Chicken Gyoza by @ulfarachma

≈ 57 min

30 servings

  1. Chop
    • cabbage
    • green onion
    • garlic chives

    Finely chop the cabbage, green onion, garlic chives, garlic, and fresh ginger.

  2. Combine
    • boneless chicken thigh
    • cabbage
    • green onion

    Combine the chopped vegetables with the boneless chicken thigh in a mixing bowl.

  3. Add
    • soy sauce
    • sesame oil
    • Chicken thigh fillet

    Add soy sauce, oyster sauce, sesame oil, salt, ground black pepper, and sugar to the chicken mixture.

  4. Mix
    • boneless chicken thigh
    • cabbage
    • green onion

    Mix the filling thoroughly until the seasonings are evenly distributed.

  5. Place
    • round gyoza wrappers
    • boneless chicken thigh

    Place 1 1/2 teaspoons of filling in the center of each round gyoza wrapper.

  6. Fold
    • round gyoza wrappers
    • water
    • Gyoza/dimsum wrapper

    Brush water around the wrapper edge and fold it into a sealed gyoza shape.

  7. Whisk
    • medium-protein wheat flour
    • salt
    • Water

    Whisk medium-protein wheat flour, baking powder, salt, and water into a smooth thin slurry.

  8. Arrange
    • round gyoza wrappers
    • Gyoza/dimsum wrapper

    Arrange the gyoza in a hot nonstick pan over medium-low heat.

  9. Pour
    • medium-protein wheat flour
    • salt
    • Gyoza/dimsum wrapper

    Pour the flour slurry around the gyoza and cover the pan until the filling is cooked through.

  10. Cook
    • round gyoza wrappers

    Uncover the pan and cook until the bottom forms a deeply crisp golden skirt.

Chicken Gyoza by @ulfarachma

≈ 57 min

30 servings

Preparation Steps

  1. Step 1/10

    Finely chop the cabbage, green onion, garlic chives, garlic, and fresh ginger.

    🥬cabbage
    🧅green onion
    🧄garlic chives
    🧄garlic
    🫚fresh ginger
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Combine the chopped vegetables with the boneless chicken thigh in a mixing bowl.

    🍗boneless chicken thigh
    🥬cabbage
    🧅green onion
    🧄garlic chives
    🧄garlic
    🫚fresh ginger
    🥣mixing bowl
    🥄spoon

  3. Step 3/10

    Add soy sauce, oyster sauce, sesame oil, salt, ground black pepper, and sugar to the chicken mixture.

    🥢soy sauce
    🐚oyster sauce
    🫗sesame oil
    🧂salt
    ⚫ground black pepper
    🍬sugar
    🥣mixing bowl
    🥄tablespoon
    🥄teaspoon

  4. Step 4/10

    Mix the filling thoroughly until the seasonings are evenly distributed.

    🍗boneless chicken thigh
    🥬cabbage
    🧅green onion
    🧄garlic chives
    🧄garlic
    🫚fresh ginger
    🥢soy sauce
    🐚oyster sauce
    🫗sesame oil
    🧂salt
    ⚫ground black pepper
    🍬sugar
    🥣mixing bowl
    🥄spoon

  5. Step 5/10

    Place 1 1/2 teaspoons of filling in the center of each round gyoza wrapper.

    round gyoza wrappers
    🍗boneless chicken thigh
    🥄teaspoon

  6. Step 6/10

    Brush water around the wrapper edge and fold it into a sealed gyoza shape.

    round gyoza wrappers
    💧water
    🖌️pastry brush

  7. Step 7/10

    Whisk medium-protein wheat flour, baking powder, salt, and water into a smooth thin slurry.

    🌾medium-protein wheat flour
    🫙baking powder
    🧂salt
    💧water
    🥣mixing bowl
    🥄spoon

  8. Step 8/10

    Arrange the gyoza in a hot nonstick pan over medium-low heat.

    round gyoza wrappers
    🥄spatula

  9. Step 9/10

    Pour the flour slurry around the gyoza and cover the pan until the filling is cooked through.

    🌾medium-protein wheat flour
    🫙baking powder
    🧂salt
    💧water
    🥄spatula

  10. Step 10/10

    Uncover the pan and cook until the bottom forms a deeply crisp golden skirt.

    round gyoza wrappers
    🥄spatula

Composition

Ingredients

Types

Vegetables, Condiments, Oils, Seasonings, Sweeteners, Grains, Leavening agents, Liquids

Ingredients

Gyoza/dimsum wrapper, Chicken thigh fillet, Cabbage, Green onion, Chinese chives, Garlic, Ginger, Soy sauce, Oyster sauce, Sesame oil, Salt, White pepper, Sugar, Medium protein wheat flour, Baking powder, Water

Notes

Gyoza/dimsum wrapper (round shape, homemade from the batter ingredients below, about 8-9cm size), Soy sauce (salty/dark soy sauce), Salt (for the filling seasoning, for the liquid batter), Sugar (for the filling seasoning), Medium protein wheat flour (for the liquid batter used to crisp the gyoza bottom), Baking powder (for the liquid batter), Water (for the liquid batter)

Allergens

Soy, Gluten, Molluscs, Sesame

Dietetics

Dietary regimen

Dairy-free, Nut-free

Calories

82 kcal

Macro nutrients

Protein: 5.2g, Carbohydrates: 7.1g, Fat: 3.6g, Fiber: 0.7g, Sugar: 0.8g

Nutritional Information

Minerals

Sodium: 245mg, Iron: 0.6mg, Potassium: 105mg

Vitamins

Vitamin C: 3mg, Vitamin K: 8mcg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

45 minutes

Cooking

12 minutes

Overall

57 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, spoon, teaspoon, tablespoon, pastry brush, spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Snack time, Party, Meal prep, Street food

Origin

Source

Platform

instagram

Original Creator

@ulfarachma

Origin

Cuisine

Japanese, Asian

Geographic

Japan, Asia

Various

Aspect

Texture

Crispy, Tender, Moist, Juicy

Flavors

Savory, Umami, Gingery, Garlicky, Sesame

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 10-15 min (Thaw only the number of frozen gyoza to be cooked before pan-frying.), fridge : 24 min (Store cooked gyoza in an airtight container.,Reheat until steaming hot.), freezer : 90 days (Freeze shaped uncooked gyoza in a single layer until firm.,Transfer to an airtight freezer-safe container or bag.,Cook after a brief 10-15 minute room-temperature rest.)