JAPANESE CHICKEN GYOZAS
Japanese chicken gyozas are crispy on the outside and juicy on the inside, perfectly combining chicken with Chinese cabbage and aromatic spices. We show you step by step how to make perfect gyozas, ready to impress your guests.
At Codina Foods, as gourmet distributors, we offer a wide selection of brands that make it possible to create unique recipes. In this case, with Eurasie Frères and their star products such as gyoza pastry and wonton wrappers. You can create dishes like the ones we are about to share with you.
En Codina Foods como distribuidores gourmet, contamos con una gran selección de marcas que posibilitan realizar recetas únicas. En este caso, con Eurasie Frères y sus productos estrella como las pastas de gyozas y la de wanton. Puedes crear elaboraciones como las que ahora te comentaremos.
Prepare the filling in a large bowl and mix the minced chicken, Chinese cabbage, spring onions, garlic, and ginger.
Add the soy sauce, sesame oil, sugar, salt, and pepper. Mix with the chicken and cabbage until all the ingredients are well combined.
Place a small amount of filling in the center of each piece of dough to make the Japanese chicken gyozas.
Moisten the edges of the dough with water using your finger. Then fold the dough in half over the filling to form a half-moon shape and press the edges to seal. You can also make pleats along the edges to give it a more traditional touch.
Once all these steps are completed, heat a large non-stick pan over medium-high heat and add a small amount of vegetable oil.
Then place the Japanese chicken gyozas in the pan with the flat side facing down, making sure they do not touch each other so they don’t stick. Cook the Japanese chicken gyozas for 2–3 minutes or until the bottom is golden and crispy.
Add 1/2 cup of water to the pan and cover it to steam the Japanese chicken gyozas. Let them cook for about 5–7 minutes or until the water has evaporated and the gyozas are fully cooked.
Finally, to prepare the sauce, mix the soy sauce, rice vinegar, and sesame oil in a small bowl. If you want a spicy touch, add a pinch of chili flakes.
