Chicken and vegetable gyoza – photo step by step for easy potsticker dumplings
These gyoza are really easy to make and taste delicious! You can play around with the fillings and try different combinations, but the method stays the same.
These are also convenient because you can freeze the filling once you’ve made it, or you can even make the gyoza, freeze them and cook them from frozen*. It’s definitely worth making up a batch to always have in the freezer for when you have dumpling cravings. (I have those most days…)
*If you are cooking from frozen add an extra 1-2 minutes to each cooking time. Always check food is completely cooked through before consuming.
– ready-made gyoza wrappers (buy from Asian supermarkets)
– 200g chicken, finely chopped (or use chicken mince)
– 100 g baby sweetcorn
– 200 g Chinese cabbage
– 4 spring onions
– 2 cloves garlic
– 2cm piece of ginger
– 1 teaspoon sesame oil
– 1 teaspoon soy sauce
Serve with soy sauce for dipping (add a squeeze of lime juice for a really tasty dipping sauce).
1. Chop the chicken, sweetcorn, cabbage, garlic, ginger and spring onions really finely. You may want to process them in a food processor to get a really fine mix. Add the soy sauce and sesame oil, then season with salt and white pepper.
2. Put one of the gyoza skins on a flat surface. Place a small tablespoon of the filling mixture in the middle of the gyoza skin. Leave a gap around the edge and DON’T overfill. The skins tear really easily if you try to close them around too much mixture.
3. Wet your finger and run it around the edge of the gyoza skin. This will make the edges of the skin stick together.
4. Fold the gyoza skin over gently.
5. Pinch the edges together so that the filling is sealed inside.
7. At this point you can freeze the gyoza. Place them on a baking tray and freeze. Once they are frozen, transfer them to a ziplock bag.
8. To cook, take a large frying pan (with a lid) and coat the bottom with a thin layer of oil. Heat the oil, then place the gyoza in the pan so that they aren’t touching. Cook uncovered for 3 minutes, until the bottoms are starting to turn golden brown.9. Pour 2cm of boiling water into the pan, cover with a tight fitting lid and cook for another 2-3 minutes. Then remove the lid and cook for another 2-3 minutes as the water evaporates.
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