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