Name: Chicken Gyozas (Dumplings) with Homemade Dough
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 35 gyozas
Cuisine: Japan
Ingredients: Flour : 370 grams; Water : 185 milliliters; Salt : 1 pinch; Chicken (Ground) : 458 grams; Bok Choy : 400 grams; Green onion : 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; Neutral oil : 1.5 tablespoon; Water : 150 milliliters

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
Rest 30 min
Baking 10 min
Servings 35 gyozas
Level Expert

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Preparation steps

Step 1
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.
Step 2
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.
Step 3
Mix the cabbage with the ground chicken, green onions, garlic, ginger, soy sauce, sesame oil, and cornstarch.
Knead well until the filling is homogeneous.
Step 4
Roll out the dough thinly.
Step 5
Cut out circles of about 9 cm in diameter using a round cutter.
Step 6
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.
Step 7
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.
Step 8
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.