Gyoza or Japanese potsticker is a crowd pleaser. These pan-fried dumplings are very versatile as you can use different ingredients. The filling ranges from ground pork, chicken, or beef. Vegetable such as chopped cabbage is often added to enhance the flavour.
This chicken and mushroom gyoza recipe uses "ethnic-friendly" ingredients-chicken, cabbage and mushrooms. As most Singaporeans love spicy food, add some chili oil to the soy vinegar dip to give it that extra kick.
Ingredients :
• 300 gr skinless and boneless chicken thighs
• 2 dried shitake mushrooms
• ½ cup cabbage, finely chopped
• 1 stalk spring onion, finely chopped
• 1 tablespoon cooking sake
• ½ teaspoon salt
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• 3 dashes white pepper powder
• 1 pack gyoza wrappers
• 1 tablespoon cooking oil
• ½ cup water, for steaming
• ¼ cup water, for sealing
Soy vinegar dipping sauce :
• 1 tablespoon soy sauce
• 3 tablespoons black vinegar
• 1 teaspoon chili oil (optional)
Directions :
1. In a small bowl, soak the dried shitake mushrooms with warm water until they turn soft. Squeeze the water dry, discard the stems and cut the mushrooms into tiny pieces.
2. Mix the dipping sauce ingredients in a small sauce dish and set aside.
3. Ground the chicken meat with a mini food processor and transfer into a bowl.
4. Add the chopped cabbage, spring onion and mushrooms into the chicken.
5. Add salt, soy sauce, sesame oil, white pepper powder and mix the ingredients well.
6. Place a gyoza wrapper onto your palm and place 1 teaspoon of filling in the middle of the wrapper.
7. Lightly dab your index finger into the ¼ cup of water and circle your finger all around the outer edge of the wrapper.
8. Pleat and fold the wrapper (starting in the middle). Make sure the gyoza is sealed tight. Repeat the same until the filling is used up.
9. Turn on your stove and set to medium heat. Add 1 tablespoon of oil into a non-stick pan.
10. Place all gyoza in the pan and cover it with the lid. Pan-fry the gyoza for 5 minutes or until the bottoms turn brown.
11. Add ½ cup of water into the pan and turn the heat to high immediately. Cover the lid to steam and cook the gyoza for another 3-4 minutes, or until the water dries out.
12. Transfer the gyoza out onto a plate and serve immediately with the soy vinegar dipping sauce.
For 4-6 servings
