Servings: 0
INGREDIENTS
- ⅓ cup oil
- ½ cup boiling water
Dough:
- 3 cups/360 grams all-purpose flour
- 1 teaspoon/5 grams salt
- 1 cup/240 milliliters water
Filling (mix in a bowl):
- 1.32 pounds/600 grams ground chicken thighs fillets
- ½ cup cilantro, chopped
- ½ cup scallion, chopped
- 1 teaspoon fresh ginger, grated
- 1 tablespoon lemon zest
- 3 tablespoons sesame oil
- 4 tablespoons soy
- 2 tablespoons roasted pistachios
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon sugar
Sauce (mix in a bowl):
- ½ cup soy
- ½ cup teriyaki
- 1 tablespoon sesame oil
- ½ scallion, chopped
- ¼ red chili pepper, chopped
INSTRUCTIONS
- Mix all the dough ingredients in a bowl and set aside for half an hour. Roll the dough to a thickness of 0.039 inches (1 mm). You can use a pasta machine for accuracy. Cut circles with a glass (about 2.75 inches/7 cm) and sprinkle a lot of flour on the dough circles to prevent them from sticking to each other.
- Heat oil in a pan and fry the gyoza for about 2 minutes. Add water, cover with a lid, and cook until the water evaporates.