10
Dec
Table of Contents
Japanese version of dumplings
Gyoza, the Japanese version of dumplings, has gained global popularity for its crispy bottoms and juicy fillings. With roots in Chinese dumplings, gyoza has become a unique staple of Japanese cuisine. Chicken gyoza offers a lighter alternative, it a beloved dish for many. This guide will cover its history, a simple recipe, and tips to store extras. Let’s get started!
A Brief History of Gyoza
Chinese jiaozi, the root of gyoza, was brought to Japan by soldiers returning from China in the early 1900s. Over time, the Japanese adapted the dish with thinner wrappers and a preference for pan-frying over steaming. Today, gyoza is a versatile part of Japanese cuisine, enjoyed in ramen shops, at home, and even as street food.
Ingredients for Easy Chicken Gyoza
To prepare around 20 gyoza, you’ll need:
For the Filling:
- 200g (7 oz) ground chicken
- 1 cup finely chopped cabbage
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1tbsp corn starch
- ½ tsp salt
- ¼ tsp black pepper
Assembly & Cooking:
- 20 gyoza wrappers
- 2 tbsp vegetable oil
- ¼ cup water
(For my recipe I made the dough from scratch).
Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- A few drops of sesame oil (optional)
Step-by-Step Instructions
1. Prepare the Filling:
Mix the ground chicken, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper in a bowl. Make that the ingredients are well combined.
2. Assemble the Gyoza:
- Place a gyoza wrapper on the mold (samosa) and start filling into the center.
- To seal, fold the wrapper over the filling, moisten the edges, and crimp to close.
- For a classic look, create small pleats along the sealed edge.
3. Cook the Gyoza:
- In a non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat.
- The gyoza should be cooked for two to three minutes with the bottoms flat-side down once they are golden brown.
- After adding ¼ cup of water to the skillet, place a lid on it and steam it for 4 to 5 minutes, or until the water has evaporated.
- After taking off the lid, give the bottoms one more minute to crisp.
4. Make the Dipping Sauce:
Put the rice vinegar, soy sauce, and sesame oil in a small bowl.
Tips for Saving Extra Gyoza
Before Cooking:
- Uncooked gyoza should be placed on a baking sheet covered with parchment paper and frozen until solid.
- Transfer to an airtight container. Cook directly from frozen, adding 2 extra minutes to the steaming time.
After Cooking:
- In a container store your cooked gyoza in the fridge for up to 2 days.
- Reheat the pan over medium heat to retain crispiness of gyoza.
FAQs About Gyoza
- What is gyoza?
Japanese dumplings known for crispy bottoms and juicy fillings, made with a mix of pan-frying and steaming.
2. What’s the difference between gyoza and Chinese dumplings?
- Gyoza has thinner wrappers and is often pan-fried.
- Jiaozi can be boiled, steamed, or fried.
3. Can I use store-bought wrappers?
Yes! They save time. Seek out circular wrappers at Asian supermarkets.
4. Can I make vegetarian gyoza?
Absolutely—use fillings like tofu, mushrooms, cabbage, and carrots.
5. How do I prevent sticking?
Use a non-stick skillet, heat the oil first, and don’t move the gyoza until the bottoms are golden brown.
6. How do I reheat gyoza?
Reheat in a skillet to restore crispiness, or microwave if you’re short on time.
7. Can I make gluten-free gyoza?
Yes, use gluten-free wrappers and soy sauce alternatives.
7. Can I make gluten-free gyoza?
Yes, use gluten-free wrappers and soy sauce alternatives.
Chicken gyoza is a simple, flavorful dish perfect for any occasion. Whether you’re making it fresh or saving a batch for later, this recipe is a crowd-pleaser. Take pleasure in preparing and enjoying this traditional Japanese dish!
