How long does it take to make Gyoza?
Roll the dough rounds thin on a floured surface, seal the dumplings so the edges are completely closed, sear one side until golden brown, pour in about a quarter cup of water and cover; after about 4 minutes, uncover and let the remaining water evaporate.
48 minTotal
10 minActive time
38 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | In a bowl, mix the flour and salt | 1 min |
| 2 | Add the water and Knead about 5 minutes | 5 min |
| 3 | Cover and let the dough rest 30 minutes at room temperature | 30 min |
| 4 | Mix the ground chicken with the salt and black pepper | 1 min |
| 5 | Roll out the dough very thin on a floured surface. Cut out rounds 8 cm across | 3 min |
| 6 | Place a teaspoon of filling in the center of each round, pinch the top edge closed and pleat the sides, so the edges are completely sealed | 1 min |
| 7 | Heat the oil in a wide pan and place the dumplings in it on their flat side. Sear | 3 min |
| 8 | Pour the water into the pan, cover and cook for about 4 minutes | 4 min |
How to Tell It's Done
- until you get a smooth, soft dough that doesn't stick to your hands
- until evenly combined
- until the bottom is golden brown
- until the filling is cooked
Tips
- If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
- Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.
- Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
More Ways
- The filling is raw ground chicken; seal and pinch the top edge and pleat the sides, fry the bottom until browned, add a cup of boiling water, cover and cook for about 5 minutes; serve with soy sauce.
The full recipe: Gyoza (Pan-Steamed Dumplings) →
All questions
