Chicken Mushroom Gyoza
These Japanese dumplings are both steamed and pan-fried to give them a complex texture.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog)
- 3 ounces (85 grams) shiitake mushrooms (about 6 large shiitakes, finely diced)
- 5.3 ounces (150 grams) onions (1 small onion, minced)
- 1/4 cup chicken stock
- 11.6 ounces (330 grams) ground chicken
- 12 grams ginger (minced)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon potato starch
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 36 potsticker wrappers
- vegetable oil (for frying)
- Put the chopped shiitake mushrooms and onions in a microwave safe bowl, cover with plastic wrap and microwave at 600 watts for 4 minutes, or until the onions are almost tender. Add the chicken stock, and let the mixture cool to room temperature.
- Add the ground chicken, ginger, oyster sauce, sesame oil, potato starch, salt and white pepper. Then put some gloves on, and mix the mixture well with your hands until well combined.
- Fill a small bowl with cold water.
- Place a wrapper in the palm of one hand and use your other to scoop about a tablespoon of filling into the center of the wrapper.
- Wet the index and middle fingers of your free hand with the water, and wet the rim of the gyoza wrapper.
- Fold the wrapper over the filling, adding pleats along the top edge. Make sure the dumplings are completely sealed.
- Repeat until you run out of wrappers or filling.
- Spread 2 teaspoons of oil around a non-stick frying pan. Line the gyoza up in rows and then turn on the heat to medium-high. Fry the gyoza until they just start to take color on the bottom.
- With a lid ready to immediately cover the pan, add 1/4 cup of water to the pan and quickly cover. Be careful as it will tend to splatter when you add the water. Let this steam until there is no water left (about 3 minutes).
- Remove the lid and fry the gyoza uncovered until they are crisp and browned on the bottom.
- Serve the gyoza with the crisped side up to help them stay crisp for longer.