Japanese cuisine · Dough, Pasta & Rice

Gyoza

Crispy-steamed dumplings with a chicken and cabbage filling – crisp on the bottom, silky and tender on top.

Ingredients · for 4 servings

• 30 gyoza wrappers (Asian grocery store)
• 300 g ground chicken (or finely chopped thigh fillet)
• 200 g pointed cabbage
• 2 spring onions
• 2 cloves of garlic
• 1 piece of ginger (3 cm)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 3 tbsp oil
• 4 tbsp soy sauce + 2 tbsp rice vinegar, for dipping
• Salt

Instructions

1. Finely chop the cabbage, salt it, let sit for 10 min and squeeze out firmly.
2. Knead together with the ground meat, chopped spring onions, grated garlic and ginger, soy sauce and sesame oil into a sticky filling.
3. Place a teaspoon of filling in the center of a wrapper and moisten the edge with water.
4. Fold into a half-moon and seal the edge firmly with 4–5 small pleats – the pleats keep the dumpling sealed.
5. Arrange the gyoza tightly side by side in the hot, oiled pan and fry for 2–3 min, until the bottom is golden brown.
6. Pour in 100 ml water, cover immediately with a lid and steam for 6–7 min, until the water has evaporated.
7. Fry uncovered for 1 min until crispy and serve with the vinegar-soy dip.