Gyoza Panang Or Fried (5) Recipe
chicken dumpling with options of steamed with Panang
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Ingredients
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Dough
Filling
Panang Sauce
For frying
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, combine all-purpose flour and salt. Gradually add water while mixing until a dough forms. Knead for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a mixing bowl, combine ground chicken, green onions, garlic, ginger, soy sauce, sesame oil, cornstarch, and season with salt and pepper. Mix well until all ingredients are thoroughly combined.
Gyoza Assembly
- 3
Assemble the Gyoza
Divide the dough into small balls and roll each ball into a thin circle. Place a small amount of filling (about 1 tablespoon) in the center of each circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal.
Cooking the Gyoza
- 4
Fry the Gyoza
In a large skillet, heat vegetable oil over medium heat. Arrange the gyoza in the skillet and fry until the bottoms are golden brown, about 3-4 minutes. Add a splash of water (about 1/4 cup) to the skillet and cover immediately to steam the gyoza for 5 minutes until cooked through.
Prepare the Panang Sauce
- 5
Make the Panang Sauce
In a small saucepan, combine coconut milk, Panang curry paste, fish sauce, brown sugar, and lime juice. Simmer over low heat for 5-7 minutes until the sauce thickens slightly.
Serving
- 6
Serve the Gyoza
Serve the fried gyoza with the Panang sauce on the side for dipping or drizzle the sauce over the gyoza before serving.