Chicken Gyoza with Miso Butter Sauce and Chili Oil
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- Strainer
INGREDIENTS
Filling:
- For a vegetarian version, omit the chicken and double the vegetables.
- 9 ounces/250 grams ground chicken, breast or thigh
- 1 small white onion, finely chopped
- 1 small carrot, finely grated
- 5 ounces/150 grams white cabbage, finely chopped
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
Dough:
- 1 â…” cups/200 grams all-purpose flour
- ½ cup/100 milliliters boiling water
- A pinch of salt
Sauce:
- 5 tablespoons/70 grams unsalted butter
- 1 tablespoon white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 stalk fresh lemongrass, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon yuzu juice
Chili Oil:
- 3 ½ tablespoons/50 milliliters vegetable oil
- 1 tablespoon crushed chili flakes
- 1 clove garlic, sliced
- 1 teaspoon sugar
INSTRUCTIONS
- Heat a little oil in a pan over medium heat. Sauté the white onion, cabbage, carrot, and garlic until softened and the moisture evaporates, about 5 to 7 minutes. Let cool slightly, then transfer to a bowl. Add ground chicken, green onion, ginger, sesame oil, soy sauce, salt, and pepper. Mix until well combined. Cover and refrigerate.
- In a mixing bowl, combine the flour, boiling water, and salt. Knead for 7 to 8 minutes until the dough is smooth and elastic. Wrap in plastic and let rest for 30 minutes. Roll out thinly with a pasta machine or rolling pin, then cut into circles.
- Place a teaspoon of filling in the center of each wrapper. Lightly moisten the edges with water, fold, and pinch to create small pleats forming the classic chicken gyoza shape.
- In a pan over medium heat, warm a little oil. Add garlic and lemongrass and cook until fragrant. Stir in sugar, miso, soy sauce, and yuzu juice until smooth. Gradually add cold butter, stirring continuously to create a silky emulsion.
- Heat the vegetable oil in a small saucepan. In a separate bowl, combine garlic, chili flakes, soy sauce, and sugar. Pour the hot oil over the mixture and stir to combine.
- Heat a little oil in a nonstick pan over medium heat. Arrange the chicken gyoza in a single layer and cook until the bottoms are golden and crispy. Pour in a few tablespoons of water, cover, and steam for 5 minutes. Uncover and cook until the water evaporates and the bottoms crisp up again.
- Spread the miso butter sauce on a plate, arrange the chicken gyoza on top, and drizzle with chili oil. Finish with a scattering of green onions and serve immediately.
MY NOTES
FAQ
What is the best way to fold chicken gyoza for a perfect seal?
To fold chicken gyoza effectively, start by placing a small amount of filling in the center of each wrapper. Wet the edges lightly with water, then fold the wrapper in half to create a semi-circle. Pinch the edges together to seal the gyoza. To create pleats, pinch and fold one side of the wrapper at a time, forming small, evenly spaced folds along the edge. This method ensures a secure seal that prevents the filling from leaking out during cooking. A tight fold is essential for the perfect chicken gyoza, as it keeps the juices inside and ensures a crispy, flavorful result.
Can I make chicken gyoza ahead of time and freeze them?
Yes, you can make chicken gyoza ahead of time and freeze them for later use. After assembling the gyoza, place them on a baking sheet in a single layer and freeze them for about 2 hours, or until they are firm. Once frozen, transfer the gyoza to a resealable plastic bag or airtight container to store them. To cook, you can either steam or pan-fry them directly from frozen. Just make sure to add a little extra time to the cooking process. Freezing is a great way to keep your chicken gyoza fresh and convenient for later meals.
How do I prevent chicken gyoza from sticking to the pan?
To prevent chicken gyoza from sticking to the pan, use a non-stick skillet or a well-seasoned cast-iron pan. Start by heating a small amount of oil over medium-high heat, ensuring it’s hot before adding the gyoza. Once the gyoza are in the pan, don’t move them around immediately; allow them to crisp up on the bottom for 2-3 minutes. After that, add a few tablespoons of water to the pan and cover it to steam the gyoza. The combination of oil for crisping and steam for cooking should prevent the gyoza from sticking. Just be sure to avoid overcrowding the pan.
What dipping sauces pair well with chicken gyoza?
Several dipping sauces can complement the flavors of chicken gyoza. A simple soy sauce-based dip with a splash of rice vinegar works well, providing a balance of salty and sour notes. You can also add a few drops of sesame oil and chili flakes for extra flavor. Another option is a sweet soy sauce or hoisin sauce for a more robust, sweet-savory profile. For a spicier kick, consider mixing soy sauce with sriracha or chili paste. Adding a bit of freshly grated ginger or garlic to the sauce can also enhance the depth of flavor, making it the perfect match for your chicken gyoza.
Can I bake or air-fry the gyoza instead of frying?
For baking, preheat your oven to 400°F (200°C), place the gyoza on a baking sheet, and lightly brush them with oil. Bake for 15-20 minutes or until the gyoza are golden and crispy. Air-frying is another great option; preheat the air fryer to 375°F (190°C), place the gyoza in a single layer, and spray them lightly with oil. Air-fry for about 10-12 minutes, flipping halfway through. Both methods produce a crispy result without needing a lot of oil, making them a healthier choice for your chicken gyoza.
Can I substitute chicken with ground turkey or pork?
Ground pork is a popular alternative, as it adds a richer, fattier flavor that pairs well with the seasonings in the filling. Ground turkey, on the other hand, provides a leaner option but still works well in gyoza. If you use ground turkey, consider adding a bit more sesame oil or a small amount of fat to maintain moisture and tenderness in the filling. Regardless of the meat you choose, the cooking method for the chicken gyoza will remain the same, giving you a delicious result.
What vegetables work best for adding more flavor?
To add more flavor to your chicken gyoza, vegetables like mushrooms, spinach, and bell peppers work well. Mushrooms contribute a savory umami flavor and moisture to the filling, making them a great addition. Spinach adds a mild, slightly earthy flavor while also helping to balance the richness of the meat. Bell peppers can bring a touch of sweetness and color. You can also consider adding bamboo shoots for a crunchy texture or shiitake mushrooms for a more intense flavor. These vegetables pair well with the chicken, enhancing the overall flavor of the gyoza without overpowering the dish.
