CHICKEN GYOZAS

INGREDIENTS

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• 18 Gyoza Wrappers (See note 1)
• 250 grams Chicken (ground)
• 1 tbsp Garlic (minced)
• 1 tbsp Green Chillis (chopped)
• 1 tbsp Red Chillis (chopped)
• 1/3 cup Spring Onions (chopped)
• 1 tbsp Soy Sauce
• 1 tbsp Hoisin Sauce
• 4 tbsp Oil (separated)
• 1 cup Water

INSTRUCTIONS

1. Mince the garlic and chillis together with some salt with the help of a Mortar & Pestle. Add the salt to it.
2. Heat 1 tbsp oil in a pan and add the garlic & chilly paste to it. Cook until the paste turns slightly golden brown in colour.
3. Add the soy and hoisin sauce and give it a mix for about 10 seconds. Turn off the heat and transfer the chilli garlic mixture to a bowl to be used later. 
4. In a large mixing bowl mix together chicken and the cooled down chilli garlic mixture. Add some more salt and give it a mix until everything comes together.
5. Separate the gyoza sheets. Place about 1 1/2 tsp of the chicken mixture on the gyoza sheet. Shape the gyozas and keep them ready to be pan fried.
6. Once all the gyozas are shaped, heat some oil in a pan and add about 6 gyozas (as shown in the blog post above) 
7. Let cook on medium heat for about 2-3 minutes until the bottom is golden brown in colour. 
8. As soon as the gyozas attain the golden brown colour, add 1/3 cup of water and cover the pan with a lid and let cook for about 6-8 minutes. Check in between and after. If more water is needed, add about 2-3 tablespoons of water and cook further for 2-3 minutes.
9. Once cooked, transfer the gyozas to a serving plate and serve with dipping sauce of your choice.