Chicken and Shiitake Gyoza with Miso Lemon Dipping Sauce

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Preparation info

  • Difficulty

    Medium

  • Makes about

    25–30

    gyoza

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

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.

Prep 45 minutes
Cook 5 minutes

Ingredients

  • 300 g (10½ oz) boneless skinless chicken thighs, quartered
  • 10 shiitake mushrooms
  • 8 water chestnuts, chopped
  • 3 tsp light soy sauce
  • 2 tsp finely chopped ginger
  • 1 tsp sake or mirin
  • 6 spring onions (scallions), finely chopped
  • 1 tbsp cornflour
  • 25–30 gyoza wrappers
  • 1 tbsp sesame oil

Miso Lemon Dipping Sauce

  • 2 tbsp pale (shiro) miso
  • 2 tbsp lemon juice
  • 2 tsp caster sugar
  • 1 tbsp maple syrup
  • 2 tsp sesame seeds, toasted

Method

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 1 tablespoon of the filling in the middle. Dip your finger in the water and run it lightly around the edge. Pinch the wrapper in the centre to seal the edges together at that spot. Pleat the top of the wrapper from the middle out, pressing it down to the flat edge of the wrapper at the back. Repeat until you have filled all of them.

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 ½ tablespoon sesame oil. When the pan is starting to get hot, remove from the heat and add the gyoza. Place them in a concentric circle so they hug each other and you are able to get most of them into one pan. When the bottoms become golden after about 2 minutes, add 40 ml ( fl oz) water to the pan. Cover with the lid and cook for 2 minutes until most of the water has evaporated but there is still some left, then take off the lid. Make sure you can move the gyoza around, then drizzle in the rest of the oil around the sides and middle of the pan. Let the bottoms crisp up for 30 seconds more and then remove.

Serve the gyoza with the miso lemon dipping sauce.