Gyoza dumplings with meat and vegetables

Make the dough first. Combine the sifted flour and salt. Pour a glass of boiling water into a deep bowl and gradually add the dry mixture. Stir well with a wooden spatula.

When the water is completely mixed with the flour, place the dough on a smooth work surface and knead with your hands. It will take no more than 10 minutes. If the mixture is thin, add a little flour and continue to knead.

The dough of uniform elastic consistency should be formed into a ball, covered with a towel and left to "rest" for 30 minutes.

At this time, start preparing the filling. Beat the minced pork a little until smooth.

Add chopped green onions, garlic, Chinese cabbage, grated ginger to it. It is better to chop the vegetables so that there are no clearly marked pieces in the minced meat.

Add soy sauce, salt and pepper. Mix all ingredients. The minced meat will turn out to be juicy because of the vegetables and sauce.

If you like a denser filling, add an absorbent like bread crumbs or starch.

Remove the "rested" dough from the refrigerator and cut into small pieces, about 2.5 cm each. Form balls from the pieces and roll them thinly into circles with a diameter of 6-8 cm.

Place the filling on top of the dough and mold the dumplings in any way you prefer.

Pour the vegetable oil into the skillet. As soon as it is hot, put the dumplings upside down and fry on both sides until golden brown. It takes about 3-4 minutes per side.

Then reduce the heat and add hot water until it reaches the middle of the dumplings. Cover and simmer gyozo for 2-3 minutes. Then remove the lid, increase the heat and let the water evaporate completely.

Ready-made gyoza are best served with soy sauce.