Ingredients
- Dumpling dough:
- 250 g plain flour
- 125 ml boiling water
- 1 pinch of salt
- Stuffing:
- 200 g minced chicken
- 2 stalks of coriander
- 1 large clove of garlic
- 3 tbsp soy sauce
- 2 small chillis
- 1 slice of bread (soft bread or sandwich bread)
- Neutral oil
Instructions
Dumpling Dough:
- Mix the flour, water and salt with a spatula, then knead for 10 minutes until the dough is smooth and elastic.
- Cover with a cloth and let it rest for a minimum of 30 minutes at room temperature (1 hour is optimal if you have time).
- Once the resting time is up, the dough is ready to use.
Preparation:
- For the filling: Peel the garlic clove, mince the chillis and crumble the bread. Mix with the chicken and chopped coriander. Set aside.
- For the dough: Roll it out with a rolling pin until very thin (dumpling dough should be thinner than egg dough). Cut out circles with a cookie cutter or a glass and place some filling in the middle of each circle. Wet the borders of the circle with water and seal the dumpling, pinching along the edges to create a pleated fan effect. Repeat the process until all the filling mixture has been used up, setting each dumpling aside on a plate
dusted with flour. - Add a little bit of oil to a frying pan. Once hot, add the gyozas and cook for 3 minutes on a medium heat. Then cover them with water, turn up the heat and cover with a lid. Leave to cook
until all the liquid has evaporated. - Serve the gyozas with a spicy soy and coriander sauce.
WINE PAIRING
Les Vignerons de Domaines Vinsmoselle, Auxerrois Stadtbredimus Primerberg
The lemony acidity of this wine counterbalances the intense flavour of the coriander and soya perfectly, while the spiciness of the dish allows the wine's fruity notes to unfurl. To round it all off, the chicken and garlic filling should add just the right touch of savoury.
