Classic Japanese Steamed Dumplings | How To Make Gyoza/ Dumplings |Chicken Gyoza & Sesame Chilli Oil

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often more economical.

gyoza wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are commonly available.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

Make the gyoza filling: Put the chicken thigh meat, ginger, garlic, sesame oil, egg, salt and pepper into the small bowl of a food processor and blitz until it comes together into a paste. Tip it into a small mixing bowl and stir through the chopped water chestnuts and chives.

Assemble the gyoza: Lightly flour your work surface and a large tray, and prepare a small bowl of water to wet your fingers in.

Lay one gyoza wrapper in the palm of your hand and use a teaspoon to put a teaspoon of the filling into the middle of it. Use your finger to wet the edge of the wrapper, then use your spare hand to pinch and seal the wrapper at one end. Carry on crimping the front edge of the wrapper and sealing it down onto the back edge, until the whole gyoza is sealed. Use a wet finger to make sure all of the folds are firmly sealed down then transfer it to the lightly-floured tray and repeat with the rest.

Put one tablespoon of oil into a large non-stick frying pan that has a tight-fitting lid. Heat until the oil shimmers then add one or two portions of gyoza to the pan, making sure they’re not touching. Cook for two minutes, until the bottoms are golden brown, then carefully add 100ml of water and put the lid on. Steam the gyoza for five minutes, then take the lid off and cook until the water has evaporated.

Put the light soy sauce, chilli oil, chilli sediment, rice vinegar, sesame paste, sugar and sesame seeds into a bowl and use a small spatula to mix together into a smooth dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens