Japanese gyoza dumplings
Author:
Cooking Together
Servings: 4
Cooking time: 40 min
Crispy, golden like the Japanese sun, gyoza with chicken and Peking cabbage
Ingredients
| FOR THE DOUGH: |
| flour (sifted) 300 g |
| water 150 ml |
| salt 1/2 tsp. |
| FOR STUFFING: |
| chicken fillet 300 g |
| ginger root 30 g |
| green onion 1 stalk |
| Peking cabbage 60 g |
| chili pepper 1 pc |
| cilantro 2 sprigs |
| sesame seeds 2 tbsp. |
| soy sauce 50 ml |
| salt and pepper to taste |
| FOR FRYING GYOZA: |
| vegetable oil 80 ml |
| water 50 ml |
Instructions
Step 1
Salt the water, and gradually add it to the flour to make a dough.
Step 2
Prepare the stuffing. Shred the chicken fillet, add grated ginger, shredded Peking cabbage, sesame seeds, chopped onion, soy sauce, chopped cilantro and chili pepper, salt and black pepper to taste. Mix everything thoroughly.
Step 3
Roll out the dough to a thickness of 1.5 mm and use a glass to cut out pieces. Place a teaspoon of minced meat in the center of each piece, moisten the edges of the dough with water and form a gyoza.
Step 4
Fry the gyoza in vegetable oil on all sides until golden. Then add water and stir-fry for a few more minutes.
Step 5
Serve the gyoza with soy sauce.
