Pan-fried Brussels Sprout & Chicken Gyoza
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won’t be able to stop eating!
Happy Thursday guys! Hope you are all having a great week. It’s been wild here this week. I was a busy week for me. Besides being sick I have a ton of projects and my son is turning 2 tomorrow so I have to think of a delicious egg-free cake and make it tomorrow.
I’ll make just a teeny tiny cake for him and maybe a bigger cake for Sunday when all the family comes 🙂 Or maybe my mother-in-law will make one. She makes great cakes! So plans for the weekend. Birthday party, obviously, and a photoshoot with some amazing burlesque dancers on Saturday. It’s gonna be fun, I’m sure!
No matter how busy, I always like to make some dumplings. I love all kinds… veggie, meat, fish, you name it, I’ll eat it 🙂
So today I’m making a combo thta I love very much – pan-fried Brussels sprout and chicken gyoza dumplings with a yummy dipping sauce.
Okay, I’m always intrigued by the origins of the dish. Since I ate similar dumplings in a Chinese restaurnt before, I was wondering what’s the story behind gyoza. Here it goes…
Gyoza originated in China as dumplings called Jiaozi. Those became very popular in Japan after the WWII when soldiers brought back the story about Jiaozi and wanted to recreate it. Gyoza was born and it can be filled with all kinds of fillings.
In general there are three types of gyoza – pan-fried, cooked and deep-fried. My favorite – pan-fried called yaki-gyōza.
If you are wondering what’s in these wonderful
But trust me when I say, the wrappers are not difficult to make at all. It does take some time, but you can take it as a meditation. For me working with dough is always a great way to relax and be alone with my thoughts.
Did I tell you about the dipping
I’m pretty sure you’re all waiting to get to the recipe by now. So here it is!
Pan-fried Brussels Sprout & Chicken Gyoza
Ingredients
Gyoza Wrappers
- 2 cups all-purpose flour
- 1/2 cup water
- 1 tsp salt
- potato or corn starch to prevent sticking
Gyoza filling
- 200 g ground chicken
- 100 g shredded Brussels sprouts
- 1 small onion chopped
- 1 spring onion chopped
- 2 cloves garlic chopped
- 1 thumb size ginger peeled and chopped
- 1 TBSP cilantro chopped
- 2 TBSP soy sauce
- 2 TBSP cooking oil
Dipping sauce
- 2 TBSP soy sauce
- 1 TBSP lemon juice
- 1 TBSP sesame oil
Extras for decoration
- chopped cilantro
- chopped spring onion greens
- sesame seeds
Instructions
Gyoza Wrappers
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Add salt to the water and mix until it has dissolved.
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Sift the flour into a large bowl.
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Add water to the flour and mix with a rubber spatula. If necessary, add a tablespoon of water.
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Transfer the dough to the work surface and knead the dough for 10 minutes. After 10 minutes the dough will be much softer. When it is done, cut it in two.
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Shape each half into a long log, about 3 cm in diameter. Wrap each log with plastic wrap. Let it sit for 30 minutes.
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After the dough has rested, cut each log into 20 pieces and cover with a damp cloth. Roll out each piece so you can cut out a circle with an 8 cm cookie cutter. If the dough rolls back, wait a few seconds, then cut out the circle. Sprinkle with some starch to prevent the wrappers from sticking. Save the scraps under the damp cloth and use them to make more wrappers.
Gyoza filling
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Heat up a skillet and add 1 TBSP cooking oil. Saute the onion until golden, then add garlic, ginger and the white part of the spring onion. Saute for a minute or two. Remove from the pan and let cool for a few minutes.
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Add this mixture to ground meat, chopped green parts of the spring onion, cilantro and soy sauce. Mix to combine.
Making Gyoza
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Run a wet finger around the edge of the gyoza wrappers. Place a teaspoon of filling in the center and Fold the wrapper in half and seal the edges by pressing with fingers. This will create a simple dumpling. If you want the edges to look more artistic, there are a lot of good youtube videos to show you how to do it.
Cooking Gyoza
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Place dumplings in a heated skillet with 1 TBSP cooking oil. Fry for 2-3 minutes or until you get the nice deep brown sear on the bottom.
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Add 1/3 cup water per 6 dumplings and cover. Cook for 7-8 minutes. If the water runs out, you can add more one TBSP at a time.
Dipping Sauce
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Combine all ingredients to make the dipping sauce.
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Sprinkle the dumplings with chopped cilantro, spring onion greens, and sesame seeds. Serve with the dipping sauce.
