You will go crazy for the Japanese dumplings. These traditional Gyozas start with house-made dough, thinly rolled and filled with fresh savory ingredients.
Ingredients (for 40 servings)
- 300g chicken mince
- 1 cup finely shredded white cabbage
- 2 green onions, ends trimmed, thinly sliced
- 2 teaspoons finely grated ginger
- 1 small garlic clove, crushed
- 2 tablespoons tamari
- 2 teaspoons sake
- 1 teaspoon caster sugar
- 1 teaspoon sesame oil
- Pinch ground white pepper
- 40 gowgee or gyoza wrappers
- 2 teaspoons peanut oil
- 2 tablespoons water
- Green onions, thinly sliced, to serve
- Tamari, to serve
(Preparation time: 15 mins; cooking time: 10 mins)
Combine chicken mince, cabbage, green onions, ginger, garlic, tamari, sake, sugar, sesame oil and
pepper in bowl.
Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoon of chicken mixture on to
the centre of the wrapper. Brush the edge with a little water. Use your fingertips to pleat the edge 4-5
times. Fold over to enclose the filling. Place on a plate. Repeat with remaining mix and wrappers.
Heat peanut oil in a large fry pan over high heat until just smoking. Remove from heat. Arrange the
dumplings over the base of the pan. Return to heat and cook for 2 minutes or until the base of the
dumplings are golden. Sprinkle water evenly over the gyozas. Cook, covered, for 3-4 minutes or until
gyozas are cooked through and water has evaporated. Remove from heat and set aside for 2 minutes.
Place on a serving platter and sprinkle with green onions. Serve immediately with tamari.
Inside Cooking Ep 97: Chicken Gyozas
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