with a wooden spatula.
Step 2
Knead the dough by hand for about 5 minutes once it comes together. Wrap in plastic wrap and let it rest for 5 minutes.
Step 3
Unwrap the dough and knead it again until smooth, then wrap and let it rest for another 30 minutes to develop gluten.
Step 4
Cut the rested dough into even-sized blocks. Roll each block into a long log and tear off 8-gram pieces, then dust them with flour.
Step 5
Roll each 8g dough piece with a rolling pin to form thin, circular gyoza wrappers.
Ingredients List
Important Notes
Kneading the dough properly and letting it rest is essential; otherwise, the flour won't absorb the water correctly and the dough will break apart.
Letting the seasoned meat cure for 24 hours in the refrigerator allows the flavors to mature and penetrate the pork thoroughly.
Listen to the cooking sound: the intensity of the sizzling indicates when the water has fully evaporated, which is the perfect cue that the gyoza is cooked and crispy.
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