Chicken Gyoza

INGREDIENTS

• 400g Chicken Thigh
• 20 Gyoza Wrapper
• 200g Napa Cabbage
• 2 Spring Onion
• 2 cloves Garlic
• 2 tsp Fresh Ginger
• 2 tbsp Soy Sauce
• 1 tsp Sesame Oil
• 0.5 tsp Salt
• 2 tbsp Cooking Oil
• 4 tbsp Water
• 2 tbsp Rice Vinegar

STEPS

1. 1

   Finely chop 200g of napa cabbage and 2 spring onions. Toss the cabbage with 0.5 tsp of salt and leave for 10 minutes, then squeeze out excess moisture using clean hands or a clean towel.

   ⏱ 10 min

2. 2

   Finely mince 400g of chicken thigh, keeping it separate from ready-to-eat foods. In a bowl, combine the chicken with the squeezed cabbage, spring onion, 2 cloves of garlic (minced), 2 tsp of fresh ginger (grated), 2 tbsp of soy sauce, and 1 tsp of sesame oil. Mix until cohesive.

3. 3

   Place 20 gyoza wrappers on a clean work surface and keep the unused wrappers covered with a damp towel. Put an even portion of filling in the center of each wrapper, moisten the edge with water, fold into a semicircle, and pleat or firmly seal the edge. Keep the uncooked gyoza chilled while shaping.

4. 4

   Heat 2 tbsp of cooking oil in a nonstick skillet over medium-high heat. Arrange the gyoza flat-side down without crowding and fry for 2 to 3 minutes, until the bottoms are golden brown.

   ⏱ 2 min

5. 5

   Add 4 tbsp of water carefully around the gyoza, immediately cover, and steam for 8 to 10 minutes, until the wrappers are translucent and the chicken filling is firm with no pink remaining. The chicken must reach 75°C for 30 seconds at the thickest filling. Remove the lid and cook for 1 to 2 minutes more, until the excess water evaporates and the bottoms crisp.

   ⏱ 8 min

6. 6

   Mix 2 tbsp of rice vinegar with an equal amount of soy sauce from the pantry for dipping, if desired. Serve the gyoza hot, using clean serving utensils.