Gyozas (potstickers)
Gyozas (potstickers)
Starter Preparation 60 minutes
Service 4 people
Difficulty 9/10
Ingredients
- Dough:
- 250g flour
- 13cl water
- 2g/½tsp salt
- Filling:
- 250g chicken breast
- 1 carrot
- 1 cauliflower floret
- 1 pearl onion with stem
- 2cm fresh ginger
- 1 garlic clove
- 2.5 tbsp light soy sauce
- 1 tbsp sesame oil
- 2 tbsp rapeseed or groundnut oil
- Salt and pepper
- Sauce:
- 2 tbsp soy sauce
- 2 tbsp rice or Japanese vinegar
- 1 tbsp sesame oil
- 1 chopped spring onion/scallion
Preparation
Dough:
- Mix the flour, water and salt in a bowl.
- Knead for 5 mins.
- When the dough is smooth and elastic, shape it into a ball. Cover with cling-film and set aside for 30 mins.
- During this time, make the filling.
Filling:
- Cut the chicken, carrot, cauliflower and pearl onion into small dice. Set aside in a bowl.
- Peel and grate the ginger and the garlic clove. Add them to the bowl.
- Add the sesame oil and soy sauce. Season and set aside.
To make the dumplings:
- Shape the dough into two long sausages 1.5cm/½in in diameter, then cut each sausage into 1.5cm/½in sections.
- Flatten the first section with your hand, then roll out with a rolling-pin. The dough should be 1mm/0.03in thick. Repeat for all sections.
- Place a tsp of filling on each section. With your finger or a brush, wet the edges of the dough. Close the dumpling in the middle, then pinch the top to give the typical gyoza pleats.
- Heat a frying pan, add oil and fry the dumplings on a medium heat for 5-6 mins. Once they start to brown, add 20cl water to the pan, cover with a lid and leave to cook for a further 10 mins.
- Remove the lid and let the water evaporate completely. Brown for another 5-6 mins.
Sauce: Mix the soy sauce, sesame oil, rice vinegar and finely chopped spring onion/scallion in a bowl.
Dip your dumplings in the sauce and enjoy!
The Chef's twist
If you like your dumplings crispier, try deep-frying them.