Indo-style Gyoza

Ingredients

While the original Japanese Gyoza features a simple filling of ground pork and cabbage, our Indo-style Gyoza incorporates a medley of spices such as cumin, coriander, and turmeric, along with a combination of minced chicken and vegetables. This adaptation infuses the dumplings with a rich and aromatic flavor profile that is characteristic of Indo cuisine. We alse have the original recipe for Gyoza, so you can check it out.

• 250g (8.8 oz) minced chicken 250g (8.8 oz) minced chicken
• 1 cup finely chopped cabbage 1 cup finely chopped cabbage
• 1/2 cup grated carrots 1/2 cup grated carrots
• 1/4 cup finely chopped onions 1/4 cup finely chopped onions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 30 gyoza wrappers 30 gyoza wrappers

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the minced chicken, cabbage, carrots, onions, garlic, ginger, cumin, coriander, turmeric powder, chili powder, soy sauce, sesame oil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a gyoza wrapper and place a spoonful of the filling in the center. Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pleat the edges to seal the dumpling. Repeat with the remaining wrappers and filling.
3. 3.
   Heat a non-stick pan over medium heat and add a tablespoon of oil. Place the gyoza in the pan, flat side down, and cook for 2-3 minutes until the bottom is golden brown.
4. 4.
   Pour 1/4 cup of water into the pan and cover with a lid. Steam the gyoza for 5-6 minutes until the filling is cooked through.
5. 5.
   Remove the lid and continue cooking for another 2-3 minutes until the water evaporates and the bottom of the gyoza becomes crispy.
6. 6.
   Serve the Indo-style Gyoza hot with your favorite dipping sauce.

Treat your ingredients with care...

• Chicken — Ensure the chicken is thoroughly cooked to an internal temperature of 165°F (74°C) to ensure food safety.
• Cabbage — Finely chop the cabbage to ensure it cooks evenly and blends well with the other ingredients.
• Gyoza wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the dumplings.

Tips & Tricks

• For a vegetarian version, substitute the minced chicken with crumbled tofu or mashed chickpeas.
• Experiment with different dipping sauces such as a spicy peanut sauce or a tangy tamarind chutney.
• To achieve a crispier texture, pan-fry the gyoza for a few extra minutes after steaming.
• Freeze any leftover uncooked gyoza on a baking sheet, then transfer them to a freezer bag for future use.
• Serve the Indo-style Gyoza as an appetizer or alongside a bowl of steamed rice for a complete meal.

Serving advice

Serve the Indo-style Gyoza hot as an appetizer or part of a larger Indo-inspired feast. Arrange the dumplings on a platter and garnish with fresh cilantro leaves and a sprinkle of sesame seeds for an added touch of visual appeal.

Presentation advice

Arrange the Indo-style Gyoza in a circular pattern on a serving platter, with a small bowl of dipping sauce in the center. Garnish the platter with fresh lime wedges and sliced green chilies for a vibrant and inviting presentation.