Chicken Gyoza

  • 23 Feb 2015
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Chicken Gyoza


2 chicken breast minced, garlic clove, piece of ginger and a tspn of oyster sauce

A dozen gyoza wrappers

Quarter of a cabbage, 1 carrot sliced

Coriander and spring onion chopped

Sesame oil – 1 tspn

Coconut or peanut oil

Tamari or soya sauce

Gyozas are japanese dumplings –small parcels of meat and vegetables wrapped in thin dough. Gyoza can be fried or steamed


1. Combine chicken mince ginger, garlic, sugar, sesame oil and pepper in bowl.

2. Chop cabbage, coriander, spring onions, carrots

3. Stirfry chicken mince and chopped vegetables. Allow to cool

4. Place a gyoza wrapper in your left hand. Spoon a heaped teaspoon of chicken mixture on to the centre of the wrapper. Fold over to enclose the filling. Use your fingertips to wet the wrapper’s edge and pleat the edge 3 to 4 times. Repeat with remaining mix and wrappers.

5. Steam for around 10 mins

6. Heat coconut oil or peanut oil in a pan and cook the base of the dumplings until golden.

Serve immediately with tamari sauce or soya sauce.

The recipe is proposed by:

The above recipe is proposed by Chaya Ramphul, Professional Chef, Graduated from the Institute of Culinary Arts, South Africa.

She was trained and worked in Relais Chateaux establishments – Prince Maurice (5 Star Hotel), The Marine Hotel (South Africa), Constance Academy and the University of Glamorgan in UK.

Chaya Ramphul delivers cooking classes in Quatre-Bornes for every level and may be contacted on phone number 5-793-72-12 or via her mail address which is

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