Recipe: Yummy Chicken and Tomato Gyoza

Recipe: Yummy Chicken and Tomato Gyoza Delicious, fresh and tasty.

Chicken and Tomato Gyoza. Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great. Hi Foodies, di episode kali ini kokiku.tv dengan Mommy Putri Wong akan share resep Gyoza Ayam yang mudah dan praktis. Tidak sabar untuk mencoba cemilan ini?

This Japanese authentic gyoza is definitely one of the simple dumplings you can make at home!

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You can have Chicken and Tomato Gyoza using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken and Tomato Gyoza

1. You need 50 of sheets(280g) gyoza wrappers.

2. It’s 500 g of minced chicken.

3. You need 2 of tomatoes.

4. It’s 1.5 tbsp of basil pesto (or mix basil, garlic and olive oil in food processor).

5. Prepare 1.5 tbsp of sake or white wine.

6. Prepare 1 tsp of salt.

7. You need 2 tbsp of olive oil.

8. It’s of white pepper.

9. You need 2 tbsp of cooking oil (sunflower, rapseed, etc.).

10. Prepare 150 ml of water.

11. It’s of fresh basil.

Use leftovers or fresh cut ingredients!

Crispy pan-fried gyoza makes a delicious bento box!

You can mix and match the ingredients from your leftovers and fresh-cut vegetables or fruits.

Gyōza and gyōza wrappers can be found in supermarkets and restaurants throughout Japan, either frozen or ready to eat.

Chicken and Tomato Gyoza instructions

1. Cut the tomatoes in half, remove the seeds and chop. Leave in the strainer for 10 minutes..

2. Mix the minced chicken, basil pesto, pepper, salt, sake and olive oil in this order, mixing well each time. Add the tomatoes and mix lightly..

3. Place a spoon of the filling in the centre of the gyoza wrap. Spread a dash of water on the edges with your finger. Fold the wrap in half then make 5-6 folds on one side to create the gyoza shape..

4. Heat a non stick pan in high heat and set the gyoza neatly. No oil is required at this point. Cook with out stirring until the surface is lightly colored..

5. Pour in water, place the lid immediately and shimmer in mid heat for about 5 minutes until the water has evaporated..

6. Take the lid off, pour in the vegetable oil from the top and cook couple of minutes more until the gyoza is crispy on the outside. Use a turner to scrape off from the pan and tip them over to a large plate in one go. Scatter basil leaves for garnish. This Gyoza is good as is with out soy sauce..

Pan-fried gyōza are sold as a side dish in many Sauce made from cooked tomatoes flavored with timur (Sichuan pepper), minced red chilies is often served along with momo.

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Gyoza houses have a relatively limited menu: gyoza, rice, some small sides, and beer.

Gyoza are Japanese style dumplings usually filled with ground meat and vegetables and wrapped in thin dough.