Japanese chicken dumplings and the secret to perfect gyozas recipe
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Total: 40 min Diners: 4
Japanese dumplings are nothing more than a version of their Chinese cousins, the original ones, called jiaozi, with practically everything the same as gyozas but with the particularity of a special cooking in which two techniques are involved: first they are browned on the griddle with a little oil and then a little water is added and covered to finish steaming both the outside and inside giving these dumplings a unique contrast of textures that mixes crunchiness with softness and also with a juicy filling that allows endless varieties.
Ingredients
. Gyoza dough wafers, 20 u Boneless, skinless free-range chicken breast, 180 g Chinese cabbage (or cabbage), 70 g Chinese chives or scallions, 7 g Shiitake mushrooms, 2 u Fresh ginger, 1 cm Soy sauce, 1 tablespoon Salt, 1 pinch Sesame oil, 4 drops
For the dressing:
Rice vinegar, 1 tablespoon Soy sauce, 2 tablespoons
The filling of the gyoza always goes raw and usually carries a mixture of meat with Vegetable Recipes as in this case that we raise them of free-range chicken breast and Chinese cabbage although it is more common pork inside them. Then what everyone likes, of course. For homemade gyoza dough there is a recipe in Cocinillas that explains perfectly how to make it homemade but if you do not feel like it you can choose to buy the wafers already made and you will save the trouble, all said.
Another of the tricks of the gyozas is to give them the precise form but although not follow the canons the important thing is to seal everything well so that the juices do not come out.
Step 1
With the help of a meat grinder, grind the chicken meat well and set aside.
Step 2
On the other hand, chop all the Vegetable Recipes very finely, as much as possible, having previously peeled the ginger. We can also help us with a mincer. Mix the chicken meat with the Vegetable Recipes and season with the seasoning, stirring with friction.
Step 3
On each dough wafer place a teaspoon in the center and on the edges pass a wet finger, the water will serve as glue. Using your index finger and thumb start making folds from one side to the other, from right to left, creating a cockscomb. Or from the center to each side and seal well.
Step 4
Heat a very hot non-stick frying pan with a few drops of sesame oil and when it is very hot put the gyozas on the side of the base and let cook for about 2 minutes until the base is golden brown.
Step 5
Then add 3 tablespoons of water and cover immediately, reduce the heat to medium and let cook for 4 minutes. Uncover and let cook 3 more minutes until the water has completely evaporated.
Step 6
Mix the dressing ingredients and serve the gyozas with it, dipping little by little.
Tricks and tips
If we want a layer to form between the Japanese patties, we can add a little diluted cornstarch to the water in the pan and that will help us.
The gyozas freeze perfectly once formed and then we can put them directly on the griddle when we want to consume them, we will only have to wait a few more minutes of cooking for the filling to thaw completely.
