Time:30 mins - 1 hourMakes:40
A good gyoza should be juicy on the inside, crispy on the bottom and full of flavour. The fillings I like to use change depending on the season: wombok and pork in winter, mushrooms in autumn and, in spring, chicken, prawn and plenty of garlic chives. The garlic chives are a classic addition, bringing freshness and a subtle garlic flavour. If you can’t find any, use regular chives and extra cloves of garlic.
Ingredients
350g chicken mince
250g prawn meat, finely chopped
1 bunch garlic chives, finely chopped (about 1 cup)
2 garlic cloves, finely grated
3 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tbsp sesame oil, plus 2 tsp for cooking
¼ tsp ground white pepper sea salt, to taste
40 gyoza wrappers
neutral vegetable oil or light-flavoured extra virgin olive oil, for cooking
FOR THE DIPPING SAUCE
Method
Step 1
To make the dipping sauce, combine the soy and vinegar together in a small bowl and set aside. Line a baking tray with baking paper and also set aside.
Step 2
For the gyoza, combine all the ingredients except for the wrappers and oil in a large bowl. Mix very well with your hands or a spoon until well combined.
Step 3
Working with one wrapper at a time, place a tablespoon of the mixture in the centre of the gyoza wrapper. Dip a finger in water and use it to paint the entire edge of the wrapper. Slightly envelope the mixture, as if holding a taco. Using both hands, pinch the wrapper edges together and make a small crimp. Continue all the way along until the gyoza is completely sealed. Lay the gyoza on the prepared baking tray. Repeat with the remaining wrappers and mixture.
Step 4
In a 26cm frying pan, add enough oil to just coat the bottom and set over a high heat. Place a single layer of the gyoza inside; they need to be just touching each other, flat-side down, and positioned in a circular arrangement or in straight lines. Cook in multiple pans or batches until all the gyoza are done.
Step 5
Pour enough hot water (100-150ml) into the frying pan to come 2-3mm up the sides of the gyoza. Cover with a lid and steam for 3 minutes. Remove the lid and continue to cook for a further 2 minutes or until the water has completely evaporated. Reduce the heat to medium, add 2 teaspoons of sesame oil to the pan, swirling the oil, and continue until the gyoza are cooked through and their bottoms golden and crispy. Remove from the pan using a spatula and place on a serving plate, golden side up. Divide the dipping sauce between small bowls and serve.
