Chicken Shiso Gyoza with Yuzu Kosho and Ponzu Sauce

Name: Chicken Shiso Gyoza with Yuzu Kosho and Ponzu Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 1 boneless, skinless chicken thigh ((4 oz, 113 g)); 10 g yoza wrappers ((you can make homemade gyoza wrappers)); 10 shiso leaves (perilla/ooba); 1 Tbsp toasted sesame oil ((for frying)); 1 tsp soy sauce; 1 tsp toasted sesame oil; ¼ tsp yuzu kosho (Japanese citrus chili paste); 2 Tbsp ponzu ((you can make homemade ponzu))

Folding dumpling wrappers is easy with my quick Chicken Shiso Gyoza recipe. Instead of pleats, simply fold the wrappers in half over the filling, then pan-fry until cooked through. Enjoy these delicious dumplings with a citrusy Japanese dipping sauce of ponzu and yuzu kosho.

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👨‍🍳 Mulai Masak

Chicken Shiso Gyoza with Yuzu Kosho and Ponzu Sauce

Foto: Just One Cookbook

Bahan-bahan

10 porsi

1 boneless, skinless chicken thigh ((4 oz, 113 g))
10 g yoza wrappers ((you can make homemade gyoza wrappers))
10 shiso leaves (perilla/ooba)
1 Tbsp toasted sesame oil ((for frying))
1 tsp soy sauce
1 tsp toasted sesame oil
¼ tsp yuzu kosho (Japanese citrus chili paste)
2 Tbsp ponzu ((you can make homemade ponzu))

Langkah-langkah

Gather all the ingredients.
Cut 1 boneless, skinless chicken thigh into bite-size pieces. To cook the chicken faster and more evenly, make sure to cut it uniformly. I use the sogigiri Japanese cutting technique where I slice diagonally while cutting to create a large surface area for cooking the chicken.
Season the chicken with freshly ground black pepper and kosher salt. Transfer the chicken to a small bowl.
Add 1 tsp toasted sesame oil and 1 tsp soy sauce to the chicken and mix well together.
With your 10 shiso leaves (perilla/ooba), place 1 shiso leaf on each of the 10 gyoza wrappers. Then, put a few pieces of chicken on top.
Fold the wrappers in half and press gently.
In a nonstick frying pan, heat 1 Tbsp toasted sesame oil over medium heat. Place the gyoza on the pan in a single layer without overlapping.
Cover to cook until nicely browned. Then, flip them over and cover to cook again.
When the chicken is cooked through, uncover and cook 1–2 minutes until the gyoza becomes crispy. Put 2 Tbsp ponzu in a small bowl and add ¼ tsp yuzu kosho (Japanese citrus chili paste) on the edge of the bowl or on a plate.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for up to a month.
If you have extra gyoza wrappers, you can put cheese inside and cook the same way in the pan. Kids love them!