Gyoza Chicken Dumplings(steam)(6) Recipe

Drain cabbage

Place the finely chopped napa cabbage in a bowl, sprinkle with 1/4 tsp salt, toss and let sit 5 minutes. Squeeze out as much liquid as possible using a clean kitchen towel or paper towel. Measure the drained cabbage — it should be about 1/2 to 3/4 cup. Discard liquid.

Combine filling

In a medium bowl combine ground chicken, drained cabbage, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, 1 tsp salt, black pepper and cornstarch. Mix thoroughly with a spoon or your hands until mixture is sticky and well combined (about 1–2 minutes).

Set out wrappers on a lightly floured surface. Keep unused wrappers covered with a damp towel to prevent drying.

Place about 1 tablespoon of filling in the center of a wrapper (adjust to fit — wrapper should not be overfilled).

Dip your finger in the bowl of water and run a small bead around the wrapper edge to moisten. Fold wrapper in half over the filling to form a half-moon, press the center to seal.

Starting at one end, create 3 small pleats on one side of the wrapper, pressing each pleat firmly to the opposite side to seal. Repeat pleating technique around filling to fully seal the dumpling. Make 6 dumplings per serving (total 6 dumplings for this recipe requires making 6; note: ingredients listed yield ~18 dumplings—use remaining wrappers or freeze extras).

Place finished dumplings on a tray lined with parchment or lightly dusted with flour so they do not stick. If not steaming immediately, freeze on tray for 15–20 minutes then transfer to a bag to store.

Bring 500 ml water to a simmer in a pot or steamer base. Lightly oil or line a bamboo steamer with parchment paper with a few small steam holes, or use a metal steamer basket. Place dumplings in a single layer, leaving space between them (do not overcrowd).

Set steamer over simmering water, cover and steam for 8–10 minutes if dumplings are fresh, or 10–12 minutes if frozen, until filling reaches 74°C (165°F) and wrappers turn slightly translucent and tender.

Carefully remove steamer from heat. Brush dumplings lightly with 1/2 tsp sesame oil if desired for shine and aroma.

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar and 1 tsp chili oil (optional) in a small bowl. Adjust to taste.

Transfer 6 steamed dumplings to a serving plate and serve hot with dipping sauce.