Chicken Gyozas (Dumplings) with Homemade Dough
Dive into the rich culinary heritage of Japan with these chicken gyozas, fully handcrafted thanks to a homemade dough. Boasting a flavorful filling and a cooking method that yields both crispy and tender textures, these dumplings are a must-try for fans of Asian cuisine. Surprisingly simple to make and packed with taste, they’re sure to win over both beginners and seasoned foodies alike.
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Preparation 45 min
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Rest 30 min
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Baking 10 min
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Servings 35 gyozas
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Level Expert
Ingredients
For the gyoza dough (optional, otherwise use ready-made wrappers)
For the filling
For cooking
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Preparation steps
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Chicken Gyozas (Dumplings) with Homemade Dough
Dive into the rich culinary heritage of Japan with these chicken gyozas, fully handcrafted thanks to a homemade dough. Boasting a flavorful filling and a cooking method that yields both crispy and tender textures, these dumplings are a must-try for fans of Asian cuisine. Surprisingly simple to make and packed with taste, they’re sure to win over both beginners and seasoned foodies alike.
Ingredients
For the gyoza dough (optional, otherwise use ready-made wrappers)
- Flour : 370 grams
- Hot Water : 185 milliliters
- Salt : 1 pinch
For the filling
- Chicken (Ground) : 458 grams
- Bok Choy : 400 grams
- Green Onions : 3
- Garlic Cloves : 2
- Fresh ginger (Grated) : 1.5 tablespoon
- Soy sauce : 3 tablespoons
- Roasted sesame oil : 1.5 tablespoon
- Corn starch : 1.5 teaspoon
- Salt : 1 pinch
- Pepper : 1 pinch
For cooking
- Neutral oil : 1.5 tablespoon
- Water : 150 milliliters
Preparation steps
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Prepare the gyoza dough
Mix the flour and salt in a bowl. Gradually add the hot water and knead until a smooth dough forms.
Cover and let rest for 30 minutes. -
Meanwhile, prepare the filling
Finely chop the napa cabbage and sprinkle it with a pinch of salt.
Let it sit for 10 minutes, then squeeze out the excess water. -
Mix the cabbage with the ground chicken, green onions, garlic, ginger, soy sauce, sesame oil, and cornstarch.
Knead well until the filling is homogeneous. -
Roll out the dough thinly.
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Cut out circles of about 9 cm in diameter using a round cutter.
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Place a teaspoon of filling in the center of a dough circle.
Lightly moisten the edges with water, then fold the wrapper in half without sealing completely.
Pinch and pleat the edges to create the characteristic half-moon shape. -
Heat the vegetable oil in a pan over medium heat.
Place the gyozas flat side down and sear for 2 minutes, until the base is golden brown. -
Pour 150 ml of water into the pan and cover immediately.
Steam for 5 to 6 minutes until the water is fully absorbed.
Remove the lid and let them crisp up for another minute before serving.