Japan: Gyoza

Chizuko Higashi


4 Servings

45 mins 


Pork gyoza:

Dipping sauce:

4. To fold: take the gyoza dough between your thumb and index finger and gently press the dough together starting from the right. Fold the dough on one side back and make a curly loop. Press well to shut both sides. Repeat this so your gyoza has pleats on one side, but is flat on the other.

5. When ready, heat up a little cooking oil in a pan and gently place the gyoza in it with the flat side down. Cook on a high heat until the bottom of the gyoza become crispy and golden.
6. To finish, add 70 ml (1/3 cup) water to a pan. Place gyoza in the pan and pour in some sesame oil. Cover with a lid and cook for 8 minutes till no water left.
7. Serve gyoza on a plate, crispy side facing up, and eat with dipping sauce.