Gyoza (6pcs) Recipe
Pan seared chicken & pork dumplings, house sauce, togarashi
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Ingredients
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Dumpling Filling
House Sauce
Method
Dumpling Preparation
- 1
Make the Filling
In a mixing bowl, combine the ground chicken, ground pork, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are incorporated.
- 2
Fill the Gyoza Wrappers
Take a gyoza wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges with water, fold the wrapper in half, and pinch to seal. Make pleats along the edge to ensure a tight seal. Repeat with the remaining wrappers and filling.
Cooking
- 3
Pan Searing the Gyoza
Heat a non-stick skillet over medium heat and add a small amount of oil. Once hot, place the gyoza in the skillet, flat side down. Cook for 2-3 minutes until the bottoms are golden brown.
- 4
Steam the Gyoza
Carefully add about 1/4 cup of water to the skillet and cover immediately with a lid. Steam for about 5-6 minutes, or until the water has evaporated and the gyoza are cooked through.
House Sauce Preparation
- 5
Mix the Sauce
In a small bowl, combine soy sauce, rice vinegar, chili oil, sugar, and togarashi. Stir until the sugar is dissolved.