Chicken Gyoza Dumplings Recipe
Author: 
Cuisine: Japanese
Serves: Makes approximately 44 gyoza dumplings.
 
Ingredients
  • Filling: ½ pound ground chicken
  • 1 tablespoon of ginger, grated
  • 1 tablespoon of garlic, finely minced
  • 2 tablespoons nira, finely chopped
  • 2 tablespoons scallions, finely chopped
  • 2 tablespoons carrots, grated
  • 2 tablespoons kale, finely chopped
  • 2 ½ cups Nappa Cabbage, finely chopped
  • ½ teaspoon salt
  • 2 tablespoons grapeseed oil, separated
  • ½ cup water, separated
  • Dipping Sauce: ½ cup soy sauce
  • 2 tablespoons ponzu sauce*
  • 2 teaspoons chili oil
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon scallions, finely sliced
Instructions
  1. Combine all filling ingredients in medium size bowl.
  2. Set up a workstation where you have a parchment paper-lined baking sheet, small bowl of water.
  3. Place the gyoza wrapper in your hand and fill it with 2 teaspoons of filling and use the tip of your finger to lightly moisten the edges of the wrapper with water.
  4. Fold in half and use your thumbs and index fingers to create pleats approximately ½ inch apart long the edge the dumpling.
  5. Place on the baking sheet and continue.
  6. Put wok or large skillet on medium heat and add 1 tablespoon oil.
  7. Add approximately gyoza to the pan and brown on both sides (approximately 5 minutes).
  8. Add 3 tablespoons of water and let steam 5 minutes.
  9. Repeat process until all dumplings have been cooked.
  10. Serve immediately with the dipping sauce.
Notes
*Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color.
Recipe by Carla Crudup at https://www.carlacrudup.com/handmade-gyoza-dumplings/