Gyoza | Sanjeev Kapoor Khazana

These Japanese style pan fried dumplings stuffed with chicken mince mixture are a must try.

GYOZA

Ingredients

Dim sum dough as required
Cabbage cups as required
450 grams boneless chicken, minced
1 tablespoon chopped garlic
½ tablespoon chopped ginger
1 stalk spring onion greens, finely chopped
1½ teaspoons red chilli flakes
¼ small cabbage, finely chopped
Salt to taste
Refined flour for dusting
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 tablespoon oil

Method

1. Line a bamboo steamer with cabbage cups.
2. Combine chicken, garlic, ginger, ¾ of the spring onion greens, 1 teaspoon chilli flakes, cabbage and salt in a bowl and mix well. Set aside.
3. Divide the dough into small equal portions and shape them into balls.
4. Dust a worktop with some flour, place each ball and roll out to make a small thin disc. Put some chicken mixture in the centre of the disc, apply some water on the edges and shape it into a harga dim sum.
5. Heat some water in a non-stick pan. Place the lined bamboo steamer and bring water to boil.
6. To prepare sauce, combine soy sauce, vinegar, some more spring onion greens and remaining chilli flakes in a bowl and mix well.
7. Place prepared dim sums in hot bamboo steamer, cover and steam for 8-10 minutes. Remove from heat and set aside.
8. Heat oil in another non-stick pan. Add steamed dim sums and sear for 2-3 minutes. Drain on an absorbent paper.
9. Garnish with remaining spring onion greens and serve hot with prepared sauce.

Preparation Time: 20-25 minutes
Cooking Time: 12-15 minutes

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Cuisine - Japanese

Course - starter

Dish - starter