Chicken gyoza

Ingredients

For 2 people

• 2 cups all-purpose flour
• 3/4 tsp fine salt
• 3/4 cup boiling water
• 8 oz ground chicken
• 3 oz green cabbage, finely shredded
• 2 tbsp scallions, thinly sliced
• 1 tsp fresh ginger, minced
• 1 tsp garlic, minced
• 3 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp granulated sugar
• 1/4 tsp white pepper
• 1 tbsp neutral oil
• 1/4 cup water
• 1 tbsp rice vinegar
• 1 tsp chili oil

Method

1. Make the doughIn a medium bowl, mix 2 cups all-purpose flour and 1/2 teaspoon fine salt. Pour in 3/4 cup boiling water while stirring with a chopstick or fork until shaggy pieces form. When cool enough to handle, knead on a lightly floured counter for 6 to 8 minutes until smooth and elastic. Cover the dough and rest it for 30 minutes so it relaxes and rolls more easily.
2. Mix the fillingCombine 8 ounces ground chicken, 3 ounces finely shredded cabbage, 2 tablespoons scallions, 1 teaspoon minced ginger, 1 teaspoon minced garlic, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon granulated sugar, 1/4 teaspoon fine salt, and 1/4 teaspoon white pepper in a bowl. Stir vigorously in one direction for about 1 minute until the mixture looks slightly sticky and cohesive. This helps the filling hold together inside the wrappers.
3. Roll and cut wrappersDivide the rested dough into 24 pieces, keeping the pieces covered as you work. Roll each piece into a thin 3 to 3 1/2-inch round, dusting lightly with flour only as needed to prevent sticking. Aim for a slightly thicker center and thinner edges. Stack finished wrappers under a towel so they do not dry out before filling.
4. Fill and shape the gyozaPlace about 1 heaping teaspoon of filling in the center of each wrapper. Moisten half the edge with water, fold into a half-moon, and pleat one side 4 to 5 times while sealing firmly against the opposite side. Set each dumpling on a parchment-lined tray and press the bottom flat so it stands upright. Cover the shaped gyoza with a damp towel while you finish the batch.
5. Pan-fry the bottomsHeat 1 tablespoon neutral oil in a 10- to 12-inch nonstick or well-seasoned skillet over medium heat. Arrange the dumplings in a single layer, flat sides down, and cook for 2 to 3 minutes until the bottoms are deep golden brown. Keep the heat at medium so the wrappers crisp without burning before the filling cooks.
6. Steam until cooked throughCarefully pour 1/4 cup water into the skillet and immediately cover with a tight lid. Steam for 5 to 6 minutes, until the wrappers look translucent and the filling reaches 165b0F in the center. If the pan dries before the dumplings are done, add 1 to 2 tablespoons more water and cover again briefly.
7. Crisp and serveUncover the pan and cook 1 more minute to evaporate any remaining moisture and re-crisp the bottoms. Stir together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon chili oil for dipping. Transfer the gyoza to plates with the browned sides up and serve hot with the sauce on the side.