Imported from Instagram

No-Fold Gyoza-Style Dumplings

Name: No-Fold Gyoza-Style Dumplings
Prep time: 35 min
Cook time: 23 min
Total time: 58 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 400 g Ground chicken, boneless thighs (The creator indicates that pork, beef, or shrimp can also be used.); 2 gousses Garlic (Minced); 0.25 c. à café Salt; 0.25 c. à café Ground pepper; 2 c. à soupe Light soy sauce; 1 c. à soupe Cooking sake; 1 c. à café Fresh ginger (Grated); 1 c. à café Sugar; 1 White part of a leek (Thinly sliced); 3 Scallions (Finely chopped); 1 Egg; 1 c. à soupe Cornstarch; 30 Wonton wrappers (Ready to use); 150 ml Water (Amount indicated for cooking 20 dumplings in a pan.); 2 c. à soupe Sunflower oil (One tablespoon for the first cooking stage and one for the final grilling.); 2 c. à soupe Toasted sesame oil (One tablespoon in the filling and one for the final grilling.)

Recipe by Cooking with Morgane @cooking_with_morgane · Instagram

Imported by Jeff on SeeMeCook

Wonton dumplings filled with chicken, aromatics, and soy sauce, shaped without folding and then pan-fried like gyoza. They are browned, steamed, and then grilled again to obtain very crispy surfaces.

4 servings58 minEast Asian

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Ingredients

400 g Ground chicken, boneless thighs (The creator indicates that pork, beef, or shrimp can also be used.)
2 gousses Garlic (Minced)
0.25 c. à café Salt
0.25 c. à café Ground pepper
2 c. à soupe Light soy sauce
1 c. à soupe Cooking sake
1 c. à café Fresh ginger (Grated)
1 c. à café Sugar
1 White part of a leek (Thinly sliced)
3 Scallions (Finely chopped)
1 Egg
1 c. à soupe Cornstarch
30 Wonton wrappers (Ready to use)
150 ml Water (Amount indicated for cooking 20 dumplings in a pan.)
2 c. à soupe Sunflower oil (One tablespoon for the first cooking stage and one for the final grilling.)
2 c. à soupe Toasted sesame oil (One tablespoon in the filling and one for the final grilling.)

Steps

1
Mince the garlic. Grate the ginger, finely chop the scallions, and thinly slice the white part of the leek.
2
In a large mixing bowl, combine the ground meat, salt, pepper, soy sauce, sake, sugar, cornstarch, and one tablespoon of toasted sesame oil. Add the garlic, ginger, and egg.
3
Mix well until you have a sticky filling.
4
Add the scallions and leek to the filling, then mix again.
5
Place balls of filling on a sheet of parchment paper. Moisten one side of a wonton wrapper with water and place the moistened side over a ball of filling.
6
Rotate the wrapper around the ball while pressing lightly; it should adhere to the filling. Repeat with the remaining wrappers and filling.
7
To freeze them, separate the dumplings on a tray. Once they are firm, transfer them to a bag.
8
For cooking, spread one tablespoon of sunflower oil in a pan. Place the dumplings in the pan with the wrapper side facing down.
9
Cook over low to medium heat for about 4 minutes, until the dumplings are lightly browned.
10
Pour water into the pan until it covers the bottom of the dumplings. For 20 dumplings in the pan, the creator indicates 150 ml of water.
11
Cover the pan, increase the heat slightly, and steam for 5 to 6 minutes.
12
Remove the lid. The water should be almost completely evaporated.
13
Add the second tablespoon of sunflower oil and the second tablespoon of toasted sesame oil to the pan.
14
Grill for 7 to 8 minutes. Gently shake the pan from time to time to distribute the oil, and keep an eye on the bottoms of the dumplings.
15
When the bottoms are nicely browned, turn the dumplings over to grill the meat side for 5 to 6 minutes, monitoring the cooking.
16
When the dumplings are well grilled, turn off the heat and serve. The creator suggests serving them with rice.

Notes

The recipe indicates approximately 30 dumplings for 4 people, but the amount of water is given for cooking 20 dumplings in a pan. The transcript does not specify the amount of water for a different batch size.