Japanese-Style Chicken Gyoza (Pan-Fried)

1. 1 Wheat flour 90 g
2. 2 Ground chickenpack 500 g ≈ $3.91 150 g
3. 3 White cabbagepack 1.2 kg ≈ $2.40 80 g
4. 4 Green onionspack 50 g ≈ $1.30 15 g
5. 5 Fresh ginger≈ $8.00 per kg 5 g
6. 6 Garlic≈ $10.00 per kg 4 g
7. 7 Soy sauce 25 ml
8. 8 Rice vinegar 10 ml
9. 9 Sesame oil 5 ml
10. 10 Sunflower oil 8 ml
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix flour with 45 ml hot water and 1 g salt to form a stiff dough. Cover and rest for 15 minutes.

2. Finely chop cabbage, sprinkle with a pinch of salt, mash, and squeeze out excess liquid.

3. Combine ground² chicken, cabbage, green⁴ onion, grated ginger, minced garlic⁶, 10 ml soy sauce, sesame oil, and black pepper.

4. Roll dough thin, cut into circles, and place filling inside. Pinch edges into pleats.

5. Heat oil in a pan, add gyoza, and fry 2–3 minutes until the bottom is golden brown.

6. Pour in 70 ml water, cover, and steam for 7–8 minutes until the wrapper softens and filling is fully cooked.

7. Uncover and evaporate remaining water for 1–2 minutes. Serve with a dipping sauce of remaining soy sauce and rice vinegar.