Chicken And Lemongrass Gyoza Dumpling Recipe
Served with miso brodo.
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Ingredients
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Dumpling Wrapper
Filling
Miso Brodo
Method
Dumpling Wrapper
- 1
Prepare the Dough
In a mixing bowl, combine the all-purpose flour and salt. Gradually add water, mixing until the dough begins to form. Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
Filling
- 2
Mix the Filling
In a large mixing bowl, combine ground chicken, minced lemongrass, minced garlic, grated ginger, soy sauce, sesame oil, chopped green onion, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
Assembly
- 3
Fill the Dumplings
Roll out the rested dough on a floured surface until thin. Cut out circles using a round cutter (about 3 inches in diameter). Place about 1 tablespoon of filling in the center of each circle. Moisten the edges with water, fold the dough over to create a half-moon shape, and pinch to seal. Repeat until all dough and filling are used.
Cooking
- 4
Cook the Gyoza
In a large skillet, heat a tablespoon of oil over medium-high heat. Place the gyoza in the skillet and cook for 2-3 minutes until the bottoms are golden brown. Add 1/2 cup of water to the skillet, cover immediately, and steam for about 5-7 minutes until the water has evaporated. Remove the lid and cook for an additional 1-2 minutes to crisp the bottoms.
Miso Brodo
- 5
Prepare the Miso Brodo
In a pot, combine water, dashi stock, and soy sauce. Bring to a simmer. In a small bowl, mix miso paste with a ladle of hot broth to dissolve. Stir the miso mixture back into the pot. Simmer for a few minutes to combine flavors. Garnish with sliced green onions before serving.