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.

Chicken Kara-Age

Image courtesy of bonappetit.com

Kara-age (Pronounced ka-ra-ar-gay) is a wonderful side dish often served in Japanese fast food settings, small hot buffets and other suitable occasions. Its wonderful also as a snack for when guests stop by as it can be cooked fairly quickly. Its perfect for this reason for the festive season, and works well also as a starter served with a noodle salad or some caremelised sweet potato wedges. (and a wedge of lime).

Traditionally deep fried, but this recipe uses a small amount of oil and finishes in the oven to keep the amount of oil used to a minimum. Youll also notice a difference in flavour too, as its cooked a bit longer.

You will need (per large serving)

275g boneless thigh meat
4 tablespoons of kara-age sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 teaspoons cornflour
1 beaten egg
vegetable oil

Marinate the chicken in a small bowl in the kara-age sauce for at least an hour, although overnight is better.

In a seperate bowl mix the herbs, egg and cornflour into a uniform paste. Coat the marinated chicken in the mix and then sear in a frying pan with a small amount of vetegable oil.

When the chicken is seared both sides, place on a greased baking tray in the oven at 200C until cooked (about 15 mins).
Serve with necessary accompaniments. If on its own a wedge of lime and a bowl of the kara-age sauce or even hoi sin will go well.

Devour.