Filling:
- 500g ground pork
- 200g chopped cabbage (used regular canbage instead of chinese)
- green onion
- soy sauce
- sesame oil
- garlic
- ginger
- (optional) oyster sauce
- a bit of sugar
- salt
- MSG
Dough:
- approx. 280g flour
- approx. 130ml hot water
- salt
Worth mentioning: my curse is never guessing proportions. I got exactly 30 gyoza wrappers and was left with extra filling. I'd say 400g flour and 180ml water would be safer, idk.
The filling works great fried and served over rice, if you end up in my situatiin
For the filling, I started by chopping the cabbage and letting it sit in a bowl with some salt for 20-30 min to draw out as much water as possible. Once the cabbage is squeezed out well, add it to a bowl with the ground pork, finely chopped spring onion and the rest of the ingredients, mix until combined, and put it in the fridge.
To check if the mixture is salty enough, I usually fry a small test piece.
For the wrappers I've tried rolling them out with a rolling pin in the past but they came out pretty uneven, so I figured since I have a pasta machine I might as well use it 🤷🏻♂️
Mix the dough with the hot water, knead it well, and let it rest 20-30 min in a covered bowl so the flour can hydrate.
As a side note, honestly, the easiest option is to just buy ready-made wrappers.
I ran the dough through the pasta machine. Mine has 7 thickness levels and I went with the 2nd thinnest. For the shape, I cut out circles using a 10cm cup.
Put a small amount of filling on the dough and wet the outer edge of the wrapper with water so you can seal in the filling. I can do 3 pleats per side but sky is the limit.
I recommend this technique.
For cooking, put them in a pan with hot oil, and once the bottoms are browned, add water, cover with a lid and steam them.
I served them with plain basmati rice and a sauce made from soy sauce, spring onion and sesame oil. Furikake works great on the rice
Cheers 🫶
