- To make the gyoza filling begin by mincing both the prawns and the chicken. You can either do this in a food blender or by chopping with a knife depending on how smooth you want the filling. Add the minced chicken and prawns to a bowl then add finely chopped cabbage, sliced spring onion, diced shiitake mushrooms and minced garlic and ginger. Next add 2 tbsp of soy, 1 tbsp sesame oil, 1 tbsp sake, 1 tsp of sugar and salt and cracked black pepper. Mix all the ingredients well and place into a bowl then set to one side.
2. Now we can move onto the gyoza wrappers, in a large mixing bowl add 300g of plain flour and a pinch of salt. Then make a well in the flour and add 220ml of boiling water. Mix together with a spatular until all ingredients are combined. Empty the dough onto a table and kneed for around 10-12 minutes until a smooth dough is formed. When the dough is ready place into a bowl and clingfilm then allow to rest for 30 minutes.
3. After the dough has rested for 30 minutes remove from the bowl and place onto a work surface dusted lightly with cornflour. Divid the dough into 2 equal pieces. Next roll both pieces of dough into 2 cylinder shapes. Divide the cylinders into 2 again and repeat until you have 12 equal balls of dough roughly 18-20g each.
5. Now we can make the gyoza, add roughly 1/2 a tablespoon of the filling into the centre of the wrapper, then fold the dough in half. Next seal the edges by either folding small creases along the top of the wrapper or just pinch around the filling to make a tight seal. (It may take a bit of practice to fold gyoza so its entirely up to you how you fold them).
6. Now to cook the gyoza, in a large pan add a splash of oil then add the gyoza on the bottom side. Fry on a high heat for around 3-5 minutes until golden brown. When golden, add 120ml of water to the pan then place a lid on top and let the gyoza steam for around 10 minutes or until all of the water has evaporated. When the water has evaporated remove off the heat and prepare to serve.
You can make what ever filling you like for gyoza. Tofu, fish, pork, chicken, beef, lamb… it’s entirely up to you, as long as the mix is nice and fine you should be good. As for the dipping sauce you can play around with what sauces you prefer although gyoza goes really well with a vinegar type of base. Freezing gyoza when prepared works well also, so it’s a good recipe to make in bulk as they will easily last in the freezer for a month. Enjoy…