Japanese Gyoza Dumplings with Ponzu Sauce

Ingredients

Instructions

1. 1 In a large bowl, combine sifted flour and boiling water, mixing with a wooden spoon until a dough forms.
2. 2 Knead the dough on a lightly floured surface for 5-7 minutes until smooth. Cover with a damp towel and let it rest for 30 minutes.
3. 3 In a separate bowl, mix cabbage, ground pork, soy sauce, sesame oil, garlic, ginger, scallions, salt, and pepper until well combined.
4. 4 Divide the dough into small balls and roll out each into thin circles about 3 inches in diameter.
5. 5 Place a teaspoon of filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and pinch the edges to seal.
6. 6 Heat a non-stick skillet over medium-high heat. Add a tablespoon of oil and arrange gyoza in the skillet, flat side down.
7. 7 Fry for 2-3 minutes until the bottoms are golden brown. Add 1/4 cup of water to the pan and cover immediately to steam for 5 minutes.
8. 8 Remove the cover and allow any remaining water to evaporate. Cook for an additional 2 minutes to crisp up the bottoms.
9. 9 For the ponzu sauce, mix soy sauce, rice vinegar, lemon juice, mirin, and dashi granules in a small bowl until combined.
10. 10 Serve the gyoza hot with ponzu sauce on the side for dipping.