Name: Chicken or Prawn Gyoza (Dumplings)
Prep time: 10 min
Cook time: 20 min
Ingredients: 25-30 gyoza skins (also called wrappers); bowl water (for sealing the dumplings); vegetable oil (for frying); 80 ml cold water (for steaming); sesame oil (to season); 200 g minced chicken (or prawn); 100 g Asian cabbage/greens (finely diced); 1 tbsp Fused Chopped Ginger (shop); 1 tbsp Fused Chopped Garlic (shop); 3 shiitake mushrooms (finely chopped); 1 spring onion (finely diced); 1 tbsp Fused Clever Classic Soy Sauce (shop); 1 tsp sesame oil; 2 tbsp potato starch; 2 tbsp Fused Clever Classic Soy Sauce; 2 tbsp rice vinegar; few drops Fused Cheeky Chilli Soy Sauce (or chilli oil (la-yu), to add spice)

Chicken or Prawn Gyoza (Dumplings)

Learn to make these authentic Japanese dumplings, known as yaki gyoza, with our step-by-step guide.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Course: Main Course, Side Dish

Cuisine: Chinese, Japanese

Keyword: dumplings

Author: Fiona Uyema

Ingredients

You’ll need

25-30 gyoza skins also called wrappers
bowl water for sealing the dumplings
vegetable oil for frying
80 ml cold water for steaming
sesame oil to season

Ingredients for the filling

200 g minced chicken or prawn
100 g Asian cabbage/greens finely diced
1 tbsp Fused Chopped Ginger shop
1 tbsp Fused Chopped Garlic shop
3 shiitake mushrooms finely chopped
1 spring onion finely diced
1 tbsp Fused Clever Classic Soy Sauce shop
1 tsp sesame oil
2 tbsp potato starch

Ingredients for the dipping sauce

2 tbsp Fused Clever Classic Soy Sauce
2 tbsp rice vinegar
few drops Fused Cheeky Chilli Soy Sauce or chilli oil (la-yu), to add spice

Instructions

A: How to make the dumplings

Mix all the ingredients for the gyoza filling in a bowl together and set aside.
Place the gyoza skins, a clean water bowl, teaspoon and large serving dish on the counter top before you start making the dumplings.
Place a gyoza skin on the palm of your hand, take a heaped teaspoon of the filling and place it in the centre of the gyoza skin.
Moisten the edge of the upper half of the gyoza skin by dipping your finger in the bowl of water and sliding it along the edge.
Fold the bottom half of the gyoza skin over the filling so that it meets the moistened upper half
Start to pleat by folding the edges (make one pleat in the middle and two pleats at either side)
Press firmly on all pleats to ensure that the ingredients are secure within the gyoza skin.

B: How to cook the dumplings

Heat oil on a non-stick frying pan on medium to high heat.
Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.
Pour cold water around the edges of the pan and cover with a lid. Leave cooking for 10 minutes or until almost all of the water has evaporated.
Remove the lid and continue to fry until the water is fully absorbed.
Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.
Serve with the Fused soy sauce and rice vinegar dipping sauce.