Password Login Cooking Note Editor Editing note: gyoza-dumplings Back to note Title Description Slug Markdown Content ## Prep Dough: - 240g flour - 150 ml hot water - pinch of salt - starch for rolling Mix and let sit on counter for 30min. Then break up and roll out with pasta machine and cut into circles, using starch so it does not stick to itself. Cabbage: - 1/2 head of Chinese cabbage - salt Let sit for 15min. Then wring out with kitchen towel. Filling: - ground pork - white pepper - minced garlic - minced fresh ginger - minced scallions - 2 teaspoons sugar - cabbage ## Cooking Brown on one side in pan with bit on oil then pour in water and cover. End by taking lid off and let water cook off. Use non-stick pan like seasoned carbon steal. ## Sources - [seriouseats](https://www.seriouseats.com/the-best-japanese-pork-and-cabbage-dumplings-gyoza-recipe) Tags Save Image Service Image Alt / Caption / Title Upload