Gyoza (Pan-Steamed Dumplings)

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour and salt.

   Bowl
2. 2
   Add the water and Knead about 5 minutes, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3. 3
   Cover and let the dough rest 30 minutes at room temperature.

   💡Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.

For the Meatball mix

1. 4
   Mix the ground chicken with the salt and black pepper until evenly combined.

To assemble

1. 5
   Roll out the dough very thin on a floured surface. Cut out rounds 8 cm across.

   ⚙ Rolling Out DoughRolling pinCookie cutter

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
2. 6
   Place a teaspoon of filling in the center of each round, pinch the top edge closed and pleat the sides, so the edges are completely sealed.
3. 7
   Heat the oil in a wide pan and place the dumplings in it on their flat side. Sear until the bottom is golden brown.

   ⚙ Pan-fryingStoveFrying pan
4. 8
   Pour the water into the pan, cover and cook for about 4 minutes, until the filling is cooked. Uncover and let the remaining water evaporate.

   StoveLid