Chicken Gyoza is stuffed with minced chicken, of course - but also other great things like shitake mushrooms, vegetables and spices.
Chicken gyoza dumpling are actually half fried - half steamed. The result of course is supper-delicious! Do not worry - no special tools are required for the making of this dish, only a pan that has the appropriate sized lid.
Dont forget about the work service. Preparation is not complicated - but requires some skill. Do not worry - if you follow the instructions you will quickly champion the chicken gyoza.
- Prep Time : 40 minutes
- Cook Time : 20 minutes
- Yield : 25 units
- Gyoza Dough
- Flour - 2 Cups
- water - 3/4 Cup
- Salt - 1/4 Teaspoons
- Ground Chicken - 1 lbs
- Shitaki Mushrooms - 1 Pack (7-8 mushrooms)
- White cabbage - 1 Cup - Chopped
- Green Onions - 3 Stalks
- Carrot - 1
- Garlic Powder - 1/2 Teaspoon
- Salt - 1/2 Teaspoon
- Sesame Oil - 1/4 Teaspoon
- For the cooking!
- Boiling Water - As needed
- Canola Oil - As needed
Making the dough
- Place the flour and the salt in a bowl
- Slowly but surely pour in the water and knead the dough until it becomes flexible and sturdy
- Wrap the dough in nylon and let it rest on the side for half an hour
Making the filling
- Make the shitaki mushrooms according to the packet (soak in boiling water)
- When the mushrooms are ready - chop them into small cubes
- Chop the green onions
- Chop the cabbage
- Finely slice the carrots into thin strips and chop to the length of 1cm
- Mix all the ingredients together with the all the spices and the minced chicken
Making the Gyoza!
- On a floured surface, roll the dough to 2mm thickness (for those with a pasta machine - your more than welcome to use it!)
- Cut into circles - diameter of 6cm
- Place a teaspoon of the filling in the middle (I just use my hands, but you must make sure it is a nice amount - not too much, not too little)
- Close the circle into two and tighten at the edge
- Make 4-6 pinches along half a circle - thus making sure they wont open in the cooking
- Continue these actions until either the filling or the dough is finished
- In a large and flat pan, heat up 1 1/2 tablespoon of oil (in the meantime get a bowl ready with boiling water)
- Place the gyozas in the pan, make sure they are not touching one another and fry until both sides are nice and golden (approx 2-3 minutes)
- As soon as both sides have become nice and golden, quickly pour over them 1/4 cup of boiling water and close the lid right away!
- Cook until all the steam disappears
- Open the lid, turn the gyoza - Pour another quarter cup of boiling water and cover again immediately.
- Cook until all the water disappears
- Take them out the pan
- Continue to cook using this method until all the gyozas are finished