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!
(For the wrappers)
You can alternate ready to use Gyoza wrappers which is quicker to make.
(For Ponzu dressing) You can also get ready made ponzu sauce
1. Make dough for wrappers (Skip this if you are using the gyoza wrapper)
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.
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.