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Chef's recipe: Steamed chicken dumplings with ponzu

April 16, 2018

As part of our Chefs focus feature we bring you a tasty recipe for Steamed chicken dumplings with ponzu sauce!

This recipe comes from Naoko, our friend, Japanese food artist and teacher over at Naoko's Kitchen is in Truro Cornwall, where she teaches authentic Japanese home style cooking and children’s baking.

What you'll learn in this recipe are the techniques used to make the perfect gyoza wrapper and the juicy fillings!

 Naoko's Gyoza Recipe, Serves 1 (3 pieces)

Ingredients

    Method
      1. 50g Minced chicken 
      2. 1 tsp Ginger juice
      3. 1 clove Garlic (finely chopped)
      4. 1.5 Tbsp Leek (finely chopped)
      5. 3 Dumpling wrappers

      (Seasoning)

      1. 1 tsp Japanese Soy sauce
      2. 1/2 tsp Sake
      3. 1/2 tsp Sugar
      4. 1/2 tsp Oyster sauce
      5. 1 tsp Sesame oil
      6. 1 pinch Sea Salt

      (For the wrappers)

      You can alternate ready to use Gyoza wrappers which is quicker to make.

      1. 20g Plain flour
      2. 20g Strong flour
      3. 2 Tbsp Hot water

      (For Ponzu dressing) You can also get ready made ponzu sauce

      1. 1 Tbsp Soy sauce
      2. 1 tsp Yuzu juice

      1. Make dough for wrappers (Skip this if you are using the gyoza wrapper)
      Place all ingredients for the wrappers in a bowl and mix well. Once they turn into solid shape, transfer the dough to the table and knead until the dough turns soft.

      Wrap the dough in cling film and let it rest for 20-30 minutes in room temperature.

      2. Make filling

      Put the chicken mince, ginger juice, garlic, leek and all condiments of seasoning in a bowl and combine well until the meat turns sticky.

      3. Make the wrapper

      Sprinkle a little flour (any flour is OK) over a clean work surface and place the dough on it. Cut the dough into three and make them ball shape using your hands. Using a rolling pin, make a flattened round disc shape. If the dough is sticky, sprinkle a little flour on it and rolling pin to stop it sticking.

      4. Wrap the filling

      Put the wrapper on your palm and spoon in the filling.
      Pinch the edge of wrapper around and twist the top for closing tightly.

      5. Steam the dumplings

      Pour water into the fry pan. Place a non-stick oven sheet on a flat plate and put the dumplings. Put the plate on a fry pan (making sure that the plate does not touch the water) and heat the fry pan on high heat.

      Once the water boil, put the lid and turn the heat low and steam the dumplings for 10 minutes.
      Serve the dumplings with Ponzu dressing.

       


       





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