Make Wagamama’s Chicken Gyozas

Chicken, cabbage and chive dumplings with oyster sauce make up this classic Wagamama dish


For the chicken gyozas
Makes about 30

110g (4oz) Chinese leaf
150g (5oz) white cabbage
100g (3½oz) canned water chestnuts, drained
250g (9oz) boneless, skinless chicken thigh meat, minced
25g (1oz) chives, finally chopped
25g (1oz) cornflour
1 tsp sesame oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp caster sugar
Pinch of salt and white pepper
1 packet gyoza skins (small, round, wheat-flour skins sold in Chinese and Japanese food stores)
Vegetable oil, for frying

For the gyoza sauce
Makes 350ml

1 large garlic clove, peeled and finely chopped
1 large red chilli, trimmed and finely chopped
25g (1oz) sugar
100ml (3½fl oz) malt vinegar
250ml (9fl oz) light soy sauce
1 tbsp sesame oil


  1. Skin and bone the chicken thighs, then chop them into cubes or blitz briefly in a food processor.
  2. Put the Chinese leaf, cabbage and water chestnuts in a food processor and pulse until finely chopped but not puréed. Using a clean tea towel, squeeze the mixture gently but firmly to remove excess moisture, then tip into a bowl and add the minced chicken, chives, cornflour, sesame oil, oyster sauce, soy sauce, sugar, salt and white pepper.
  3. Put a teaspoon of the mixture in the centre of each gyoza skin. Moisten one of the edges with a little water, then fold over to create a half-moon shape. Press down, to form a neat crescent.
  4. Heat a large frying pan over a medium heat for 1-2 minutes or until hot and almost smoking and add 1 tablespoon of vegetable oil. Put 3 or 4 of the dumplings in the pan and sauté gently for 2 minutes over a low heat until just starting to brown. Don’t be tempted to overcrowd the pan or they will stew.
  5. Remove the pan from the heat, add 3 tablespoons of water and cover immediately with a lid or with aluminium foil. Return to the heat for 1 minute, then remove and set aside for a further 2 minutes, by which time the gyozas will be heated through. Repeat for the remaining gyozas.
  6. For the sauce, mash the garlic and chilli together with a little salt with the side of your knife to form a paste. Dissolve the sugar in the vinegar in a small pan over a low heat. Combine everything and serve with gyozas.






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