The Secret to Perfect Gyoza! Crispy Bottom & Juicy Filling Every Time

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.

Cut the chicken thigh, removing the skin and bone, and cut into small pieces.

Use a food processor to blend the chicken into a puree.

Add chopped spring onion and ginger to the chicken mixture.

Wipe the mushrooms with a wet kitchen paper instead of washing them, then slice them.

Heat oil in a pan and sauté the mushrooms until golden brown.

Add sliced shallots to the pan and cook until golden brown as well.

Combine the chicken mixture with salt and white pepper, mixing until it becomes sticky.

Gradually add the spring onion and ginger water to the chicken mixture, allowing it to absorb.

Add the sautéed mushrooms and shallots to the mixture without beating it, just mixing gently.

Cover the mixture with plastic wrap and refrigerate to cool down.

For the dough, boil 60 g of water and mix it with 200 g of low gluten flour and 50 g of cold water, adding a little salt.

Knead the dough until smooth and let it rest for 10 minutes, covered.

Roll out the dough into a long shape, then portion it and roll it into circles, keeping the center thicker.

Fill each dough circle with the chicken mixture, folding and sealing the dumplings carefully.

Place the finished dumplings in the freezer for at least 8 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens