These gyozas are so much easier to make than I expected them to be! The wonton pastry, which you can buy in all the big supermarkets now, is very easy to work with. So its just a matter of making the filling and adding a teaspoon into each wrapper.
The trickiest part of making the gyozas is sealing up the edges. What I did find is that once I had pre-made them, they looked very messy and I thought they were going to fall apart in the frying pan. But, they didn’t!
Frying these dumplings gives an irresistible texture. I prefer them over the steamed versions for the crisp chewiness, plus they look so appealing with a bit of colour and added texture. These actually make the perfect finger food for little hands! Both my baby and my toddler enjoyed eating and dipping them (baby spilling the sauce everywhere of course) and my husband and I were satisfied that we all enjoyed the same foods together.
The filling has a lovely hum from the ginger and garlic, and just a touch of sesame oil to provide a nice background note.
- Wonton wrappers- pack of 40
- 500g ground chicken
- 1 spring onion, minced
- 2 inch piece of ginger
- 3 garlic cloves
- 2 tsp cornflour
- 1 tsp sesame oil
- Salt and pepper
- In a bowl, combine the chicken, spring onion, cornflour and sesame oil.
- Grate over the ginger and garlic, using a microplane fine grater. Salt and pepper generously, and stir together.
- Place a teaspoon of the mixture in each wonton wrapper. Bring together the middle edges first, then make a small fan pleat and pinch this in place. Repeat on either side of the central pleat until all of the wonton edges are sealed. Finish all of the wrappers.
- Heat a frying pan and lightly coat with oil. Place the gyoza in the pan, careful to leave a little room in between. Cover with a lid and leave to brown on one side for 3-4 minutes. Splash a little water with your fingers in the pan, cover again for 30 seconds. This will ensure the pastry doesn't stick to the bottom.
- Turn the gyoza over and repeat on the other side.
- Finish frying the rest of the gyoza.
- Serve with a dipping sauce of soy sauce, sesame oil and rice vinegar.