Japanese Chicken Gyoza
A type of half-moon shaped Japanese dumplings, this recipe uses chicken filling
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 25m |
| SERVES | 1 |
1 skinless chicken breast, roughly chopped
2 spring onions, roughly chopped
2 garlic cloves, crushed
2.5 cm piece of ginger, grated
2-3 coriander sprigs, leaves picked
2 tbsp light soy sauce generous pinch of pepper
For Gyoza skin
240 gms strong white flour, plus extra for dusting
½ tsp sat
120 ml boiled water
Corn flour for dusting
3 tbsp of vegetable oil
For the filling: Place all ingredients into a food processor and pulse until the mixture becomes almost smooth. If you don't own a food processor, use minced chicken and combine the ingredients thoroughly using your hands.
For Gyoza skin:
1. Sift the flour into a mixing bowl. In another bowl, add the salt to the just-boiled water and mix until dissolved.
2. Add the salt water to the flour, little by little, stirring with chopsticks or a spatula as you go.
3. Once the flour and water have started to combine, form the dough into a ball with your hands. If too dry, add an extra tablespoon of water at a time.
4. Transfer the dough to a floured work surface and knead for up to 10 minutes until the texture is smooth and elastic.
5. Cut the dough ball in half and roll each piece into a log, approximately 4cm in diameter. Wrap each log in clingfilm and set aside to rest for 30 minutes.
6. Once rested, unwrap the dough, sprinkle some corn flour onto your work surface and slice each log into approximately 12 pieces. Arrange these on a large plate and cover with a clean damp tea towel to prevent the dough from drying out.
7. Using your hands, roll each piece of dough into a ball and then press that next. Using a rolling pin, roll the dough (turning 90 degrees after every roll) to create a thin, round circle that is approximately 8-9cm in diameter.
8. Using an 8-cm cookie cutter, press down onto the dough to cut out a perfect circle, then transfer to a plate and dust lightly with corn flour to prevent the skins from sticking together as they accumulate.
9. Re-roll the scraps to create additional skins. Cover the wrappers with a damp kitchen towel whilst making the gyozas. If not using immediately, cover with cling film and keep in the fridge for 3-4 days or in the freezer for up to a month.
10. When you are ready to fill the gyoza, take a heaped teaspoon of filling and place it in the centre of each piece of dough. Fold one side over to encase the filling and bring the edges together, pinching them to seal. Finally, pleat the edges together.
11. Heat 2 tablespoons of oil in a large non-stick frying pan. Once hot, work in batches so to not overcrowd the pan, add the gyozas and cook for 3-4 minutes until the underside turns golden brown.
12. Once browned, add 60ml water to the pan and cover with a lid. Steam for 3 minutes, then remove the lid and cook off the excess water.
13. Add the remaining water and continue to cook until each gyoza has crisped up and turned brown.
14. Once completely cooked, serve immediately with the wagamama gyoza dipping sauce.
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