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Japanese Tori Gyoza | Crispy Pan-Fried Chicken Dumplings
(0)
40 min
Under an hour
Knuspr-Küche
Knusprige japanische Teigtaschen (Tori Gyoza) gefüllt mit saftigem Hähnchenfleisch, feinem Spitzkohl, Ingwer und Lauchzwiebeln. Erst goldbraun knusprig angebraten, dann schonend gedämpft – serviert mit feinem Soja-Essig-Sesam-Dip.
Ingredients
Preparation method
Preparing the dough
Mix the wheat flour type 405 with a pinch of fine table salt and the cornstarch in a bowl. Slowly pour in the boiling hot water while stirring continuously, then knead into a smooth, elastic dough. Shape the dough into a ball, wrap tightly in cling film, and let rest at room temperature for at least 20 minutes.
On a lightly floured work surface, shape the rested dough into an even log and cut into about 20 equal-sized pieces. Roll each piece of dough into a thin, round wrapper (approx. 8–9 cm in diameter), keeping the edges slightly thinner than the centre.
Preparing the chicken filling & shaping the gyoza
Finely shred or slice the pointed cabbage, sprinkle with a pinch of fine table salt, let sit for 5 minutes, and then squeeze firmly with your hands to completely remove any excess liquid.
Chef's tip
For an extra crispy crust ('winged gyoza' or Hanetsuki Gyoza), simply stir 1 teaspoon of cornstarch into the steaming water before pouring it into the pan.
The fully pleated, uncooked gyoza can easily be flash-frozen on a floured board and then stored in a freezer bag – allowing you to prepare fresh Japanese street food in just a few minutes whenever you like.
30 min
Under an hour
