Gyoza Pot Sticker Recipe
Mix 100g of all purpose flour with 41g of room temperature water. Mix and knead the dough with either your hand, a KitchenAid mixer or a food processor.
Wrap the dough with plastic wrap and let it rest for 10 minutes.
While waiting, put 250g of napa cabbage and 250g of green cabbage in a food processor. Pulse into small pieces. Place the veggie in a cheese cloth and squeeze as much water out as possible.
Combine cabbages with 500g of ground pork, 5 bunches of chopped Chinese chives, 2 bunches of chopped scallion, 17g of sugar, 5g of salt, 42g of soy sauce, 5g of oyster sauce, a pinch of white pepper, a dash of sesame oil. Mix well with a hand, a spatula or a KitchenAid mixer (with paddle hook).
Roll the dough and separate each one into a golf ball size. Using a rolling pin, roll each ball into a 3.5 to 4 inch circle. [NOTE - it does not need to be a perfect circle]
For each wrapper, scoop 1 tablespoon of filling in the center of the wrapper. Fold into half but do not press and seal yet.
Fold the top circle edges to create 4-5 pleats. Seal up both sides and create a crescent. See the video here for how it should be properly fold.
Place the finished uncooked gyoza on a surface dusted with potato flour. The gyoza can be stored in a refrigerator for up to 4 hours.
Heat up a large non-stick pan with one tablespoon of oil.
Place gyoza on the pan and set the heat to medium. Add one tablespoon of water. Cover the lid of the pan and let it cook for 5 minutes until the water evaporates. Add more water if needed.
Drizzle sesame oil on gyoza. Plate and serve warm.
Some equipment to add to your shopping list ...
See our other ramen recipes here