Crispy Chicken Gyozas

Crispy Chicken Gyozas

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30 m
Calories: 180
4 people

Are you craving some crispy chicken gyozas? With a light filling that combines vegetables and spices such as ginger. This recipe is part of Chinese cuisine and also Japanese cuisine.  On this website, we explain how to prepare them step by step.

Types of gyozas Gyozas or (餃子, gyōza) are a kind of meatballs filled with minced meat and vegetables wrapped in a thin wheat flour dough. They originated in China where they are called 'jiaozi' but have become a very popular dish in Japan. The most common fillings are pork or chicken, and vegetables such as cabbage or green onions are essential.

There are several types of gyozas: yaki gyoza or pan-fried, is the most common (as we make our recipe) it is fried and then a little water is added, the pan is covered and cooked a few more minutes, they remain crispy on one side and more tender on the other. The Sui goyza is prepared boiled in light broth and is typical of oriental restaurants. The third type is the Edad gyoza which is fried and like the previous one you find in Chinese restaurants but it is less common.

Ingredients for Crispy Chicken Gyozas for 4 people

  • Minced chicken meat - 170 g
  • Gowgee or gyoza wrappers - 24 units
  • Chinese cabbage or cabbage - 200 g
  • Spring onions or green onions - 1 unit
  • Ginger - 1 tablespoon
  • Sugar - 1 teaspoon
  • Cornstarch - 2 tablespoons
  • Sake - 2 teaspoons (can be substituted for sweet Sherry)
  • Garlic clove -1 unit
  • Sesame or soy oil -1 teaspoon
  • Water -1 tablespoon
  • Tamari sauce (optional) - to taste
  • Sunflower oil - 2 tablespoons

How to make the recipe Crispy Chicken Gyozas

  1. In a bowl combine the minced chicken, with the cabbage, green onion, garlic, ginger, sake, sesame oil, a teaspoon of sugar and a little pepper.
  2. On a flat surface sprinkle corn flour or cornstarch. Place the gyoza wrappers and add a spoonful of the previous mixture to each one, then with a silicone brush brush the edge of the wrap and with your fingertips stick the edge to seal the filling.
  3. Prepare a plate with kitchen paper and a pan with sunflower oil. Heat two tablespoons of oil and fry the gyozas only on one side, do not turn them for two minutes (or until you notice they are golden).
  4. Remove from heat for a moment and carefully add a splash of water to the pan over the gyozas. Cover with the lid or a little aluminum foil. Cook on low heat for 4 minutes or until the water has evaporated and the filling is well cooked.
  5. Remove from the pan and let rest on the plate with kitchen paper. They are served with soy sauce or tamari sauce, a Japanese specialty made from soy but with a more refined flavor.

Notes and Tips

Ingredients from Chinese or Japanese cuisine are not always easy to find. In gourmet supermarkets like El Corte Ingles, you have tamari sauce, and also shake, in others supermarkets you will find rice vinegar, and soy sauce. Not having some ingredients does not prevent us from adapting any oriental recipe! This is how variations of different dishes have emerged around the world. Even on the Internet, you have proposals to replace the 'shake' wine (with sweet Sherry).

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