Thai-style Gyoza

Ingredients

While the original Japanese Gyoza features a filling of ground pork, cabbage, and garlic, the Thai-style Gyoza incorporates Thai flavors such as lemongrass, ginger, and Thai basil. Additionally, the dipping sauce is transformed with the addition of fish sauce, lime juice, and chili, giving it a distinct Thai twist. We alse have the original recipe for Gyoza, so you can check it out.

• 250g (8.8 oz) ground chicken 250g (8.8 oz) ground chicken
• 1 cup (150g) finely chopped cabbage 1 cup (150g) finely chopped cabbage
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons chopped Thai basil leaves 2 tablespoons chopped Thai basil leaves
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• 30 gyoza wrappers 30 gyoza wrappers
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground chicken, cabbage, garlic, lemongrass, ginger, Thai basil, soy sauce, fish sauce, sugar, and chili flakes. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a small spoonful of the filling in the center of a gyoza wrapper. Moisten the edges of the wrapper with water, then fold it in half and pleat the edges to seal the dumpling. Repeat with the remaining wrappers and filling.
3. 3.
   Heat a tablespoon of vegetable oil in a large non-stick pan over medium heat. Add the gyoza in a single layer and cook for 2-3 minutes, until the bottoms are golden brown.
4. 4.
   Pour 1/4 cup (60ml) of water into the pan, cover with a lid, and steam the gyoza for 5 minutes, or until the filling is cooked through.
5. 5.
   Remove the lid and continue cooking for another 2-3 minutes, until the bottoms are crispy.
6. 6.
   Serve the Thai-style Gyoza hot with the dipping sauce on the side.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for a more delicate texture.
• Thai basil — If you can't find Thai basil, regular basil can be used as a substitute, although the flavor will be slightly different.
• Gyoza wrappers — Make sure to keep the wrappers covered with a damp cloth while assembling the dumplings to prevent them from drying out.

Tips & Tricks

• For a crispier texture, you can pan-fry the gyoza for a few extra minutes after steaming.
• Experiment with different dipping sauces, such as sweet chili sauce or peanut sauce, to add more variety to your Thai-style Gyoza.
• If you prefer a vegetarian version, you can substitute the ground chicken with tofu or a mixture of finely chopped vegetables.

Serving advice

Serve the Thai-style Gyoza as an appetizer or as part of a larger Thai feast. Garnish with fresh Thai basil leaves and sliced red chili for an extra pop of color and flavor.

Presentation advice

Arrange the Thai-style Gyoza on a platter, making sure to showcase the pleated edges. Serve with the dipping sauce in a small bowl on the side. Sprinkle some chopped Thai basil over the dumplings for an elegant touch.