Perfectly Pan Fried Chicken Gyoza with Vegetables
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- Frying pan with a lid
INGREDIENTS
Dough:
- ~1¾ cups/240 grams flour
- ½ teaspoon salt
- ½ cup/120 grams hot water
- ¼ cup/60 grams cold water
Filling:
- 300 grams ground chicken
- 1 medium onion
- 1 can Portobello mushrooms
- ¼ medium cabbage
- 1 medium carrot
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- ½ teaspoon salt
Sauce:
- 6 tablespoons soy sauce
- 4 tablespoons lemon juice
- 2 drops sesame oil
INSTRUCTIONS
Dough:
- In a bowl, combine the flour and salt. Mix with a wooden spoon or chopsticks. Add hot water and stir for 2 minutes until you have coarse crumbs.
- Add cold water and continue mixing. Transfer the dough to a clean surface and knead for about 5-6 minutes until it becomes a uniform and non sticky dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Divide the dough into 4 equal portions. Dust each piece with cornstarch and roll it out as thinly as possible, either using a pasta machine or rolling it by hand. Dust the strips of dough again with cornstarch to prevent sticking. Cut out circles of equal size using a cookie cutter.
Filling:
- In a greased skillet, sauté finely chopped onions until translucent. Add chopped Portobello mushrooms, finely shredded cabbage, and grated carrot. Cook until there is no liquid left, and the vegetables have softened.
- Add ginger and salt, then mix everything together. In a bowl, combine the ground chicken, the vegetable mixture, and soy sauce. Mix well.
Assembly:
- Place a half tablespoon of the chicken and vegetable mixture in the center of each dough circle. Fold the circle in half, creating a half-moon shape, and use your fingers to seal the edges to form a gyoza (you can watch a video for reference).
Cooking:
- Heat a frying pan with oil over medium heat. Place the gyoza in the pan and let them fry for about 2 minutes until the bottoms become golden brown.
- Add 1/4 cup of water to the pan, cover with a lid, and let them steam for about 3 minutes. Open the lid and wait for about a minute to let any remaining water evaporate.
- Carefully transfer the gyoza to a serving platter. Sprinkle with chopped green onions and serve with the dipping sauce. Enjoy!
MY NOTES
FAQ
Can I freeze the pan fried chicken gyoza?
Yes. Ensure the dumplings are cooled completely after cooking. Place them in a single layer on a baking sheet and freeze until they’re firm. Then transfer them to an airtight container or a zip-top freezer bag, separating layers with parchment paper to prevent sticking. When ready to enjoy, you can reheat them by pan-frying straight from the freezer or steaming them until heated through.
How do I prevent the chicken gyoza from sticking to the pan?
First, use a non-stick or well-seasoned cast-iron skillet. Heat it over medium-high heat and add a thin layer of oil. Once hot, place the gyoza in a single layer, making sure they don’t touch. Allow them to fry without moving for a couple of minutes until the bottoms are golden and crispy. Then, add water, cover, and steam for a few minutes. This ensures they won’t stick and cook evenly.
How to properly fold the chicken gyoza
Properly folding gyoza is essential for a secure seal during cooking. Start by placing a small amount of filling in the center of a round wrapper. Moisten the edge with water to help with sealing. Fold the wrapper in half, creating a half-moon shape. Begin pleating one side by pinching the edge and folding it in small overlapping pleats, pressing firmly. Make sure to squeeze out any air as you fold. This method ensures a tight seal, preventing the filling from escaping during cooking.
