Chicken Gyoza

Hello food lovers!

Here we are, slowly coming out of the holiday season—no more Yule logs, galettes, and foie gras! Now, it’s time for some lighter recipes… but still just as delicious!

Today, I’m taking you to Japan with my chicken gyoza!

This recipe has been on my list for ages… I absolutely love Asian cuisine, especially Japanese food.

It’s incredibly refined (and I’m not just talking about sushi or sashimi, though I love them too!). I mean real Japanese cuisine—the kind you only find in select Japanese restaurants in Paris, run by actual Japanese chefs!

That being said, gyoza are nearly as famous as sushi, so you probably already know that there are different variations. Today, it’s chicken gyoza! Of course, you can also make pork gyoza or even vegetarian ones filled with just vegetables. No matter the filling, I’m a fan!

As you’ll see in the step-by-step instructions, there’s nothing particularly difficult about making these chicken gyoza. As with many recipes, the key is to take your time—especially when shaping them. I’ve tried to be as precise as possible in my instructions. The most important thing to remember: the dough should be very thin. Don’t hesitate to give it a good roll with your rolling pin, as the dough will puff up slightly when cooked.

Essential utensils for making gyoza:
A large bowl for the dough
Another bowl for the filling
A cutting board
A sharp paring knife
A grater for the ginger
A rolling pin
A pan or sauté pan
A lid for steaming

That’s it! You’re all set.

Serve your chicken gyoza piping hot, sprinkled with sesame seeds and chives, and paired with some salty soy sauce—you’ll love it, I promise!

Alright, let’s get started!

The recipe, Chef!

Print Recipe

Chicken Gyoza

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Dîner – japonaise

Serves: 4-5 Difficulty: Medium Price: $

Prep Time: 1 heure – Cooking Time: 15 min

Ingredients

• Dough
• 250 g all-purpose flour
• 130 g water
• 1/2 teaspoon salt
• Filling
• 250 g chicken fillets
• 1 carrot
• 1 cauliflower floret
• 1 scallion
• 2 cm ginger
• 1 garlic clove
• 2,5 tablespoons light soy sauce
• 1 tablespoon sesame oil
• Salt
• Pepper
• 2 tablespoons vegetal oil

Instructions

Dough

1

Mix the flour, water and salt in a large bowl. Knead by hand for 5 minutes.

2

Shape a ball, wrap in a cling film and set aside for 30 minutes.

Filling

3

Cut the chicken, carrot, cauliflower and scallion in very small cubes. Set aside in a bowl.

4

Grate the ginger and garlic. Add to the bowl.

5

Add the soy sauce, sesame oil, salt and pepper. Set aside.

6

Cut the dough in half and shape each half into a long log, about 1,5 cm diameter.

7

Cut each log into 1,5 cm pieces.

8

Flatten with a rolling pin into a round shape until you get 1 mm thickness.

9

Pour 1 teaspoon filling in the center. Put a bit of water on the boarder with your finger and close your gyoza. Set aside.

10

Start again until you use all the dough and filling.

11

Heat the oil in a frying pan, place the gyoza and cook at medium heat for a few minutes.

12

When the bottom of the gyoza is golden, pour 1/2 glass of water and cover with lid. Cook at low/medium heat until there's no more water (add more water if needed).