Chicken Gyoza
Directions
- 1Mix cake flour, bread flour, and a pinch of salt in a bowl.
- 2Mix cake flour, bread flour, and a pinch of salt in a bowl.
- 3Mix cake flour, bread flour, and a pinch of salt in a bowl.
- 4Gradually add boiling water to the flour mixture in two parts, mixing with a wooden spoon.
- 5Gradually add boiling water to the flour mixture in two parts, mixing with a wooden spoon.
- 6Gradually add boiling water to the flour mixture in two parts, mixing with a wooden spoon.
- 7Knead the dough for about 5 minutes until smooth.
- 8Knead the dough for about 5 minutes until smooth.
- 9Knead the dough for about 5 minutes until smooth.
- 10Wrap the dough in plastic wrap.
- 11Wrap the dough in plastic wrap.
- 12Wrap the dough in plastic wrap.
- 13Let the dough rest for 30 minutes.
- 14Let the dough rest for 30 minutes.
- 15Let the dough rest for 30 minutes.
- 16Remove the dough from the plastic wrap and knead it briefly.
- 17Remove the dough from the plastic wrap and knead it briefly.
- 18Remove the dough from the plastic wrap and knead it briefly.
- 19Divide the dough into two equal halves.
- 20Divide the dough into two equal halves.
- 21Divide the dough into two equal halves.
- 22Cut each half of the dough into 10 smaller pieces.
- 23Cut each half of the dough into 10 smaller pieces.
- 24Cut each half of the dough into 10 smaller pieces.
- 25Flatten each dough piece and roll it into a circular wrapper about 10 cm wide using a rolling pin.
- 26Flatten each dough piece and roll it into a circular wrapper about 10 cm wide using a rolling pin.
- 27Flatten each dough piece and roll it into a circular wrapper about 10 cm wide using a rolling pin.
- 28Finely chop the cabbage.
- 29Finely chop the cabbage.
- 30Finely chop the cabbage.
- 31Salt the chopped cabbage and squeeze out the excess water.
- 32Salt the chopped cabbage and squeeze out the excess water.
- 33Salt the chopped cabbage and squeeze out the excess water.
- 34Combine the squeezed cabbage, finely chopped garlic chives, ground chicken, grated garlic, grated ginger, soy sauce, sugar, salt, black pepper, and chicken bouillon powder in a bowl.
- 35Combine the squeezed cabbage, finely chopped garlic chives, ground chicken, grated garlic, grated ginger, soy sauce, sugar, salt, black pepper, and chicken bouillon powder in a bowl.
- 36Combine the squeezed cabbage, finely chopped garlic chives, ground chicken, grated garlic, grated ginger, soy sauce, sugar, salt, black pepper, and chicken bouillon powder in a bowl.
- 37Add sesame oil to the filling mixture.
- 38Add sesame oil to the filling mixture.
- 39Add sesame oil to the filling mixture.
- 40Mix all the filling ingredients until well combined.
- 41Mix all the filling ingredients until well combined.
- 42Mix all the filling ingredients until well combined.
- 43Place a spoonful of filling in the center of each gyoza wrapper.
- 44Place a spoonful of filling in the center of each gyoza wrapper.
- 45Place a spoonful of filling in the center of each gyoza wrapper.
- 46Fold the wrapper in half and pleat the edges to seal the gyoza.
- 47Fold the wrapper in half and pleat the edges to seal the gyoza.
- 48Fold the wrapper in half and pleat the edges to seal the gyoza.
- 49Continue filling and sealing the remaining gyoza.
- 50Continue filling and sealing the remaining gyoza.
- 51Continue filling and sealing the remaining gyoza.
- 52Heat oil in a pan.
- 53Heat oil in a pan.
- 54Heat oil in a pan.
- 55Place the gyoza in the hot pan, ensuring they are arranged in a circular pattern with the pleated side up.
- 56Place the gyoza in the hot pan, ensuring they are arranged in a circular pattern with the pleated side up.
- 57Place the gyoza in the hot pan, ensuring they are arranged in a circular pattern with the pleated side up.
- 58Cook until the bottoms of the gyoza start to brown.
- 59Cook until the bottoms of the gyoza start to brown.
- 60Cook until the bottoms of the gyoza start to brown.
- 61Pour a slurry of water and flour over the gyoza.
- 62Pour a slurry of water and flour over the gyoza.
- 63Pour a slurry of water and flour over the gyoza.
- 64Cover the pan with a lid and steam the gyoza until the water is almost gone.
- 65Cover the pan with a lid and steam the gyoza until the water is almost gone.
- 66Cover the pan with a lid and steam the gyoza until the water is almost gone.
- 67Remove the lid and drizzle sesame oil over the gyoza.
- 68Remove the lid and drizzle sesame oil over the gyoza.
- 69Remove the lid and drizzle sesame oil over the gyoza.
- 70Fry until the gyoza bottoms are extra crispy and golden brown.
- 71Fry until the gyoza bottoms are extra crispy and golden brown.
- 72Fry until the gyoza bottoms are extra crispy and golden brown.
- 73Place a plate over the pan and carefully invert the gyoza onto the plate for serving.
- 74Place a plate over the pan and carefully invert the gyoza onto the plate for serving.
- 75Place a plate over the pan and carefully invert the gyoza onto the plate for serving.
Ingredients
- 100 g cake flour
- 100 g cake flour
- 100 g cake flour
- 100 g bread flour
- 100 g bread flour
- 100 g bread flour
- pinch salt
- pinch salt
- pinch salt
- 100 ml boiling water
- 100 ml boiling water
- 100 ml boiling water
- 200 g ground chicken
- 200 g ground chicken
- 200 g ground chicken
- cabbage
- cabbage
- cabbage
- garlic chives
- garlic chives
- garlic chives
- 0.5 tsp garlic
- 0.5 tsp garlic
- 0.5 tsp garlic
- 0.5 tsp ginger
- 0.5 tsp ginger
- 0.5 tsp ginger
- 1 tbsp soy sauce
- 1 tbsp soy sauce
- 1 tbsp soy sauce
- 0.5 tsp sugar
- 0.5 tsp sugar
- 0.5 tsp sugar
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- pinch black pepper
- pinch black pepper
- pinch black pepper
- 1 tsp chicken bouillon powder
- 1 tsp chicken bouillon powder
- 1 tsp chicken bouillon powder
- 1 tbsp sesame oil
- 1 tbsp sesame oil
- 1 tbsp sesame oil
- 100 ml water
- 100 ml water
- 100 ml water
- 10 g flour
- 10 g flour
- 10 g flour
- sesame oil
- sesame oil
- sesame oil
Equipment
bowlplastic wrapkniferolling pinpanlid
Tips
- Enjoy with dipping sauce — soy sauce, vinegar, and chili oil (or your favorite combo)!