I am obsessed with dumplings.
But I wanted to create an option that was a bit lower in fat and had more vegetables so I researched chicken gyoza. The unfortunate thing with chicken is that it simply isn’t as rich and fatty as pork aka it can get dry easily. Try to find ground chicken that is a blend of white and dark meats. But if are left with only ground breast meat, remember to insert a lot of vegetables (I’ve used cabbage or a 2:1 ratio of cabbage to carrots). The vegetables and a little extra dose of seasoning help keep the dumplings moist and tasty.
Chicken gyoza
Adapted from Steamy Kitchen
Ingredients
- 4 cups, loosely packed, minced Napa cabbage (use the frilly leafy half of the cabbage)
- 1/4 cup grated carrot (~1/3 carrot)
- 1/2 teaspoon table salt
- 8 ounces ground chicken
- 2/3 tablespoon freshly grated ginger (with a Microplane grater)
- 1 tablespoon green onion (green part only), minced
- 3 cloves freshly grated garlic (with a Microplane grater)
- 2 1/2 teaspoons soy sauce (or miso paste)
- 1 1/2 teaspoon oyster sauce
- 1 1/2 teaspoon sesame oil
- 1 teaspoon mirin
- 1/2 teaspoon chili pepper (optional)
- 40 dumpling wrappers
- 1/2 cup plus 1/3 cup of water for cooking
About 25-40 dumplings, depending on the size of the wrapper
Skillet with cover
Preparation
1. Rinse and then mince cabbage. Put in table salt to draw water out for cabbage and leave for 10 minutes.
2. Grate garlic and ginger into a large bowl. Chop green onions and put it into the same bowl.
3. Wring water out of cabbage by squeezing it in a cheese cloth or by hand. Put cabbage into large bowl with garlic, ginger, green onions and all remaining seasoning ingredients. Mix well.
4. Insert roughly 1 – 2 teaspoons of meat into your dumpling wrappers, depending on the size of the dumplings.
5. Dip your finger into the water and put it on the edge of the dumpling wrapper in the top half of the semi-circle and pleat to close. Pleat one side and then the other side.
6. Put one tablespoon of oil into a skillet and warm oil over medium heat. When oil is hot, place dumplings in a concentric circle (edges facing the center) into the oil. Cook for about 2-3 minutes until bottom of dumpling is golden brown to brown.
7. Place cover partially over the skillet from front to back. Pour in water into the skillet through the small gap in the back and place cover fully over the dumplings.
8. Cook covered dumplings for about 5 minutes until water dissipates and dumpling skin is almost translucent.
9. Serve with a simple dipping sauce of soy sauce and vinegar and enjoy!
Oh yum, I love dumplings too :)) These look gorgeous xx
These look so, so yum!!
xx
those look amazing!!
I would love to make the vegetarian version of this delicious looking dish, you make dumplings look so simple to make, I don’t think I could get it down so neatly. I appreciate your kind visit
These look delicious. I love dumplings, too and they are perfectly seared. Yummy!
Those look so good! Yummm!
http://www.averysweetblog.com/
Dumplings are so tasty! I’d love to make a vegetarian or shrimp-based version of this!
Yummy, those look delish!
yum
xo
MOSAMUSE
http://www.MOSAMUSE.com
Those came out beautifully! How wonderful that you can make them yourself now!
YUMMMMMMO – i’m gonna have to try this!!!
xoxoxox
[…] menu and it will be fun to have our friends over. I’m planning on wrapping and freezing the chicken gyoza this weekend so it will be one less thing I have to do next weekend. We will see how many […]