Make sure you defrost the gyoza skin before you start
- 300 g ground chicken
- 2 tbsp soy sauce
- 1 tsp cornflour
- ½ tsp sugar
- 1 tsp sesame oil
- 1 tbsp water
- 1 tbsp rice vinegar
Put the ground chicken in bowl. Combine with the sugar, sesame oil, water, rice wine vinegar, soy sauce and corn flower. Season with salt and pepper.
- 1 garlic
- Spring onion
- 1 Napa cabbage
Chop the cabbage and spring onions into small pieces. Add to the bowl and mix it all together.
Now it’s time to form your gyoza. Put a bit of the meat mixture in the center of a wrapper, get your fingertip wet and then trace a line around half of the wrapper. This makes the wrapper of gyoza skin sticky so it makes it easy to fold. Put a bowl of water next to you to dip your fingers in.
Fold the gyoza in half over the filling and pinch it in the center. Than hold the wrapper in that middle spot that you just pinched with your left hand, make a pleat in the top part of the wrapper and pinch it against the flat edge of the wrapper at the back. Proceed to make two or three more pleats at both sides of the first pleat.
Repeat the process until all of your wrappers have been filled.
The gyoza are first fried on their flat side until the bottom is nice and brown. Then, water is added and the pan sealed with a lid until the upper part of the gyoza is steamed. You know the gyoza is done when all the water is gone.
- 2 tsp sambal oelek
- soy sauce
Then you serve them browned side up with a dipping sauce made from soy sauce and sambal oelek. Enjoy!