Gyoza

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Gyoza

Cook Time1 hour
Total time1 hour
Servings: 5 servings
Author: Yuko Asano@Kuracookling
Cost: 600 yen

Equipment

  • frying pan
  • Rolling Pin

Ingredients

  • 100 g strong flour
  • 100 g light flour
  • 100 g hot water
  • 1 tbsp sesame oil

stuffing

  • 300 g ground pork
  • 1 spring onion
  • 1 tbsp sake
  • 1 tbsp soy sauce
  • 1 tbsp miso
  • 2 dried shiitake mushrooms
  • love A lot of

sauce

  • 2 tbsp sake
  • 2 tbsp soy sauce
  • 1 tbsp vinegar

Instructions

  • Mix light flour, strong flour, hot water and sesame oil. Cover with a wet cloth and let stand for 30 minutes.
  • Put sesame oil on your hands and roll into 30 pieces.
  • Roll out the dough with a rolling pin.
  • Chop leeks and shiitake mushrooms and mix well with ground pork and seasonings, then divide into 30.
  • Wrap 4 in 3.
  • Boil 5 in boiling water (stirring with chopsticks)
  • When the skin becomes soft and the dumplings rise to the surface, take them out one by one.
  • Make sauce.

Notes

Eat boiled gyoza with the sauce from 7. Or eat stir-frying boiled gyoza with sesame oil with the sauce from 7. Home-made Gyoza skin is very sticky and delicious!
©2025Yuko Asano
Author: Yuko Asano / Kuracooking
Yuko Asano / Kuracooking
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.