Name: Chicken and Shiitake Gyoza with Miso Lemon Dipping Sauce
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: Makes about 25–30 gyoza
Cuisine: Japanese
Ingredients: 6 spring onions (scallions), finely chopped; 1 tsp sake or mirin; 1 tbsp maple syrup; 3 tsp light soy sauce; 2 tsp finely chopped ginger; 10 shiitake mushrooms; 8 water chestnuts, chopped; 300 g (10½ oz) boneless skinless chicken thighs, quartered; 2 tsp sesame seeds, toasted; 2 tbsp lemon juice; 2 tsp caster sugar; 2 tbsp pale (shiro) miso; 1 tbsp sesame oil; 1 tbsp cornflour

Preparation info

Makes about
25–30
gyoza

Difficulty
Medium
Ready in
50 min

Appears in

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.