Chicken Gyoza

Serves 20
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Directions

  1. 1Mix both flours and salt for the wrappers.
  2. 2Gradually add boiling water in 2 parts to the flour mixture.
  3. 3Knead the dough for about 5 minutes.
  4. 4Wrap the dough in plastic wrap and let it rest for 30 minutes.
  5. 5Divide the dough into 20 pieces.
  6. 6Roll each piece into a circle about 10 cm wide.
  7. 7Mix cabbage, chicken, garlic chives, and all the seasonings until well combined for the filling.
  8. 8Place a spoonful of filling in the center of each wrapper.
  9. 9Seal the gyoza wrappers.
  10. 10Heat oil in a pan and place the gyoza.
  11. 11When the bottoms start to brown, add the flour-water slurry.
  12. 12Cover with a lid and steam until the water is almost gone.
  13. 13Remove the lid.
  14. 14Drizzle with sesame oil.
  15. 15Fry until extra crispy.

Ingredients

  • 100 g cake flour (weak flour)
  • 100 g bread flour (strong flour)
  • 1 pinch salt
  • 100 ml boiling water
  • 200 g ground chicken
  • Cabbage (finely chopped, salted & squeezed to remove water)
  • Garlic chives (nira), finely chopped
  • 0.5 tsp garlic, grated
  • 0.5 tsp ginger, grated
  • 1 tbsp soy sauce
  • 0.5 tsp sugar
  • 0.5 tsp salt
  • 1 pinch black pepper
  • 1 tsp chicken bouillon powder
  • 1 tbsp sesame oil
  • 100 ml water
  • 10 g flour
  • sesame oil

Equipment

panplastic wraplid

Tips

  • Enjoy with dipping sauce — soy sauce, vinegar, and chili oil (or your favorite combo)!