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
- 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.