Chicken gyoza

Method

1. 1

   Preparation of dough

2. 2

   As for bread dough, in a salad bowl, mix flour, water, 1 good pinch of salt, with a wooden ladle. Then continue mixing with a whip to make the dough as homogeneous as possible. Make a ball. Cover the salad bowl with a towel, then let the dough rest for 1 hour, ideally, but 20 minutes are enough.

3. 3

   Preparation of cabbage

4. 4

   Meanwhile, wash and slice the Chinese cabbage. White it in hot water for 5 min. Drain him.

5. 5

   Preparation of vegetables

6. 6

   Peel the ginger if it's fresh, the garlic clove. Remove the germ to avoid acidity and therefore stomach sourness.

7. 7

   Mixing

8. 8

   Put the Chinese cabbage, ginger and garlic in a blender and mix it all for a few seconds to reduce into small balls. This consists of part of the farce.

9. 9

   Preparation of the stuffing

10. 10

    Mix the poultry, and the previous preparation. Add salt, pepper, sesame oil.

11. 11

    Shaping the dough

12. 12

    Take your gyoza ball back, lower it in the baking roll. Shape a 4 cm diameter section. Then cut 1 cm thick washers. Lower the sections in the roller to reduce their thickness.

13. 13

    Garnishment

14. 14

    Get them some stuffing. Make sure to leave a margin around it by wetting it slightly to add the dough. Fold the dough on the topping to form a slipper. Take a fork and press around to stick.

15. 15

    Cooking

16. 16

    Heat a skillet with some fat. Have the chicken gyozas brown on both sides. When golden, add a little water to cover them and cover the pan for 2 min.

17. 17

    Accompanying

18. 18

    Add gyozas with sauce and salad or crudity.

Nutrition

calories

577

Indicative values from the source, for the original recipe.

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