Gyoza Recipe | Japan Ke Momo ki Recipe | जापान के मोमो बनाने का तरीका | Chef Sanjyot Keer

By Your Food Lab · 90 min

Ingredients

Instructions

1. In a large bowl, mix the flour, salt and sesame oil. Gradually add the water and combine into a dough. Cover and rest for 15 minutes.
2. Knead the dough for 8-10 minutes until smooth, then cover and rest for 30 minutes.
3. Cut the chicken roughly and mince it in a chopper or by hand.
4. Blanch the cabbage in boiling water for 2-3 minutes, then move it to ice-cold water to cool. Finely chop it.
5. In a large bowl, mix the minced chicken with ginger, garlic, black pepper, white pepper, salt, soy sauce and sesame oil for 2-3 minutes. Add the chopped cabbage, spring onion bulbs and greens, and mix again.
6. Divide the dough into 4 equal portions and keep the rest covered while you work. Roll one portion into a paper-thin sheet, dusting with corn flour as needed.
7. Cut the sheet into 4-5 inch circles, dusting well with corn flour, and stack them under a cover.
8. Place a spoonful of filling in the centre of each wrapper, brush the edge very lightly with water, fold into a taco shape and pleat from one end to the other, pinching tightly to seal.
9. Heat oil in a nonstick or seasoned pan over high heat until slightly hot. Add the gyoza and cook over medium heat until the bottoms are light golden brown.
10. Mix the flour and water into a slurry, pour it into the pan and spread evenly. Cover and cook over low heat for 5-6 minutes, then uncover and cook until the moisture evaporates and the base is crispy.
11. Invert the gyoza onto a plate and serve hot.

Summarized from Your Food Lab's video. Watch it for the details.

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