Pork Gyoza

A recipe for Pork Gyoza! These homemade pork dumplings are pan-fried until crisp and paired with a miso dipping sauce.

Course Appetizer

Cuisine Japanese

Keyword appetizer, dumpling, gyoza, Japan, Japanese, meat, pork, Tokyo

Prep Time 30

Cook Time 8

Resting Time: 2

Total Time 2 38

Servings 48 Gyoza

In a large bowl, combine the bread flour, cake flour, and salt.
Make a well in the center and slowly add in the hot water. Mix together with a wooden spoon, then knead to form a soft and smooth dough. If too crumbly, mix in a little more water. If too sticky, add a little more flour.
Wrap the dough in plastic or seal in a plastic bag, removing any excess air. Allow to rest at room temperature for 2-3 hours or refrigerate overnight, returning to room temperature before using.

Finely chop the cabbage, removing and discarding any thick parts of the leaves.
Place the finely chopped cabbage in a fine mesh sieve and sprinkle with 1/2 teaspoon salt.
Toss lightly to coat and set aside in the sink for 20-30 minutes.
Lightly squeeze out any excess moisture (don't need to remove all of it, just enough to keep the gyoza from becoming soggy) from the cabbage and place in a large bowl.
Add the ground pork, potato starch, garlic, green onion, ginger, sake, soy sauce, sesame oil, remaining 1/2 teaspoon salt, and black pepper to the bowl.
Mix well using your hands until the ingredients are evenly blended. Cover and refrigerate the bowl for up to a day if not assembling immediately.

In a small bowl, whisk together the white miso, water, soy sauce, and rice vinegar until smooth.
Use a Suribachi and Surikogi or mortar and pestle to grind the sesame seeds and sugar until crushed.
Whisk the crushed sesame seeds and sugar into the miso mixture.
Adjust seasonings to taste, the cover and refrigerate until ready to serve.

Line a large baking sheet with parchment or lightly dust with additional potato starch or corn starch.
On a lightly floured surface, divide the rested dough into four equal pieces.
Place one piece on the work surface and cover the rest with a towel or plastic.
Roll the piece of dough into an even rope. Cut the rope into 12 equal pieces, covering with a towel.
Roll one piece into a ball and flatten into a circle. Gently roll out the edges to create a circle as thin as possible, about 1/16 inch (1 millimeter) thick. Try to get the edges thin enough to become translucent.
Add a small scoop (about 1 tablespoon) of the pork filling to the center of the circle, keeping 1/2-3/4 inch (1.25-2 centimeters) of the edge clear.
Bring up the centers of the circle on each side over the filling and pinch only in that one spot to seal.
Begin to create pleats on one side of the wrapper away from the center down to one edge. Use your index finger to keep the pork inside while you begin to fold.
Repeat with the other side to form a crescent shaped dumpling. Place on the parchment lined baking sheet, repeating with the rest of the cut dough pieces, then the rest of the dough and filling to form about 48 Gyoza.

Place a nonstick or well seasoned cast iron pan over medium heat. Sprinkle with a tablespoon (15 milliliters) of vegetable oil.
Once heated, arrange a few of the dumplings in a single layer in the pan, taking care to keep them from touching. In my 8 inch (20 centimeter) pan, this is usually 7-8 dumplings.
Once the dumplings begin to form a crust, carefully pour in 1/4 cup (60 milliliters) water and immediately cover with a lid.
Allow the gyoza to steam with the lid on (do not remove) for 3 minutes.
Remove the lid and continue to cook the gyoza until all the water has evaporated, the dumplings have formed a golden brown crust, and the pork is at least 165˚F (74˚C).
Carefully transfer the cooked gyoza to a plate and repeat with desired amount of dumplings.
Serve immediately with the miso dipping sauce.