Recipe post: Chicken Gyoza

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Deborah, our lovely Senior Customer Service Operative happens to be a dab hand in the kitchen, often treating her Flubit colleagues to her delicious culinary delights. Below she shares her delicious Chicken Gyozas Recipe – scrummy Japanese dumplings that are sure to go down a treat…

Flubit, Flubit Blog, Flubit staff, recipe, japanese dumplings, chicken gyoza, foodThis is ‘a leave nothing behind’ recipe… as a single mother I take great pleasure in cooking well balanced, cultural food within a reasonable budget. This recipe delivers the second meal from two leftover roast chickens, if you’re really looking to minimise your food waste you could even create a clear chicken consomme from the remaining leftovers.

 

 

 

To make around 30 of my Chicken Gyozas, you’ll need…

1 cup of shredded cabbage and leek mix (use the frilly leafy half of the cabbage)
3 cups of left-over cooked chicken
½ tablespoon of freshly grated ginger
1 teaspoon of finely minced garlic
½ cup of leftover chicken gravy
1 Packet of dumpling wrappers
1 tablespoon of sesame oil

For the dipping sauce
½ tablespoon of soy sauce
½ tablespoon of chilli oil
Splash of lime juice

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Firstly, sweat the finely chopped onions until they’re moist and translucent, then add the finely chopped cabbage and leek mix.

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Strip your leftover roast chicken and finely chop, add to a large mixing bowl and pour in your gravy.

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Add the garlic and ginger and mix together. Once all the ingredients have been thoroughly mixed, you’re ready to prepare the gyoza dumpling by wetting the edges of the wrapper, spooning a teaspoon of the mixture and gently folding and pinching the pastry together, concertinaing one side (I find this process extremely therapeutic!).

Flubit, Flubit blog, Flubit staff, recipes, cooking, chicken gyoza, japanese dumplings, food,
Flubit, Flubit blog, Flubit staff, recipes, cooking, chicken gyoza, japanese dumplings, food,
Flubit, Flubit blog, Flubit staff, recipes, cooking, chicken gyoza, japanese dumplings, food,

Once you’ve folded and shaped your dumplings, heat a heavy bottomed frying pan with a tablespoon of vegetable oil. When nice a hot, place your dumplings in the pan on their flat side down for about 4 mins.

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When they’re looking all nice and golden brown, add ½ a cup of water to the frying pan and cover for a further 5 mins at a high heat to steam the remaining uncooked pastry. You can use this time to whip up the dipping sauce ready for the imminent dumpling dunking!

When each of them are cooked through, drizzle your sesame oil around the edges of the frying pan and shake the pan to coat your gyoza.

Serve immediately with the dipping sauce and cucumber garnish (glass of vino is optional but heck, you deserve it for being such a culinary whizz!)

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Warning: So dangerously moreish and easy to prepare, we won’t judge you for knocking up another batch as soon as you’ve finished!

Some kitchen items you might need….

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