Chicken, carrot, and mushroom gyozas

Ingredients

Dough:

• 130 g flour (T45–T55)
• 1 pinch of salt
• 60 ml hot water

Filling:

• 1 button mushroom
• 1/2 carrot
• 3 g fresh ginger (about a 3 cm piece)
• 175 g chicken
• 1 green onion
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 pinch of salt

For cooking:

• 1 drizzle of neutral oil (such as sunflower oil)
• 10–15 ml of water

Materials

• bowl, plastic wrap, frying pan

Preparation

• Dough:
  Mix the flour and salt in a bowl with a spoon. Gradually add the hot water. Once the water is absorbed, mix in the remaining flour by hand.
• Knead the dough on a work surface for about 5 minutes, then form a ball. Wrap the ball in plastic wrap and let it rest for at least 30 minutes at room temperature.
  
• Filling:
  Wash the mushroom and green onion. Peel the carrot and ginger. Finely dice the mushroom, green onion, and chicken, and chop the carrot and ginger.
• Combine all the ingredients in a bowl, then add a pinch of salt, soy sauce, and sesame oil. Mix well until combined and set aside.
  
• Shape the dough into a log about 5 cm in diameter. Cut it into 15 to 16 equal pieces. Cover all the pieces with plastic wrap.
• Take one piece of dough and form it into a ball. Flatten the ball.
  
• Roll out the dough: rotate the dough disc and flatten the edges until you have an even circle.
• Fill the center of the dough circle with about 1.5 tsp of filling. First, fold the center.
  
• Pleat the edges twice on each side to form the dumpling.
• Cover the gyozas with plastic wrap while you prepare the rest. Heat oil in a frying pan, then place the gyozas in the pan.
  
• When the bottom starts to harden, pour water into the bottom of the pan, then cover for 6 to 8 minutes. Remove the lid and let them brown for a few more minutes.
• And there you have it, your gyozas are ready! Dip them in soy sauce or hot sauce!
  

Observations

You can fill the gyozas with the filling of your choice; feel free to replace chicken with shrimp, pork, beef, or simply another vegetable like Chinese cabbage.

Cookware

Attributes

Questions

Photos of members who cooked this recipe