Jidori Chicken And Foie Gras Gyoza Recipe

Prepare cabbage

Place shredded napa cabbage in a bowl, sprinkle with a pinch of salt, toss, and let sit 10 minutes. Squeeze out excess water tightly using a clean kitchen towel or cheesecloth until mostly dry. Measure the drained cabbage (about 120 g after draining) and set aside.

Combine base ingredients

In a large mixing bowl, combine the minced jidori chicken, grated ginger, minced garlic, beaten egg, cornstarch, soy sauce, mirin, sake, sesame oil, salt, and white pepper. Mix gently but thoroughly with a spatula or your hands until cohesive.

Incorporate vegetables and foie gras

Fold the drained napa cabbage and chopped green onions into the chicken mixture. Gently fold in the finely chopped cold foie gras last so it remains slightly chilled but evenly distributed. Adjust seasoning with a small taste — cook a 1/2 teaspoon sample in a skillet to test seasoning if desired.

Assemble gyoza

Lay one gyoza wrapper on a dry work surface. Place about 10–12 g (roughly 1 heaping teaspoon) of filling in the center. Lightly wet the wrapper edge with water. Fold and pleat to seal, forming a crescent. Repeat until all filling and wrappers are used, keeping finished gyoza covered with a damp towel to prevent drying.

Prepare dashi and shiitake

If using kombu/bonito: prepare 1.2 L dashi stock ahead and keep warm. If using instant, dissolve to make 1.2 L and keep warm. Reserve the rehydration liquid from the shiitake and finely chop the rehydrated mushrooms; set both aside.

Season consommé

Bring the dashi gently to a bare simmer in a pot. Add the reserved shiitake liquid and chopped shiitake, light soy sauce, mirin, and 1/2 teaspoon salt. Remove from heat and allow to cool slightly to about 60–70°C (140–158°F).

Clarify with egg white (raft method)

Whisk one egg white with 50 ml cold water until frothy. Slowly whisk the egg white mixture into the warm dashi while maintaining temperature around 60–70°C. Return to very low heat and simmer gently for 8–10 minutes without stirring; a raft (coagulated egg proteins) will form and trap impurities.

Strain consommé

Carefully ladle the consommé through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean pot. Do not press the raft; allow liquid to drain naturally. Season to taste with additional salt or light soy if needed. Keep warm (not boiling). Just before serving, stir in white truffle oil and keep covered to retain aroma.

Pan-fry gyoza

Heat a large nonstick skillet over medium-high heat. Add 2 tbsp neutral oil and swirl to coat. Place gyoza in a single layer, flat side down, leaving small space between each. Cook undisturbed 2–3 minutes until bottoms are golden brown.

Steam and crisp

Pour 60–80 ml water into the pan (enough to create steam but not submerge gyoza) and immediately cover with a tight-fitting lid. Reduce heat to medium and steam 4–5 minutes until filling is cooked through and wrappers become translucent. Remove lid and increase heat to medium-high to evaporate remaining water. Add 1 tbsp butter and 1/2 tsp toasted sesame oil; tilt pan and spoon melted butter over gyoza to glaze and crisp bottoms for 1 minute.

Finish with foie gras accents

If you reserved a few small foie gras pieces (optional): briefly sear them in a hot pan 20–30 seconds per side until lightly caramelized and use as garnish on top of select gyoza for a burst of richness.

Plate and garnish

Ladle hot truffle dashi consommé into warmed shallow bowls or wide soup spoons. Arrange 4–6 gyoza per bowl so the golden side faces up, partially immersed in the consommé. Drizzle a few drops more of truffle oil if desired, top with microgreens or mitsuba and thin truffle shavings. Serve immediately so consommé is aromatic and gyoza remain crisp at edges.