Asian cuisine

Medium

Chicken Gyoza

Name: Chicken Gyoza
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 1 pack Gyoza/wonton skins; Gyoza filling; 1 tsp. Pepper; 1 tsp. Salt; 2 tsp. Ra-yu oil (chili oil); 2 tsp. Sesame oil; 2 tsp. Sugar; 2 tbsp. Miso; 1/2 cup Soy sauce; 4 tbsp. Ginger, minced; 2 tbsp. Garlic, minced; 1/2 cup Chiyu (flavored bacon fat); 2 lb. Ground chicken; 1 cup Leeks, minced; 2 cup Nappa cabbage, minced; Dipping sauce; 1 tsp. Sesame oil; 1 tbsp. Chiyu; 2 tbsp. Soy sauce; 1 cup Rice wine vinegar; 1 tsp. Garlic minced

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Gyoza is so popular globally, and it’s quick and easy to make. You can make your own unique filling too. Try making these Japanese-inspired chicken dumplings at home, and you will have your family and friends hooked. I must say homemade gyoza are the next level. You can even make up a batch and freeze them for a rainy day, and you don’t even need to defrost them before cooking. The crispy golden base is GBD golden brown and delicious; the meaty filling sings out and is enhanced by the flavorful chi-yu as it adds even more depth to the filling. I haven’t even mentioned the sesame soy dipping sauce yet! Gyoza is traditionally a Japanese side dish, but I say make up a whole big batch and your family will be feasting on the lot, meal over.

Recipe

PRE TIME: 30 min

COOKING TIME: 5 min

TOTAL TIME: 35 min

6 SERVING

Ingredients:

1 pack Gyoza/wonton skins
Gyoza filling
1 tsp. Pepper
1 tsp. Salt
2 tsp. Ra-yu oil (chili oil)
2 tsp. Sesame oil
2 tsp. Sugar
2 tbsp. Miso
1/2 cup Soy sauce
4 tbsp. Ginger, minced
2 tbsp. Garlic, minced
1/2 cup Chiyu (flavored bacon fat)
2 lb. Ground chicken
1 cup Leeks, minced
2 cup Nappa cabbage, minced
Dipping sauce
1 tsp. Sesame oil
1 tbsp. Chiyu
2 tbsp. Soy sauce
1 cup Rice wine vinegar
1 tsp. Garlic minced

Directions:

Step 1

Gyoza filling: In a large bowl mix together ground chicken, salt, pepper, soy sauce, miso, sugar, garlic, ginger, chi-yu, leeks, Nappa cabbage, Ra-yu oil and sesame oil until well blended. Allow all the ingredients to infuse for at least 15 minutes.

Step 2

Dipping soy sauce in a small bowl whisk together rice wine vinegar, soy sauce, sesame oil, grated garlic and ra-yu oil.

Step 3

Lay the gyoza skins on a floured counter. Place approximately 1 heaped Tsp or pipe the ground chicken mix in the center of each skin. brush the edges with water around the edges and fold the outer skins up to the top and use your fingers to create a ripple around the edges press to seal at the same time, place on a tray with a dusting of flour.

Step 4

In a medium pot of boiling salted water, blanch the gyozas for 3.5 minutes. Set aside to drain. In a heavy skillet add a little oil and sear each gyoza on the flat side. Sear until you get a golden brown and crispiness. Serve with a side of soy sauce dressing.

Step 5

Note: Chi-yu is a rendered fat that is intense in flavor and can come from chicken skin or bacon, duck, etc Rayu is chili-infused sesame oil