Backyard Farms’ Chicken Katsu w/ Curry Sauce
October 12, 2018

Backyard Farms’ Japanese Chicken Gyoza

YIELD: Serves 2

INGREDIENTS

  • For the gyoza:
    • 75g Backyard Farms’ chicken thighs, minced
    • 75g cabbage leaves
    • 1/4 tsp salt
    • 2 tbsp scallion, minced
    • 1 tbsp Chinese chive
    • Sesame oil
    • 3/4 tsp pepper
    • 12 to 16 pieces of gyoza wrapper
    • 1tbsp salad oil
  • Mixture A:
    • 4 cloves minced garlic
    • 1/4 tsp minced ginger
    • 3/4 tsp miso
  • For the sauce:
    • 2 tbsp soy sauce
    • 2 tsp Japanese vinegar
    • 1 tsp chili oil

PREPARATION

  1. Chop cabbage, chinese chive and scallion.
  2. Mince ginger and garlic.
  3. Sprinkle some salt ( extra ) on the cabbage.
  4. Leave it for about 15 minutes to extract liquid. Wrap it with a bleached cloth (or gauze) and squeeze.
  5. Put minced chicken (or ground chicken) in a bowl and add Mixture A.
  6. Knead with hands thoroughly so that the minced chicken will fully absorb seasoning.
  7. Once it’s marinated, add cabbage, chinese chive, scallion, ginger and garlic.
  8. Mix with hands and let it stand for an hour in the fridge.
  9. Spread filling in a tray and divide into 12-16, match the number of wrappers to the fillings.
  10. Take filling with a spatula and place it in the centre of the wrapper, wet the edges with water.
  11. Cover the filling with 1/3 of the near side wrapper.
  12. Begin from the right front side and make pleats in a curve to form a seal.
  13. Place each dumpling on a floured ( bread flour ) extra board.
  14. To prevent them from becoming dry, cover with cling wrap.
  15. Heat a frying pan lightly, add cooking oil and place dumplings.
  16. The time when the dumplings make a sizzling noise in a frying pan is good at the correct temperature.
  17. Pour mixture of water and starch ( just enough to cover 1/4 of the dumplings) in spiral motion. It creates a tasty crispy, thin skin on the bottom.
  18. Cover with a lid for about 7 minutes, steam and roast at medium heat.
  19. Remove the lid and cook for about 3 mins. to completely cook off liquids.
  20. Remove from the heat when the dumpling’s cooked surface is crispy brown and no liquid is left.
  21. Place the frying pan on a wet cloth for about 10 seconds to ensure easy removal of dumplings.
  22. Place dumplings upside down on a plate using a spatula. Serve with sauce.