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גיוזת עוף ופטריות שיטאקי
Chicken Gyoza with shitaki mushrooms

Chicken Gyoza

Chicken Gyoza

By November 16, 2015

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



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


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