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Japanese Chicken and Prawn Gyoza Recipe

Japanese Chicken and Prawn Gyoza Recipe by @coxys_kitchen

In the mood for a cooking challenge? Then these Japanese Chicken and Prawn Gyoza are fun to make and even better to eat! Gyoza are Japanese dumplings filled with meat, fish or veggies, which are fried on the bottom for crispiness and finished by steaming. Gyoza are always served with a dipping sauce and here, these Japanese Chicken and Prawn Gyoza sit perfectly with this fragrant dip made from soy sauce, garlic and chilli for an extra little kick.

Recipe makes approx. 30-40 gyoza

INGREDIENTS:

For the gyoza wrappers:

  • 235g plain flour
  • ¼ tsp sea salt
  • 60 – 90ml freshly boiled water
  • Cornflour for dusting (use plain flour if you don’t have cornflour)

For the chicken and prawn filling:

  • 250g minced chicken (or whizz up a couple of chicken breasts in a food processor if you have one)
  • 20g prawns
  • 40g ginger
  • 1 large clove of garlic
  • 1 red chilli, seeds removed
  • ½ lemongrass stalk, outer leaves removed as they are too woody
  • Zest and juice of 1-2 limes, or one large lime
  • 1 tsp sesame oil
  • Salt & Pepper to season

For the dipping sauce:

  • ½ red chilli
  • 1 small clove of garlic
  • 125ml soy sauce
  • 50ml malt vinegar
  • 5-10ml sesame oil
  • 10g sugar
  • Salt to taste

METHOD:

To make the gyoza wrappers:

  1. Sift the flour into a large bowl
  2. Add the salt to the freshly boiled water until dissolved
  3. Bit by bit add the water to the flour and combine using a rubber spatula. Keep adding the water until it starts to form a dough. Add a bit more water if you need to, but be careful not to add too much – be patient, it will come together
  4. When the dough starts to form, use your hands to bring it together and kneed for 5-10 mins on a floured surface until the texture feels smooth
  5. Cut the dough in half and shape each ball into a sausage shape, approx. 3.5cm in diameter. Once both dough balls have been rolled into a sausage shape, wrap them in cling film and leave for 30 mins to let the glutens relax
  6. On a different and clean surface, lay out a sheet of cling film ready for the rolled gyoza wrappers
  7. After 30 mins unwrap the first dough sausage and cut into approx. 3.5cm pieces
  8. Flour your work surface, then take one piece of the dough and using your hands, shape the piece of dough into a little ball. Cover the remaining pieces of dough with a damp tea towel or kitchen roll, to stop the dough from drying out
  9. Place the little dough ball onto the floured surface and flatten with the palm of your hand so it creates a circle. Using a rolling pin, roll out the dough no more than 2mm thick – regularly turn the dough by 90 degrees so that the dough keeps a round shape
  10. Once the dough is thin enough, use an 8cm circle cutter to cut the rolled/flattened dough into a neat round circle
  11. Place the first circle at the top of the cling film, so that you have enough space to add a further two wrappers below it. Once you have three wrappers in a vertical row, fold the cling film over
  12. Repeat steps 8–11 until you have enough wrappers. If not using all of the dough in one go, it will keep in the freezer for up to 4 months. If you are making all the wrappers in one go, keep them in the fridge and wrapped in the cling film for up to 4 days, or freeze them as before

To make the gyoza filling:

  1. Chop the prawns, ginger, garlic, chilli and lemongrass as finely as you can, add to the minced chicken and mix well
  2. Once everything is well mixed, add the lime zest, lime juice, sesame oil, salt & pepper and mix until everything is well combined
  3. To fold the gyoza take a wrapper and place it in the palm of your non-dominant hand and place a teaspoon of filling in the centre of the wrapper
  4. Dip a finger in a small bowl of water and wet around the edge of one half of the circle
  5. Fold the wrapper in half over the filling and using your left thumb and index finger, start making small pleats approx. 5mm apart from right to left, along the top of the wrapper. Make sure each pleat is pressed together to seal in the filling
  6. Place the gyoza on a floured surface and repeat until all the filling has gone

To make the dipping sauce:

  1. Finely chop the chilli and garlic and combine with all the other ingredients
  2. Warm the mixture in a pan until the sugar has dissolved and serve

Cooking the gyoza:

  1. Heat a little oil (1-2tsp) on a medium heat in a non-stick frying pan
  2. Once the oil is hot, place the gyoza flat side down, in circles around the pan until the pan is full, leaving some space between each one
  3. Fry the gyoza for approx. 3mins, until the bottoms are golden-brown
  4. Add 50ml of water to the pan and cover with a lid for 3-4 mins, so that the gyoza steam
  5. Remove the lid and let the steam evaporate
  6. Sprinkle a few drops of sesame oil around the pan for added flavor and serve

Coxy’s Kitchen Tip:

If its your first time making gyoza, why not check out some ‘how to…’ vids on You Tube on how to crimp. Practice makes perfect!

About Coxy’s Kitchen

Coxy’s Kitchen provides a private dining and home-cooking service throughout Yorkshire.

With lockdown restrictions easing, it’s time to start planning long overdue catch-ups. Why not host a dinner for friends and family and let Coxy’s Kitchen take care of the cooking, while you spend quality time with your guests.

‘At home’ cooking service

Maybe you are busy working parents and need a helping hand with preparing healthy, home-cooked family meals, to free up time to focus on after school activities or helping with homework. Or maybe you’re just a busy person/people and too tired to cook every night. Coxy’s Kitchen can prepare you healthy, home-cooked meals; cooked in your own home, so that it is fresh and will stop you reaching for a takeaway.

To make an enquiry or for an initial consultation, please email coxyskitchen@icloud.com

For more delicious recipes from Sarah

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