Easy Chicken Gyoza
Delicious food couldn't get easier. In this recipe, the more important part is making your own gyoza 'wrappers'. For the filling and the dipping sauce can really be whatever you want in the gyoza.
For the wrappers, you need two ingredients; flour and water. I used 2 cups of plain flour and about a cup of boiling water. I did use a little salt to season too but no more than a teaspoon. All you need to do is add the water bit by bit until the mix forms a rough dough. Once combines just take the dough out and gently need it for a minute or two. Dust your work surface with cornflour/corn starch and role it out thin...as thin as you feel comfortable. I got mine to a little thinner than a pound coin. Using a circle cookie cutter start cutting out your wrappers. Dust a little corn starch between the wrappers as you pile them up on a plate. These can be kept in the fridge while you make your filling. This makes 12 wrappers; 13 at a push.
My filling consisted of Cabbage, Carrots, Onions, Salt and Pepper and some pre-cooked chicken. All of this chopped up finely. The cabbage steamed in the microwave (put in a bowl with quarter cup of water for 3-5 minutes) water squeezed out and the onion, pressed. We want as little of moisture in the filling. All of the filling in a bowl and sprinkle on a little more corn starch and mix through just to remove more moisture. Spoon a good amount of the filling in the middle of each wrapper. Use your finger to wet the edge of the wrappers and begin to pleat the edge. This takes a little getting used to but with practice you'll get it. If you fine it easier you can always use a fork to crimp the edges instead. I made way to much filling but it can be used for other cooking as well as keeping it refrigerated until you make more wrappers.
My sauce was pretty simple but you can use whatever. Mine was made up of oyster sauce, soy sauce, balsamic vinegar and habanero hot sauce.
To cook the gyoza, heat up oil in a pan at mid-high temperature and start to fry the bottoms of the gyoza until they're golden on the bottom. After they're all crispy bottomed pour in a cup of water (I mixed in pepper so they would stick to the gyoza) get a lid on the pan and let the water steam and reduce until the gyoza have turned a golden colour around the outside. THE GYOZA IS COMPLETED.
