Gyoza

Juicy on the inside, crispy and golden brown on the outside. These Japanese pan-fried dumplings, Gyoza, are popular as a great appetizer or side dish. You can fill the dumplings with pork, chicken, cabbage, mushroom, or anything you have in the fridge. Because I don't eat pork, I'm going to use chicken and shrimp gyoza. I'm not gonna lie, these dishes require a lot of time to make because I spent too much time on the folding. But believe me, it is worth it. I'll show you an easy way to create this dish.

Ingredients :

• 200 g grounded chicken
• 200 g shrimp (finely chopped)
• 50 g cabbage (thinly chopped)
• 50 g champignon mushroom or shitake mushroom (thinly chopped)
• 50 g carrot (brunoise cut)
• 5 cloves of garlic (minced)
• A small amount of ginger (grated)
• Wonton wrappers (store-bought, cuz I'm lazy haha)
• Salt
• Pepper
• Sesame oil
• Soy sauce
• Water

Tools :

• Your clean hands
• Spoon
• Bowl
• Non-stick pan
• Tongs

Directions

Fillings :

1. Mix well the grounded chicken, shrimp, cabbage, mushroom, carrot, and garlic in the bowl
2. Add 1 tsp of sesame oil
3. Add 1 tsp of salt
4. Add 1 tsp of pepper
5. Add 1 tsp of soy sauce
6. Mix well and knead the mixture until it becomes pale in color and sticky.

Folding :

1. Prepare the wonton wrappers and a bowl of water. If your wrappers are in square-shape, cut the edges so it forms a circle-shape. It is easier to fold when it's a circle-shaped wrapper.
2. Take a wrapper and place it in the palm of your non-dominant hand.
3. Take a small amount of filling using a spoon, and put it in the center of the wrapper. 
4. Dip one finger in a bowl of water and draw a circle around the outer of the wrapper until it's wet all around.
5. Fold the wrapper in half over the filling and pinch it in the center with your fingers.
6. Using your thumb and index finger, start making a pleat about once every 1/2 cm on the top part of the wrapper form center toward the right. As you fold each pleat, press the folded pleat against the back of the wrapper using your other thumb and index finger. Make 3-4 pleats
7. Continue with the left side of the gyoza. Start making a pleat from the center to the left

Cooking : 

1. Heat the oil in a large non-stick frying pan over medium heat. When the pan is hot, place the gyoza in a single layer, flat side down.
2. Cook until the bottom of the gyoza turns golden brown, about 3 minutes.
3. Add 1/4 cup of water to the pan. Cover with a lid and steam the gyoza until most of the water evaporates
4. Remove the lid to let the remaining water evaporate.
5. Add 1 tsp of sesame oil around the frying pan.
6. Cook until the gyoza is crispy on the bottom.
7. Transfer it on the plate

Dipping sauce :

1. Combine 1 tsp of sesame oil, 2 tsp of soy sauce, ginger, and pepper. Or you can mix whatever you like.

You can feed almost 4 people using this recipe.

Enjoy while it's hot !!