Chicken gyoza

Too few ratings

“My favorite dish!”

Difficulty

Medium 👍
40
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Pieces:-30+
300 g ground chicken
Chinese cabbage
2 tbsp soy sauce
1 tsp cornflour
1 tbsp rice vinegar
½ tsp sugar
garlic
1 tsp sesame oil
Spring onion
salt
pepper
1 tbsp water
100 ml water
gyoza skin
2 tsp sambal oelek
olive oil
soy sauce
Metric
Imperial

Utensils

  • bowl
  • baking pan
  • Step 1/8

    Make sure you defrost the gyoza skin before you start

    Make sure you defrost the gyoza skin before you start

  • Step 2/8

    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.
    • 300 g ground chicken
    • 2 tbsp soy sauce
    • 1 tsp cornflour
    • ½ tsp sugar
    • 1 tsp sesame oil
    • salt
    • pepper
    • 1 tbsp water
    • 1 tbsp rice vinegar
    • bowl

    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.

  • Step 3/8

    Chop the cabbage and spring onions into small pieces. Add to the bowl and mix it all together.
    • garlic
    • Spring onion
    • Chinese cabbage

    Chop the cabbage and spring onions into small pieces. Add to the bowl and mix it all together.

  • Step 4/8

    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.
    • gyoza skin

    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.

  • Step 5/8

    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.

    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.

  • Step 6/8

    Repeat the process until all of your wrappers have been filled.

    Repeat the process until all of your wrappers have been filled.

  • Step 7/8

    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.
    • 100 ml water
    • olive oil
    • baking pan

    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.

  • Step 8/8

    Then you serve them browned side up with a dipping sauce made from soy sauce and sambal oelek. Enjoy!
    • 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!