- 2 cups of plain flour
- 2/3 cups of boiling water
- a pinch of salt
For the pork filling:
- 175g of minced pork
- 1 medium size carrot, only use half. Chopped finely
- 3/4 cup of chopped cabbage
- 2 spring onions, finely sliced
- 2 tbsp of sesame oil
- 4 tbsp of soy sauce
- 1 tbsp cornflour
To make the skin: Sift the flour & salt in a bowl. Add in the boiling water. Use a fork to mix the mixture to look like crumbles. Then use hand & knead the dough well forn another 5 minutes. Rest the dought for 30 minutes.
Pinch the dough about the size of 50p. Flatten the dough with a rolling pin into a thin flat sheet. Use a small bowl to cut the dough into a round shape. Continue with the rest of the dough.
For the filling: Mix all the ingredients in a bowl. Use a teaspoon & scoop the filling in the gyoza skin. Fold up the skin & pleat about 5 pleats along the skin as seen on the picture above. Set aside.
Heat a frying pan with 1 tbsp cooking oil. When the oil is hot, put in the ready gyoza & pan fry until the bottom is brown in a medium heat. Set aside. When all the gyoza has been fried leave all the fried gyoza in the pan & add in 3/4 cups of water. Let the gyoza simmer in the pan until the water is dry. Serve hot with dipping sauce or chilli saue.