How to Make Chicken Gyoza (Umeboshi & Shiso)

By Sudachi · 60 min

Ingredients

Instructions

1. Finely chop the chicken thigh until it is small and chunky, with more texture than ground chicken.
2. Put the chopped thigh in a large bowl with the ground chicken, onion, shredded perilla, pickled plums, cabbage, garlic chives, sake, soy sauce, salt, black pepper, grated ginger and toasted sesame seeds. Mix until evenly combined.
3. Place about 1 tbsp of filling in the centre of a wrapper, leaving a finger-width border. Dampen the edge lightly with water.
4. Fold the wrapper in half without letting the sides touch, then pinch one corner and pleat until closed. Press the edges firmly to seal.
5. Set the finished gyoza on a flour-dusted plate and repeat until the wrappers or filling run out.
6. Heat 1 tbsp oil in a frying pan over medium heat. Add the gyoza flat side down and fry 2–3 minutes until the bottoms are crispy and browned, checking often to avoid burning.
7. Pour 125 ml freshly boiled water around the pan, reducing it for smaller batches, and cover. Cook until the liquid is almost gone and the tops are soft.
8. Uncover and cook until all the liquid has evaporated. Drizzle with toasted sesame oil and cook 30–60 seconds, then remove from heat.
9. Serve with ponzu for dipping.

Summarized from Sudachi's video. Watch it for the details.

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