Chicken Gyoza

You don't have to go to a Japanese or Chinese restaurant to have these tender chicken dumplings, you can make them at home. And it's easy! 
 
 
INGREDIENTS 
4 servings 
 
For the filling: 
300g chicken mince
1 cup finely shredded white cabbage 
2 green onions, ends trimmed, thinly sliced
2 small garlic clove, crushed
1 teaspoon sesame oil or any vegetable oil 
Pinch ground white pepper
½ small red chilly pepper finely chopped 
3-4 tbsp oyster sauce 
plus:

40 gyoza wrappers, I made it myself by using flour, pinch of salt and mild hot water
Sesame seeds 
Sesame oil or other vegetable oil  for frying.
 
Method: 

STEP1
First of all, prepare gyoza wrappers. If you make them from scratch, kneed your dough and set aside until prepare the filling.  
 
STEP 2 
Combine all filling ingredients together and mix until well combined. Chill until ready to use.
 
STEP 3
Have a pot of water at hand. To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin.  Dip your finger in the water and wipe around the edge of the skin – this will moisten it and help the edges stick together.  Bring the edges of the skin together. Pinch pleats along one side, then press each pleat against the opposite flat side of the skin. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre. Put each gyoza onto the clean plate
 
STEP 4
Cook the gyoza in batches. Heat a non-stick frying pan with 1 tbsp sesame or any vegetable oil. Fry the gyoza on one side only – don’t turn them over, you just want one crispy side. They should be golden brown after about 2 mins.
 
STEP 5
Add a good splash of hot water to the pan and cover. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza filling is cooked through. Set aside while you cook the rest.
Serve with soy sauce and sprinkle with sesame seeds 

Gyoza (Damplings)

 
SASTOJCI ZA 4 PORCIJE 
 
FIL:
300g  mljevenog pileceg mesa. Trazite da vam samelju zabatak jer je socniji od pilecih prsa koja se brzo isuse. 
1 solja sitno sjeckanog kupusa 
2 stručka mladog luka, sitno isjeckajte zeleni dio 
2 male čehne bijelog luka, izgnječite
1 kasika sesamovog ulja
bijeli biber (ili koji zelite)
1/2 crvene čili papričice, sitno isjeckane 
3-4 kasike oyster sosa
 
Plus: 
 
40 gyoza jufkica. Napravite sami tako sto cete pripremiti jufku kao sto je pravite za pitu, razvucite je malo deblje i isijecite kalupom na krugove.
Susam za posluzivanje i ulje za przenje
 
POSTUPAK 
KORAK 1
Najprije zakuhajte jufku, razvucite je i iscijecite krugove. Ostatke jufke oko krugova ponovo nakuhajte, razvucite i isijecite. Ponavljajte postupak sve dok ne iskoristite cijelu jufku.
KORAK 2
Sjedinite sve sastojke za fil
 
KORAK 3
Pripremite zdjelicu vode u koju cete umakati prste i mazati rubne dijelove jufkica. No najprije stavite jednu kasiku fila na sredinu jufkice, potom nakvasite prstima krajeve jufkice pa zatvorite gyozu, praveci faltnice s jedne strane i pritiscuci coskove da fil tokom kuhanja ne bi ispao van. 
Preporucujem da potrazite video o tome kako sloziti gyoze. 
Slozite ih na cisti tanjir (mozete ga lagano posuti brasnom da se tijesto ne bi zalijepilo)
 
KORAK  4
Kuhajte gyoze u nekoliko tura. Zagrijte tavu s 1 - 2 kasike ulja. Poredajte gyoze i pustite da se zarumene na strani na kojoj su polozene na tavu. Nemojte ih okretati jer one trebaju da imaju hrskavu i zapecenu jednu stranu. Pustite ih da se prze otprilike 2 minute
 
KORAK 5
Prokuhajte vodu i dodajte 1/2 solje u tavu s gyozama. Brzo poklopite. Voda ne bi smjela da ih potpuno poklopi. Ne dodajite previse. Ostavite 3 - 5 minuta. Gornji dio jufke ce tako da se skuha na pari. 
 
Servirajte odmah uz soya sos i pospite susamom.