Ingredients

For the gyoza filling:

• 300g ground pork
• 200g cabbage, finely chopped
• 50g scallions, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp potato starch
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

For the gyoza wrappers:

• 300g all-purpose flour
• 175ml warm water
• 1/2 tsp salt

To cook/serve:

• 2 tbsp vegetable oil
• Soy sauce and rice vinegar for dipping

Tools

• MultiPro Go

Method

For the gyoza filling:

1. In a food processor, combine the ground pork, cabbage, scallions, and garlic. Pulse until the mixture is finely chopped and well combined.
2. Add the soy sauce, sesame oil, corn starch, sugar, salt, and black pepper. Pulse again until the mixture is well combined and forms a smooth paste.

For the gyoza wrappers:

1. In a food processor, combine the all-purpose flour and salt. Pulse briefly to combine.
2. With the processor running, slowly pour in the warm water through the feed tube until the dough comes together in a ball.
3. Remove the dough from the food processor and knead it on a lightly floured surface for a few minutes until it becomes smooth and elastic.
4. Cover the dough with a damp towel and let it rest for 30 minutes.
5. Roll out the dough into a long cylinder shape and cut it into 24-30 small pieces.
6. Dust a rolling pin and your work surface with corn starch. Roll each piece of dough into a thin circle about 8-10cm in diameter.
7. Place a spoonful of the gyoza filling in the centre of the wrapper.
8. Moisten the edges of the wrapper with water and fold the wrapper in half to enclose the filling. Pinch and pleat the edges to seal the dumpling closed.

To cook/serve:

1. Heat a large skillet with a lid over medium-high heat. Add the vegetable oil.
2. Place the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are lightly browned.
3. Add the water to the skillet, cover with a lid, and reduce the heat to medium.
4. Steam the gyoza for 5-7 minutes or until the filling is cooked through and the wrappers are tender.
5. Remove the lid and let any remaining water evaporate.
6. Serve the gyoza hot with soy sauce and rice vinegar for dipping.
7. Enjoy your homemade Japanese Gyoza Dumplings!