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Chicken or Prawn Gyoza

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

Ingredients for the dipping sauce

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.

Notes

Go to Fused online shop to see Fused range of real soy sauces with no MSG, no nasties & no refined sugar. Free delivery on orders over €45
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