Japanese Gyoza Dumplings with Ponzu Sauce

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup water, boiling
• 1 cup napa cabbage, finely chopped
• 1 pound ground pork
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 3 scallions , chopped
• 1 pinch salt
• 1 pinch black pepper, freshly ground

• 1 cup soy sauce
• 1 cup rice vinegar
• 1 lemon juice, freshly squeezed
• 1 tablespoon mirin
• 1 teaspoon dashi granules

Method

1. 01
   In a large bowl, combine sifted flour and boiling water, mixing with a wooden spoon until a dough forms.
2. 02
   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. 03
   In a separate bowl, mix cabbage, ground pork, soy sauce, sesame oil, garlic, ginger, scallions, salt, and pepper until well combined.
4. 04
   Divide the dough into small balls and roll out each into thin circles about 3 inches in diameter.
5. 05
   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. 06
   Heat a non-stick skillet over medium-high heat. Add a tablespoon of oil and arrange gyoza in the skillet, flat side down.
7. 07
   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. 08
   Remove the cover and allow any remaining water to evaporate. Cook for an additional 2 minutes to crisp up the bottoms.
9. 09
   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.