Plat
Crispy Chicken Gyoza Dumplings
1 hPour 45Nutri-Score C€€
C
1 h
1 hCrispy Chicken Gyoza Dumplings
ce qu’il vous faut
Ingrédients
chicken thighs (minced)Viandes600 g
spring onion (very finely chopped)Fruits et légumes4 morceaux
coriander (very finely chopped)Fruits et légumes20 g
garlic (crushed)Fruits et légumes4 morceaux
ginger (grated)Fruits et légumes15 g
soy sauceÉpicerie45 ml
sesame oilÉpicerie15 ml- oyster sauceÉpicerie30 ml
egg (beaten)Produits laitiers1 morceau
gyoza wrappersProduits frais45 morceaux
cold waterAutres150 ml- vegetable oil (for pan frying)Épicerie30 ml
- chilli crunch (for topping)Épicerie30 g
- spring onion chilli (for topping)Épicerie30 g
par portion
Nutrition
46kcal
- Glucides
- 4 g
- Protéines
- 3 g
- Lipides
- 2 g
ce que vous utiliserez
Ustensiles
Saladier
Presse-ail
Râpe
Poêle
pas à pas
Préparation
- Étape 1
Prepare the filling
- Mince the chicken thighs and place them in a large mixing bowl.
- Very finely chop the spring onion and coriander and add to the mince.
- Crush the garlic and grate the ginger into the bowl.
- Étape 2
Season and mix
- Add the soy sauce, sesame oil and oyster sauce.
- Mix in one direction until combined.
- Add the egg and mix well until the filling is juicy, neither too wet nor too dry.
- Étape 3
Fill the dumplings
- Place a spoonful of filling on each gyoza wrapper.
- Fold from one end to the other, pressing to seal.
- Étape 4
Steam and pan fry
- Place the dumplings in a pan and add cold water to steam them and cook the inside.
- Once most of the water has evaporated, pan fry until super crispy.
- Étape 5
Serve
- Top with chilli crunch, spring onion chilli and soy sauce.
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