These crispy ginger chicken fried gyozas are much easier to make than I expected them to be! The wonton pastry, which you can buy in all the big supermarkets now, is very easy to work with, so it’s just a matter of making the filling and adding a teaspoon into each wrapper.
The trickiest part of making the gyozas is sealing up the edges. I found that they looked very messy once I had pre-made them, and I thought they would fall apart in the frying pan. But they didn’t!
Frying these dumplings gives an irresistible texture. I prefer these ginger chicken fried gyozas over the steamed versions for the crisp chewiness, plus they look so appealing with a bit of colour and added texture. These make the perfect finger food for little hands! My baby and my toddler enjoyed eating and dipping them (baby spilling the sauce everywhere, of course), and my husband and I were satisfied that we all enjoyed the same foods together.
The filling has a lovely hum from the ginger and garlic and just a touch of sesame oil to provide an excellent background note.
Crispy Ginger Chicken Fried Gyozas
Ingredients
40 small wonton wrappers- 500 grams ground chicken (minced chicken)
- 1 stalk spring onions - minced
- 2 inches ginger
- 3 cloves garlic
- 2 teaspoons cornflour
- 1 teaspoon sesame oil
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- In a bowl, combine the chicken, spring onion, cornflour and sesame oil.
- Grate over the ginger and garlic using a fine grater. Salt and pepper generously, and stir together.
- Place a teaspoon of the mixture in each wonton wrapper. Bring the middle edges together first, then make a small fan pleat and pinch this. Repeat on either side of the central pleat until all the wonton edges are sealed. Finish all of the wrappers.
- Heat a frying pan and lightly coat with oil. Place the gyoza in the pan, careful to leave a little room in between. Cover with a lid and leave to brown on one side for 3 to 4 minutes. Splash a little water with your fingers in the pan, and cover again for 30 seconds. This will ensure the pastry doesn’t stick to the bottom.
- Turn the gyoza over and repeat on the other side.
- Finish frying the rest of the gyoza.
- Serve with a dipping sauce of soy sauce, sesame oil and rice vinegar.
