Chicken and vegetable gyoza – photo step by step for easy potsticker dumplings

Chicken and vegetable gyoza – photo step by step for easy potsticker dumplings

IMAG2726_1These 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.
IMAG2734_1These 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.
IMAG2730_1Ingredients
– 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).

Method

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.
IMAG2720_12. 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.

IMAG2722_13. Wet your finger and run it around the edge of the gyoza skin. This will make the edges of the skin stick together.

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4. Fold the gyoza skin over gently.

5. Pinch the edges together so that the filling is sealed inside.

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6. Repeat until you have used up all of the filling. I made 24 with this amount of mixture.

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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.IMAG2729_19. 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.

10. Serve hot with dipping sauce.
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