Homemade Gyoza
Gyozas are fun to make and they can be stored away in the freezer. More veggies such as carrots and water chestnuts can be added to the fillings for a crunchier texture.
5 minutesPreparation time: 25Difficulty:HardIngredients
- 15 pcsGyoza skin
- 1 tbspOil
- 0.75 cupWater
Dipping sauce
- 25 gLee Kum Kee Soy sauce
- 30 gWhite vinegar
- 1.5 tspSugar
- 1 tspGrated ginger
- 1 tspSesame oil
- 40 mlWater
For the filling
- 125 gChicken, minced
- 7 nosPrawns, minced
- 2 pcsShitake mushroom, chopped
- 20 gCabbage, chopped
- 2 tbspSpring onion, thinly sliced
- 1 tbspLee Kum Kee Oyster Sauce
- 0.5 tbspLee Kum Kee Sesame Oil
- 1 tbspPotato starch
- 0.5 tbspGrated ginger
- 0.25 tspSalt
- A dash White pepper
Steps
1) Cut chicken breast into small cubes and mince them in the Panasonic food processor.
2) Repeat the above step with the prawns.
3) Combine both minced chicken and minced prawns in a bowl with rest of the ingredients and mix well.
4) Take a spoonful of paste and place it in the middle of the gyoza skin. Wet the sides of the skin and pleat the skin, pressing firmly so they stick together.
5) Once all the gyoza are done, heat up a frying pan with a little oil. Arrange the gyoza on the pan and cook until the bottom of the gyoza skin is brown.
6) Pour in ¾ cup of water and cover with a lid. Cook for 4-5 minutes.
7) To make the dipping sauce, mix all the ingredients together and serve with the gyoza.
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