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Chicken chive gyoza
Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, these chicken chive gyoza will become a popular weeknight meal as well as a great appetizer for your next dinner party.
YIELDS
20
TO
30
Ingredients
Dumpling Filling
- 2 cups (470 ml) shredded savoy cabbage
- 2 tablespoons (30 ml) fresh chives, chopped
- 3 garlic chives, finely chopped (or scallions)
- 2 cloves garlic, minced
- ½ pound (227 g) ground chicken meat
- 1 tablespoon (15 ml) light soy sauce
- 1-inch piece ginger, grated
- 1 egg white
- Salt and white pepper
- 1 teaspoon (5 ml) sesame oil
- 2 teaspoons (10 ml) cornstarch
Dipping Sauce
- 2 tablespoons (30 ml) chili crisp
- 2 tablespoons (30 ml) light soy sauce
- 3 tablespoons (45 ml) black vinegar
- 1 tablespoon (15 ml) ginger, minced
- 1-2 tablespoons (15-30 ml) chopped reserved cilantro leaves
Dumplings
- 20-30 dumpling wrappers (3-inch/7.5 cm rounds)
- ¼ cup (60 ml) water
- 1 tablespoon (15 ml) oil
Garnish
- Scallions, sliced
- Black and white sesame seeds
Directions
For the Filling
- Combine the cabbage, chives, garlic, and garlic chives in the bowl of a food processor and blend to a paste.
- Add the chicken, egg white, soy sauce, ginger, salt, pepper, sesame oil and cornstarch and blend again, until uniform.
For the Dipping Sauce
- In a small bowl, combine the chili crisp, soy, black vinegar, chive, and ginger.
- Set aside for plating.
For the Dumplings
- Moisten the edge of a dumpling wrapper, place 1-2 tablespoons (15-30 ml) of the filling into the middle of the wrapper. Fold and seal.
- Repeat until all the filling and wrappers have been used.
- Add dumplings to a prepared steamer and cover tightly, steam for 3-5 minutes until cooked through. (internal temp of 160 F/70 C)
- Heat vegetable oil in a heavy, non-stick skillet over medium heat. Arrange the dumplings over the oil, close together but not crushing each other.
- Fry, without tossing or stirring (uncovered) for 3-5 minutes, until starting to brown on the bottoms.
To Serve
- Arrange the hot dumplings on a serving dish, garnish with scallions and sesame seeds.
- Present the Dipping Sauce alongside and serve immediately. Enjoy!
