Pan-Fried Chicken Dumplings — Chicken Gyoza
Japanese pan-fried dumplings filled with seasoned chicken mince, nira chives, and ginger, crisp-based and steamed-tender, served with a ponzu and chilli dipping sauce.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Salt napa cabbage, let sit 5 minutes, squeeze dry. Combine chicken mince, cabbage, chives, ginger, garlic, soy sauce, sesame oil, sake, and white pepper. Mix vigorously by hand until sticky and cohesive. Place 1 heaped tsp filling in centre of each wrapper, moisten edges with water, fold in half, pleat front edge into 5–6 folds, press firmly to seal. Arrange gyoza flat-bottomed on a tray.
Fry
Heat 2 tbsp vegetable oil in a large non-stick frying pan over medium-high heat. Arrange gyoza flat-side down in a single layer (you may need to cook in two batches to avoid overcrowding), cook 2–3 minutes without moving until bases are deep golden and crisp.
Steam
Add 120ml water carefully to the pan—it will spit. Cover immediately with a lid, steam 4–5 minutes until water has evaporated and tops are cooked through.
Crisp and plate
Remove lid, cook a further 1 minute over medium-high heat until bases re-crisp. Mix ponzu sauce, chilli oil, and rice vinegar in a small bowl. Slide gyoza onto plates base-side up, serve immediately with dipping sauce alongside.
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