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Wednesday, 4 January 2012

Chicken Gyoza

image courtesy of closetcooking.com

Another wonderful application for the glorious gyoza, chicken gyoza provides a wonderful snack for those who prefer white meats to seafood. As before they sit well in every setting, and are hearty enough to provide fulfillment in this filling snack.

You will need: (makes about 15)

50g chinese leaf
75g white cabbage
50g canned water chestnuts, drained
125g boneless, skinless chicken thigh meat, minced (can be food processed thigh meat)
15 g chives, finely chopped
25 g cornflour
1/2 teaspoon sesame oil
1/2 teaspoon light soy sauce
1/2 teaspoon caster sugar
pinch of salt & white pepper
15 gyoza wrappers
gyoza sauce (to serve)

put the chinese leaf, white cabbage and water chestnuts in a food processor and pulse until chopped. Using a tea towel, squeeze the mixture to remove excess moisture then combine in a bowl with the chicken, chives, cornflour, sesame oil, oyster sauce, soy sauce, sugar, salt and pepper.

Place a teaspoon of the mixture in each gyoza wrapper, moisten the edge with a little water and seal the edge by folding over the gyoza skin. Repeat as necessary.


Put a teaspoon of the mixture into the centre of each gyoza wrapper. Moisten the edge of each wrapper then fold over and press the edges. You can crimp the edges if you wish, but this is optional.

Sear the gyoza in a pan in a small amount of vegetable oil until starting to brown, then sear the other side, but be sure not to crowd the pan. no more than 4 or 5 at a time. Take the pan off the heat, add a few tablespoons of water to the pan and cover immediately. Return to the heat for one more minute then allow to rest for about 2 minutes.

Serve with gyoza sauce, sweet chilli, or another sauce of your choice.

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