Chicken and Green Cabbage Gyozas with Ra-yu Sauce

Preparation

1. Prepare the gyoza dough by mixing all the ingredients in a bowl. Knead the dough until smooth and even. Cover with a cloth and let the dough rest at room temperature for one hour.

2. Meanwhile, prepare the stuffing by chopping the chicken, cabbage, garlic, and spring onions. Set the cabbage aside in a bowl, add salt, and let sit for 15 minutes. Let the mushrooms rehydrate in warm water for 10 minutes.

3. Squeeze out excess water from the cabbage. Mix all the ingredients together, along with the sauces and grated ginger. Chop the mushrooms and add them to the mixture. Mix everything together and set aside.

4. Divide the dough into two pieces, and for each piece, roll it lengthwise.

5. Once you have a fairly thin roll of dough, cut it into 12-piece pieces. Dust your work surface with cornstarch and flatten each piece with the palm of your hand.

6. Using a rolling pin, roll out each circle of dough while rotating them to flatten them evenly.

7. Fill each round with a spoonful of stuffing. With your index finger, spread a little water near the edges.

8. Fold the gyozas as you prefer. The usual method is to fold one side over the other to form a half-moon and create small pleats.

9. In a covered skillet, heat a little sesame oil. Once the oil is hot, cook the bottoms of the gyozas. When they are golden brown, pour in 1 glass of water and cover immediately.

10. When the gyoza sheets become translucent, add a drizzle of oil and cook over high heat for 1 minute to make the underside crispy.

11. For the sauce, combine all the ingredients. Once the gyozas are cooked, all you have to do is dip them in the sauce and enjoy! You can also serve the gyozas on a plate and garnish by drizzling hot sauce over the top.

Enjoy your food !