Homemade Chicken Gyoza

Last Updated on May 9, 2016 by hungryoungwoman

I am a major fan of dumplings – be it gyoza, momos or dim sums, they are all very dear to me. I just love the idea of stuffing food inside food, don’t know if this makes sense, but let’s just take it like I’m quite into these things.

So, when cravings struck, I knew I had to do something…all of which led to a fantastic and easy way to make gyoza at home! Yes, you don’t have to get out of home and no waiting for long when you’re ordered in. Just whip these up and you have fresh dumplings in half an hour!

Mentioned below are two recipes, the dough and the filling. Of course, you can create your own stuffing.

Servings: 24 gyoza
Time: 30-45 mins
Difficulty: medium
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Stuffing:

2 cloves garlic, crushed
1/2 half cabbage, chopped finely
2 onions, chopped finely
1/4 kg chicken, cooked and pulled
salt to taste
1/2 tsp chilli powder

Mix all the ingredients in a bowl and stir till they’re even. Add in extra spices as you require. You can add in some oregano, soy sauce, Worcestershire sauce or whatever floats your boat.

Then, put the mixture into a food processor and blend till you see all the ingredients are finely chopped.

Gyoza Dough:

2 cups flour
1 tsp salt
Water, as per requirements

Mix in the dough with your hands and add water till you have a semi-solid batter. Keep kneading it for about 10 minutes. Divide the dough into tiny sections, these should be about 2 cms each. Flatten each section into a circle.

Now these will be your gyoza wrappers. Take gyoza wrappers and place the mixture in the middle of each wrapper. Dampen the edges with water and fold. There are many ways to fold gyoza wrappers. I found three ways the easiest.

Fold the gyoza wrappers like a pouch. Take the edges into your hands in an upward direction and twist.
Fold the wrappers in half with the mixture within and make impressions with your forefinger and thumb till the one side sticks with the other.
The last method is a little tricky, fold and crimp the dough. This is the method I used, so the gyoza should look like something in the pictures.

Now, put some olive oil in a pan and line your gyoza in it. Make sure to line them with the stuffing side facing downwards. Fill about 3/4 of the pan with water and cover the pan immediately.

In about 15 mins, your gyoza should be done!