Chicken gyozas
these crispy chicken gyozas are super gingery and garlicky and honestly what dreams are made of!
Ingredients
- 1 pack of gyoza wrappers
Chicken gyoza filling
- 250 g chicken mince
- 70 g shredded white cabbage
- 1 long spring onion or two regular ones
- 1 inch ginger
- 4 garlic cloves
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tsp white pepper
- 1 tsp rice vinegar
- 1½ tbsp sesame seed oil
Dipping sauce
- 130 ml sesame seed oil plus some extra for pan frying the gyozas
- 2 tbsp chilli flakes
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- 1 spring onion chopped finely
- 3 garlic cloves crushed
- 1 tsp soy sauce
Instructions
- Add all your ingredients for your dipping sauce into a heatproof bowl, apart from the oil which you should heat up in a small pan until piping hot.
- Pour your hot oil carefully into your bowl and stir well. Set aside the dipping sauce.
- In a large bowl add all the ingredients for the chicken gyoza filling and grate in the ginger and garlic. Stir the filling well and set aside.
- Take your gyoza wrapper and place 1 teaspoon of your chicken gyoza filling in the middle, wet the edges by dipping your finger in a bit of water and then create three pleats in the middle. Pinch the end together or fold them in as I did in the video.
- Heat 2 tablespoons of cooking oil in a pan on a medium heat, once hot. Add in the gyozas. Allow them to fry for 3-4 minutes on a medium heat until the bottoms are golden and crispy!
- Add in 1-2 tablespoons of water and and quickly cover your pan with a lid. Allow the gyozas to steam for about 4-5 minutes.
- That's it! Enjoy with the dipping sauce straight from the pan!