Imported from the web

Homemade Chicken Gyozas

Name: Homemade Chicken Gyozas
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 400 g flour (Also have a little cornstarch on hand for rolling out; quantity not specified.); 200 g hot water; salt (1 pinch); 2 boneless chicken thighs (Raw; remove the skin. Weight not specified.); 5.5 button mushrooms (Finely chopped; quantity given as 5 to 6.); 5.5 scallion whites (Finely chopped; quantity given as 5 to 6.); neutral oil (A drizzle for sautéing the filling and lightly oiling the pan; quantity not specified.); 0.5 tsp five-spice powder; garlic (A little, to sauté with the mushrooms and scallions; quantity not specified in the transcript.); ginger (A little, to sauté with the mushrooms and scallions; quantity not specified in the transcript.); 2 tbsp soy sauce; 5 tbsp chicken stock (The transcript also mentions using remaining stock for cooking; the cooking quantity is not specified.); sesame oil (A few drops, optional.); cornstarch (For dusting the work surface and making rolling out easier; quantity not specified.); water (A small amount for steaming; the transcript says that remaining chicken stock can be used instead. Quantity not specified.)

Recipe by Nabil Zemmouri @nabil.zemzem · Facebook

Imported by Florian Le Carrour on SeeMeCook

Gyozas made with homemade flour-and-hot-water dough, filled with a juicy mixture of chicken, mushrooms, and scallions. They are browned in a pan and then steam-cooked covered to create a crispy base.

4 servings65 minEast Asian

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Ingredients

400 g flour (Also have a little cornstarch on hand for rolling out; quantity not specified.)
200 g hot water
salt (1 pinch)
2 boneless chicken thighs (Raw; remove the skin. Weight not specified.)
5.5 button mushrooms (Finely chopped; quantity given as 5 to 6.)
5.5 scallion whites (Finely chopped; quantity given as 5 to 6.)
neutral oil (A drizzle for sautéing the filling and lightly oiling the pan; quantity not specified.)
0.5 tsp five-spice powder
garlic (A little, to sauté with the mushrooms and scallions; quantity not specified in the transcript.)
ginger (A little, to sauté with the mushrooms and scallions; quantity not specified in the transcript.)
2 tbsp soy sauce
5 tbsp chicken stock (The transcript also mentions using remaining stock for cooking; the cooking quantity is not specified.)
sesame oil (A few drops, optional.)
cornstarch (For dusting the work surface and making rolling out easier; quantity not specified.)
water (A small amount for steaming; the transcript says that remaining chicken stock can be used instead. Quantity not specified.)

Steps

1
Mix the flour and pinch of salt in a bowl. Pour in the hot water and stir first with a spoon, then bring the dough together by hand.
2
Knead for about 5 minutes, until the dough is soft, smooth, and elastic. Cover it and let it rest for 30 minutes at room temperature on the work surface, not in the refrigerator.
3
Remove the skin from the chicken thighs and debone them if necessary. Chop the raw meat with a knife until you have a minced filling; the transcript indicates that a food processor may also be used.
4
Finely chop the button mushrooms and scallion whites.
5
Heat a drizzle of neutral oil in a frying pan with the five-spice powder. The transcript also mentions sautéing a little garlic and ginger; their quantities are not specified.
6
Add the chopped mushrooms and scallion whites. Sauté for 4 to 5 minutes, then let cool.
7
Mix the chopped raw chicken with the cooled mushrooms and scallions. Add the soy sauce, chicken stock, and, if desired, a few drops of sesame oil; mix until you have a smooth, juicy filling.
8
Dust the work surface and dough with a little cornstarch. Divide the dough into small balls and roll them out thinly one at a time, or roll out the dough and cut out 9 to 10 cm discs. The transcript specifies that the scraps can be rerolled or used in stock.
9
Place a spoonful of filling in the center of each disc. Moisten the edges with water, then fold and pinch to seal into a half-moon shape, forming a few pleats.
10
Add a very small amount of oil to a frying pan. Arrange the gyozas in the cold pan, then heat until their bases begin to brown; the publication text indicates approximately 2 to 3 minutes of cooking on the base.
11
Pour in a small amount of water, or remaining chicken stock as in the transcript. Cover and steam-cook for 2 to 3 minutes, until the chicken is fully cooked; the transcript indicates approximately 2 minutes.
12
Remove the lid and let the liquid evaporate so the bases become crisp again. Serve; the transcript suggests accompanying them with a velouté, chili oil, sriracha sauce, and scallions.

Notes

The source gives 400 g of flour and 200 g of water for the detailed recipe, while the transcript explains the same ratio using a half-quantity example (200 g of flour and 100 g of water). For cooking, the amount of liquid and the amount of filling placed in each gyoza are not specified. The publication repeats part of the filling and shaping instructions; the duplicates have been consolidated. The chicken skin can be baked into chips, but the temperature and duration are not provided.