Chicken Gyoza
Directions
- 1Mix cake flour, bread flour, and a pinch of salt in a bowl.
- 2Gradually add boiling water to the flour mixture in two parts, mixing with a wooden spoon.
- 3Knead the dough for about 5 minutes until smooth.
- 4Wrap the dough in plastic wrap.
- 5Let the dough rest for 30 minutes.
- 6Remove the dough from the plastic wrap and knead it briefly.
- 7Divide the dough into two equal halves.
- 8Cut each half of the dough into 10 smaller pieces.
- 9Flatten each dough piece and roll it into a circular wrapper about 10 cm wide using a rolling pin.
- 10Finely chop the cabbage.
- 11Salt the chopped cabbage and squeeze out the excess water.
- 12Combine 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.
- 13Add sesame oil to the filling mixture.
- 14Mix all the filling ingredients until well combined.
- 15Place a spoonful of filling in the center of each gyoza wrapper.
- 16Fold the wrapper in half and pleat the edges to seal the gyoza.
- 17Continue filling and sealing the remaining gyoza.
- 18Heat oil in a pan.
- 19Place the gyoza in the hot pan, ensuring they are arranged in a circular pattern with the pleated side up.
- 20Cook until the bottoms of the gyoza start to brown.
- 21Pour a slurry of water and flour over the gyoza.
- 22Cover the pan with a lid and steam the gyoza until the water is almost gone.
- 23Remove the lid and drizzle sesame oil over the gyoza.
- 24Fry until the gyoza bottoms are extra crispy and golden brown.
- 25Place a plate over the pan and carefully invert the gyoza onto the plate for serving.
Ingredients
- 100 g cake flour
- 100 g bread flour
- pinch salt
- 100 ml boiling water
- 200 g ground chicken
- cabbage
- garlic chives
- 0.5 tsp garlic
- 0.5 tsp ginger
- 1 tbsp soy sauce
- 0.5 tsp sugar
- 0.5 tsp salt
- pinch black pepper
- 1 tsp chicken bouillon powder
- 1 tbsp sesame oil
- 100 ml water
- 10 g flour
- sesame oil
Equipment
bowlplastic wrapkniferolling pinpanlid
Tips
- Enjoy with dipping sauce — soy sauce, vinegar, and chili oil (or your favorite combo)!
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