Homemade Chicken Gyoza

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My name is Katie and I'm a gyoza addict!  Barely a week goes by when I don't fill my greedy little face with these delicious dumplings.  Sadly going to Wagamama numerous times a week was getting a little expensive, what with the sides of noodles and katsu (that you simply must order with your gyoza) so I bought the book and set about making my own at home.

Homemade gyoza recipe

 The great thing about this recipe is it makes an absolute truckload, or thirty five if you prefer numbers, and they freeze perfectly so you always have access to dumplings.  Simply pop the finished dumplings on a tray in the freezer for an hour before portioning them up into little bags and stashing for later munchies. 



I do have a lazy girl hack when it comes to folding your gyoza, buy one of these.  Who has the time, or skill, to stand and hand crimp thirty plus dumplings, not me!  This little gadget saves so much time and ensures your dumplings all look beautifully uniform.  If you do want to try your hand at the authentic way here's a great link for perfecting your technique.

Homemade Chicken Gyoza

These babies are so tasty and so easy, if you're a gyoza addict like me I implore you to fill your freezer.  There is nothing more comforting than knowing you have frozen gyoza (and frozen cookies) at hand for any hangry emergencies.

Homemade Chicken Gyoza

Chicken Gyoza
(Adapted from Wagamama Cookbook)

Ingredients:
200g free range chicken breast, minced or chopped in a food processor
2 garlic cloves
1tbsp grated ginger
100g chinese leaf
100g white cabbage
100g water chestnuts
2tbsp soy sauce
1tbsp sesame oil
1tbsp fish sauce
1tsp sugar
2tbsp chopped chives
salt and pepper
gyoza skins (buy them frozen from your local chinese supermarket)

Method:
Blitz the ginger, garlic, chinese leaf, cabbage and water chestnuts in a food processor till finely chopped.  Mix with the remaining ingredients, except the gyoza skins, till everything is evenly distributed.

Place a teaspoon of the mixture in the middle of each gyoza skin, dampen the edge with a little water before folding and crimping either by hand or gadget until you've used all of your chicken mixture.  You should get around thirty five dumplings.  Now, either cook them up or you can freeze them in smaller portions for future use.

To cook, get a large heavy bottomed frying pan and heat 1tbsp oil over a high heat.  Place no more than five dumplings in the pan and fry for two minutes to get that delicious crispy bottom.  Pop three tablespoons of water into the pan and immediately cover the pan with a lid, turn the heat down to medium and allow to steam for two minutes.  Once the two minutes are up remove the pan from the heat and allow to steam for a further two minutes.  Your dumplings are now ready to eat, serve with a little soy sauce and chilli oil.




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