CHICKEN GYOZA…Pot stickers by another name!
Arnold H. Glasgow
It’s was one of those inspiring blog hops again, where another page had been added to the already bursting ‘to-make-soon’ folder. Dhhangit’s blog Easy French & Asian Recipes is a constant source of inspiration & has immense drool quotient. She churns out the yummiest of stuff, with pictures to entice. Most of the posts however are beyond me as she is leagues ahead, & sometimes, the level of difficulty is pretty high. Availability of ingredients is another story altogether. Luckily for me, she posted some delicious looking ‘Beef Gyozas‘ a while ago, & I was thrilled to see them. For once, I had all the ingredients on hand.
Jiaozi (Chinese), gyōza (Japanese), or mandu (Korean), is a Chinese dumpling. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The most prominent differences of Japanese-style gyōza from Chinese style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and the fact that Japanese-style gyōza are very lightly flavored with salt, soy, and that the Gyoza wrappers are much thinner than the Chinese counterpart. Gyōza can be found in supermarkets and restaurants throughout Japan. Pan-fried gyōza are sold as a side dish in almost all ramen and Chinese restaurants in Japan.
Boiled dumplings; (shuijiao) literally “water dumplings” (水餃)
Shallow fried dumplings (guotie) literally. “pan stick”, known as “potstickers” in N. America
2:1 ratio
2 cups of flour for every cup of warm water
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Mix them well using chopsticks till the dough comes together. Then knead till it becomes smooth and elastic.
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Roll into a thick long roll, then cut them 2 inches thick. Flatten them, roll out the dough as thin as you can & cut into 3″ circles using a cookie cutter or glass or lid.
Chicken filling:
Chicken mince – 1/2 kg
Green Onions -2 small, sliced (white part only)
Sesame oil – 2 tbsps
Fresh ginger – 2 tsps; grated
Soy sauce – tbsps
Pepper & salt to taste
Method:
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Mix all the ingredients well together. (I did this in the morning & left them in a bowl in the fridge).
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Put about a teaspoon of filling on your cut out dough. Dampen half the edge with a little water to seal well. Fold it and seal them gently by folding the sides. You need to dust with flour your hands and your working table to be sure they don’t stick.
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To cook them, place them altogether in your non stick pan (about 15 pieces). Pour about half a glass of water. Cover and let it boil, after the first boil let it simmer for another two to three minutes.
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Dump the water and replace it with oil (any cooking oil). And fry them until they are golden brown.
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You can use any Japanese soy sauce for dipping. I served them with a sweet chili garlic sauce.
An interesting way to serve them is in shot glasses with a some dipping sauce at the bottom.
This post featured on
- Chefs.com
- Southtown Star, Chicago Sun Times
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
26 Comments
Bellini Valli
As always this is a beautiful rendition of this dish. Your photos make me want to pick up my chopsticks from my drawers and dig in:D
Snooky doodle
this recipe is great. I love asian food. Can ou fry these?
Manggy
Very well done Deeba! It seems, though, that I am the last one to make dumplings, which is so strange because every opportunity I have at a Chinese/Japanese restaurant, I order them!
Someday, this I swear! 😛
noble pig
The photos are beautiful. I love potstickers and have never made them myself. I really have to try this.
Happy cook
I remeber seeing it in her place.
This looks yummy. I love them.
Ivy
I thought this was a deja vu case. Yes I remember seeing them at Dhanggit’s and drooling. Your pictures are lovely as always.
Bharti
Oh I’ve seen this on so many blogs but they always use the ready sheets. Thanks for posting how to make the dough. My daughter has been asking me to make dumplings since ever now. I’ll try out a vegetarian version soon.
mimi
i love gyoza, especially vegetarian ones. yours came out looking great. i love that you made your own dough and the step by step is perfect. the shot glass idea is so fun!
Helene
As always beautiful pics! I’d love to taste that someday.
awoz
Very beautifull pictures od this savoury pot stickers,,,which reminds me a little of polish pierogy
Alexa
You are so adventurous, Deeba. Your go everywhere with your cooking and it always is so tasty looking. My family would love to eat this chinese dumplings.
Núria
Your dumplings look like our empanadillas… the filling looks delicious and your pictures are so creative and beautiful Deeba!
Clumbsy Cookie
I love gyozas, in fact just had it at a restaurante last week and was thinking about making it at home dome day. So after seeing your post I think I really should try it!
Biz
My mouth is watering just looking at those!
Definitely on the list of things to make next!
Laurie
I have never had pot stickers. These look beautiful and the ingredients sound lovely!
Bentoist
Nice write-up on the the dumpling, with clear distinctions on differences between cultures. And the gyozas look delicious!
Gloria
Deeba these look so beauty and tasty!!! love it!!xxGloria
Rosie
Hi Deeba what stunnning photos and looks so scrummy as always!
Rosie x
Soma
They look soooo good. I am so craving potstickers now….
jasmine
I love gyoza…one of my favourite takeaway workday lunches. These look very tasty.
j
Pearlsofeast
I love dumplings and this sounds and looks great Deeba,I love the way u have presented.Great Job.
Susan from Food Blogga
I love the way you seared the potstickers so perfectly, Deeba. They look mouth-wateringly delicious.
Jeanne
I do love potstickers – I often have duck gyoza as a starter when we go to our local Japanese restaurant. And I am charmed by the ide of serving them individually in shot glasses!
Anonymous
Hi Deeba,
I have been drooling over potstickers for a while, but spirits get dampened when you read ‘packet of dumpling wrappers’ etc. I’m SO glad they are doable. Thks .. now off to the kitchen I go and its gyozas for lunch and dinner. Angela
diva
oh i made these a while back with my gramma…so yummy!! if only we had made the gyoza version.x
Peppercorn Press
These look and sound delicious! Since we adopted our daughter from China a couple years ago, we have been trying to integrate asian meals into our daily life. I think I will try these this weekend! Thank you for sharing.