Delicious homemade gyoza and dipping sauce recipe. Crispy pan fried dumplings stuffed with chicken mince, vegetables and simple seasonings. So simple and easy to make at home with few ingredients. I’ve used store bought gyoza (dumpling) wrappers in this recipe to save some time. You can serve this dish as starter or a savoury snack or a light meal.
Finely chop the cabbage, put in a bowl, sprinkle some salt, mix well and set aside for 15 mins.
Finely chop the spring onions.
Squeeze all the liquid out from the cabbage set aside.
In a large mixing bowl add the minced chicken, cabbage, spring onions and all the ingredients from the seasonings list. Mix all the ingredients well.
To make the dipping sauce, mix all ingredients from the dipping sauce list in a small mixing bowl. Mix well and set aside.
To fold the dumpling, place one wrapper in the palm, wet the wrapper edges with water. Add a teaspoon full of fillings in the centre of the wrapper. Fold the wrapper in half over the filling, pinch on the left edge, make a pleat on top part of the wrapper from left to right.
Use a non-dominant thumb and finger to press the pleat and bottom wrapper together to seal the dumpling. Pinch at the end of the right edge and seal the dumpling. Repeat to all wrappers till all the filling run out. ( You can get 25-30 dumplings with this amount of filling. )
Heat up a pan to medium heat, drizzle 1-2 tablespoon of oil, place the dumpling with the pleat upward and fry for 1 min, then add the water. Close the lid and cook for another 6-7 mins till the water evaporates and the dumplings are crispy golden brown on the bottom.
Transfer to serving plate and serve immediately. Delicious crispy pan fried dumplings are ready! Perfect as a starter or savoury snack.
Gyoza | Pan Fried Dumplings
Ingredients
- 25-30 sheets Dumpling/gyoza wrappers
- 1-2 tbsp Oil
- 4 tbsp Water
Fillings
- 220 g Chicken mince
- 150 g Chinese/Sweetheart cabbage
- 100 g Spring onions
Seasonings
- ½ tsp Garlic paste
- ½ tsp Ginger paste
- 1 tsp Sesame oil
- 1 tsp Soy sauce
- ¼ tsp Salt
- ¼ tsp Black pepper
- 1 tsp Corn/potato flour
Dipping Sauce
- 1 tbsp Rice vinegar/ Lemon juice
- 1 tbsp Light soy sauce
- 1 tbsp Sugar
- ½ tbsp Chilli oil optional
Instructions
- Finely chop the cabbage, put in a bowl, sprinkle some salt, mix well and set aside for 15 mins. Squeeze all the liquid out from the cabbage set aside.
- Finely chop the spring onions.
- In a large mixing bowl add the minced chicken, cabbage, spring onions and all the ingredients from the seasonings list.
- Mix all the ingredients well.
- To make the dipping sauce, mix all ingredients from the dipping sauce list in a small mixing bowl. Mix well and set aside.
- To fold the dumpling, place one wrapper in the palm, wet the wrapper edges with water. Add a teaspoon full of fillings in the centre of the wrapper. Fold the wrapper in half over the filling, pinch on the left edge, make a pleat on top part of the wrapper from left to right. Use a non-dominant thumb and finger to press the pleat and bottom wrapper together to seal the dumpling. Pinch at the end of the right edge and seal the dumpling. Repeat to all wrappers till all the filling run out. ( You can get 25-30 dumplings with this amount of filling. )
- Heat up a pan to medium heat, drizzle 1-2 tablespoon of oil, place the dumpling with the pleat upward and fry for 1 min, then add the water. Close the lid and cook for another 6-7 mins till the water evaporates and the dumplings are crispy golden brown on the bottom.
- Transfer to serving plate and serve immediately.
- Delicious crispy pan fried dumplings are ready! Perfect as a starter or savoury snack.
