- 300g Lilydale Free Range Chicken Mince
- 2 garlic cloves, crushed
- 3cm piece ginger, finely grated
- 80g sliced water chestnuts, drained, finely chopped
- ½ cup Chinese cabbage, finely shredded
- 2 green onions, finely chopped
- ¼ cup coriander leaves, finely chopped
- 2 tablespoons light soy sauce + extra, to serve
- 1 teaspoon sesame oil
- ½ tablespoon castor sugar
- Pinch white pepper
- 40 gowgee wrappers
- 2 teaspoons peanut oil
- Pickled ginger, cucumber ribbons, coriander sprigs and brown rice, to serve
Chicken Gyoza
15 mins Prep
10 mins Cook
- In a large bowl combine chicken mince, garlic, ginger, water chestnuts, cabbage, green onions, coriander, light soy, sesame oil, sugar and pepper in bowl.
- Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoon of chicken mixture on to the centre of the wrapper. Brush the edge with a little water. Use your fingertips to pleat the edge 4–5 times. Fold over to enclose the filling. Place on a plate. Repeat with remaining mix and wrappers.
- Heat peanut oil in a large non-stick frypan over high heat until just smoking. Remove from heat. Arrange the dumplings over the base of the pan. Return to heat, reduce heat to medium and cook for 2 minutes or until the base of the dumplings are golden. Sprinkle approximately 2 tablespoons of water evenly over the gyozas. Cover and cook for 3–4 minutes or until gyozas are cooked through and water has evaporated. Remove from heat and set aside for 2 minutes. (You may need to do these in 2 batches.)
- Serve gyoza with extra light soy sauce, pickled ginger, cucumber ribbons, coriander sprigs and brown rice, if desired.
Related recipes
Ingredients copied to clipboard
Link copied to clipboard
Recipe saved to Favourites