Chinese potstickers and gyoza are not too dissimilar. The concept is the same: the dumplings are pan-fried, quickly steamed and then browned again for a crusty bottom. You can use prawns, minced pork or tofu to replace the chicken. Have a peek at my gyoza folding illustration to get the hang of the pleating. It helps them stand upright in the pan if constructed correctly.
In a food processor, pulse the chicken thighs until minced, then place in a bowl. Remove the stems from the mushrooms and finely chop, then add to the bowl with the water chestnuts, soy, ginger, sake, spring onion and cornflour. Sprinkle with some freshly ground black pepper and refrigerate until using.
Mix together the miso lemon dipping sauce ingredients and set aside for serving.
Have a bowl of water to hand and a tray lined with non-stick baking paper. Place a wrapper in your hand, floured side down, and place
Heat a large frying pan with a lid over medium–high heat. If you don’t have a lid, then use a large baking sheet to sit on top later. Add
Serve the gyoza with the miso lemon dipping sauce.
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