Japanese Gyoza

Method

1. Prepare the dough: mix flour with boiling water and knead for 10 minutes until smooth. Cover with plastic wrap and let rest for 30 minutes.
2. Prepare the filling: finely julienne cabbage and spring onion. Add minced pork, grated ginger, soy sauce, toasted sesame oil, salt, pepper, and optional chopped chives. Mix until well combined.
3. Divide the rested dough into small pieces of about 10 g each and roll them into balls.
4. Lightly dust a work surface with potato starch. Roll each ball into a thin round wrapper, turning it frequently to maintain a round shape.
5. Place a small spoonful of filling in the center of each wrapper.
6. Fold the wrapper in half to form a half‑moon shape. Pleat the edge on one side to seal the gyoza.
7. Heat a non‑stick pan with a drizzle of toasted sesame oil over high heat. Arrange the gyoza flat side down in the pan.
8. Fry for about 10 seconds, then add a splash of water, cover immediately, and steam over medium heat until the water has evaporated (about 10 minutes).
9. Remove the lid, add another small drizzle of sesame oil, and fry until the bottom is crispy and golden.
10. Serve with a dipping sauce made by mixing soy sauce, rice vinegar, and spicy sesame oil (sesame oil infused with chili).