Chicken Gyoza Recipe
Pan-fried dumplings filled with chicken
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Ingredients
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Dumpling Wrappers
Filling
For Cooking
Method
Dumpling Wrappers
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Roll Out the Wrappers
After the dough has rested, divide it into small pieces. Roll each piece into a thin circle about 3 inches in diameter. Keep the wrappers covered with a damp cloth to prevent drying out.
Filling
Prepare the Filling
In a large bowl, combine ground chicken, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Assembling Gyoza
Fill the Wrappers
Take one wrapper and place about 1 tablespoon of filling in the center. Moisten the edges with water, fold the wrapper over the filling to create a half-moon shape, and pinch the edges to seal. Repeat with remaining wrappers and filling.
Cooking
Pan-Fry the Gyoza
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the gyoza in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes until the bottoms are golden brown.
Steam the Gyoza
Carefully add 1 cup of water to the skillet and cover immediately with a lid. Let the gyoza steam for 5-7 minutes or until the water has evaporated and the gyoza are cooked through.
Serve
Remove the gyoza from the skillet and serve hot with soy sauce or dipping sauce of your choice.