Chicken Gyoza

Name: Chicken Gyoza
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Cusine

15 mins Prep

10 mins Cook

Copy Link

Save

Pickled ginger, cucumber ribbons, coriander sprigs and brown rice, to serve

Clear selections

Copy to clipboard

In a large bowl combine chicken mince, garlic, ginger, water chestnuts, cabbage, green onions, coriander, light soy, sesame oil, sugar and pepper in bowl.
Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoon of chicken mixture on to the centre of the wrapper. Brush the edge with a little water. Use your fingertips to pleat the edge 4–5 times. Fold over to enclose the filling. Place on a plate. Repeat with remaining mix and wrappers.
Heat peanut oil in a large non-stick frypan over high heat until just smoking. Remove from heat. Arrange the dumplings over the base of the pan. Return to heat, reduce heat to medium and cook for 2 minutes or until the base of the dumplings are golden. Sprinkle approximately 2 tablespoons of water evenly over the gyozas. Cover and cook for 3–4 minutes or until gyozas are cooked through and water has evaporated. Remove from heat and set aside for 2 minutes. (You may need to do these in 2 batches.)
Serve gyoza with extra light soy sauce, pickled ginger, cucumber ribbons, coriander sprigs and brown rice, if desired.