5 Ingredients! Ume Shiso Chicken Gyoza Dumplings (梅しそ鶏餃子 Healthy Jiaozi Recipe) | OCHIKERON
Recipes in this Video
Ume Shiso Chicken Gyoza combines the unique flavors of umeboshi (pickled plum) and shiso leaves, both staples in Japanese cuisine. Traditionally enjoyed as a snack or appetizer, gyoza have become popular worldwide, often served in izakayas and at home. This fusion of tart and aromatic elements elevates the humble dumpling, making it a beloved dish for gatherings and celebrations.
Ingredients
- ●gyoza wrappers
- ●ground chicken
- ●umeboshi paste
- ●shiso leaves
- ●green onions
- ●ginger
- ●garlic
- ●soy sauce
- ●sesame oil
- ●salt
- ●pepper
- ●water
- ●cornstarch
- ●vegetable oil
Instructions
- 1Prepare the filling by mixing ground chicken, umeboshi paste, finely chopped shiso leaves, minced green onions, grated ginger, minced garlic, soy sauce, sesame oil, salt, and pepper in a bowl.
- 2Lay out a gyoza wrapper on a clean surface.
- 3Place a small spoonful of the filling in the center of the wrapper.
- 4Moisten the edges of the wrapper with water.
- 5Fold the wrapper in half over the filling to create a half-moon shape, pressing the edges to seal tightly.
- 6Pinch the edges to create pleats for a decorative finish, if desired.
- 7Heat vegetable oil in a large skillet over medium heat until shimmering.
- 8Arrange the gyoza in the skillet, flat side down, and cook until the bottoms are golden brown, about 3-4 minutes.
- 9Add a small amount of water to the skillet and cover immediately to steam the gyoza for about 5 minutes.
- 10Remove the lid and cook for an additional 2-3 minutes to crisp the bottoms again.
- 11Transfer the gyoza to a serving plate and serve hot with soy sauce for dipping.
Ingredient Alternatives
gyoza wrappers
Healthier: whole wheat wrappers
Cheaper: wonton wrappers
Whole wheat wrappers add fiber while wonton wrappers are often more affordable.
ground chicken
Healthier: ground turkey
Cheaper: ground pork
Ground turkey is leaner, while ground pork may be less expensive.
ume paste
Healthier: plum puree
Cheaper: plum jam
Plum puree offers a similar flavor with fewer additives.
shiso leaves
Healthier: mint leaves
Cheaper: basil leaves
Mint or basil can provide a fresh flavor when shiso is unavailable.
Techniques
Equipment
Also Known As
Gyoza originated from Chinese jiaozi and became popular in Japan after World War II. Traditionally enjoyed as a snack or appetizer, they symbolize home cooking and are often made during family gatherings. Today, gyoza has gained global popularity, with variations across different cultures, including vegetarian and fusion options.
Ingredients
- ●gyoza wrappers
- ●ground pork
- ●cabbage
- ●green onions
- ●garlic
- ●ginger
- ●soy sauce
- ●sesame oil
- ●salt
- ●pepper
- ●water
- ●vegetable oil
- ●vinegar
Instructions
- 1Prepare the filling by mixing ground pork, finely chopped cabbage, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, salt, and pepper in a bowl.
- 2Place a gyoza wrapper on a clean surface and add a spoonful of filling in the center.
- 3Moisten the edges of the wrapper with water, fold it in half, and pinch to seal, creating pleats if desired.
- 4Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 5Arrange the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
- 6Add water to the skillet (enough to cover the bottom) and cover immediately with a lid.
- 7Steam the gyoza for about 5 minutes, or until the water has evaporated and the gyoza are cooked through.
- 8Remove the lid and let them cook for an additional minute to crisp the bottoms again.
- 9Serve hot with a dipping sauce made of soy sauce and vinegar.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup water
- ●1/2 tsp salt
- ●200g ground chicken
- ●1/4 cup umeboshi paste
- ●1/4 cup shiso leaves, finely chopped
- ●1/4 cup green onions, finely chopped
- ●1 tsp ginger, grated
- ●1 tsp garlic, minced
- ●1 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1/2 tsp black pepper
Instructions
- 1In a mixing bowl, combine the flour and salt. Gradually add water while mixing until a dough forms. Knead for about 5 minutes until smooth. Cover and let it rest for 30 minutes.
- 2In another bowl, mix the ground chicken, umeboshi paste, shiso leaves, green onions, ginger, garlic, soy sauce, sesame oil, and black pepper until well combined.
- 3Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a round cutter (about 3 inches in diameter).
- 4Place a small spoonful of the chicken mixture in the center of each circle.
- 5Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal tightly, making pleats if desired.
- 6Heat a non-stick skillet over medium heat and add a little oil. Place the gyoza in the skillet and cook for about 2-3 minutes until the bottoms are golden brown.
- 7Add 1/4 cup of water to the skillet and cover immediately. Steam the gyoza for about 5 minutes until cooked through.
- 8Remove the lid and let any remaining water evaporate. Cook for an additional minute to crisp the bottoms if needed.
- 9Serve hot with soy sauce or dipping sauce of your choice.
Equipment
Originating from China, gyoza wrappers are essential for making dumplings, which are a staple in various Asian cuisines. Traditionally, these wrappers are filled with a mixture of meat and vegetables, symbolizing prosperity and unity during celebrations. Today, gyoza has gained popularity worldwide, with many variations and fillings reflecting local tastes.
Ingredients
- ●all-purpose flour
- ●water
- ●salt
- ●cornstarch
- ●egg
- ●vegetable oil
Instructions
- 1Mix all-purpose flour and salt in a bowl.
- 2Add water gradually while stirring until a dough forms.
- 3Knead the dough on a floured surface for about 10 minutes until smooth.
- 4Cover the dough with a damp cloth and let it rest for 30 minutes.
- 5Divide the dough into small pieces, about the size of a golf ball.
- 6Roll each piece into a thin circle on a floured surface.
- 7Dust the wrappers with cornstarch to prevent sticking.
- 8Stack the wrappers with parchment paper in between to keep them separate.
- 9Use immediately or refrigerate for up to 2 days.
Ponzu sauce originated in Japan and is a staple in Japanese cuisine, often used as a dipping sauce for sashimi and as a dressing for salads. Its bright, tangy flavor profile complements a variety of dishes, making it a versatile condiment. Today, ponzu has gained popularity worldwide, with many variations incorporating different citrus fruits.
Ingredients
- ●soy sauce
- ●yuzu juice
- ●rice vinegar
- ●mirin
- ●dashi stock
- ●sugar
- ●lime juice
- ●orange juice
Instructions
- 1Combine soy sauce, yuzu juice, rice vinegar, and mirin in a bowl.
- 2Add dashi stock and stir until well mixed.
- 3Incorporate sugar and stir until dissolved.
- 4Add lime juice and orange juice for additional citrus flavor.
- 5Taste and adjust seasoning as desired.
- 6Transfer to a jar and refrigerate for at least 30 minutes before serving.
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