Chicken gyoza is a delicious appetizer from Japan. These crescent-shaped dumplings are traditionally filled with meat and vegetables and then dipped in a savory sauce.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Appetizer
Cuisine: Asian, Japanese
Keyword: appetizer, Asian fusion, dumplings, Gyoza, Japanese
Servings: 30pieces
Calories: 1kcal
Author: Andy Cheng
Ingredients
Chicken Gyoza
300gground chicken
100gNapa cabbage
1packageGyoza wrappers
10gscallion(spring onions)
1clovegarlicgrated
1tbspsoy sauce
1tbspsake
1/2tbspmirin
1tbspsalt
Gyoza Dipping Sauce
10mlsoy sauce
10mlrice vinegar
Instructions
Finely slice the Chinese cabbage and place in abowl. Add salt and mix together. Leave this to sit for 5 minutes. The salt willdraw out the moisture from the cabbage. After 5 minutes has passed, using yourhands, squeeze out any remaining water from the cabbage. Prepare the otheringredients in separate bowls for easy management.
Mix the ground chicken, Chinese cabbage, scallions, soy sauce, sake, mirin, and grated garlic in a bowl.
Place a gyoza wrapper in your weaker hand. With one finger, add a little water to the edge of one side of the gyoza. This willhelp with binding it together. Place 1 tbsp of filling in the center. Do not put too much as it will be hard to wrap the gyoza!
Fold the gyoza in half. Then with your strongerhand, use your thumb and index finger to make small pleats along the edge ofone side of the gyoza. Aim for around 4 to 5 for one gyoza. Push the two sidesof the gyoza together as you make each pleat to help seal it tightly. Shape thegyoza so they are slightly curved.
Heat your pan to a medium heat. Add a neutral oil and then add your gyoza with the flat side down. Fry until light brown on the bottom. Add 50ml water (about 1/4 cup) in thepan and cover with a lid. Wait till the water has mostly evaporated. This may take around 3 minutes.
Take off the lid (if there is any remaining water, keep cooking until it is 100% evaporated. Serve and enjoy!