Golden crisp perfection meets juicy, savory filling—pan-fried Japanese Gyoza (dumplings) that will leave you craving more. Each dumpling brings a perfect blend of texture and taste, delivering a delightful experience in every bite! #happycookingtoyou #foodfusion #desifood #araywahh #dumplings
Ingredients:
Prepare Schezwan Garlic Oil:
-Cooking oil ½ Cup
-Pyaz (Onion) chopped 1 small
-Lehsan (Garlic) grated 3-4 tbs
-Thai red chillies chopped 4-5
-Schezwan pepper crushed 2 tsp
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Himalayan pink salt ¼ tsp or to taste
Prepare Dumpling Dipping Sauce:
-Soy sauce 4 tbs
-Sirka (Vinegar) 2 tbs
-Til ka tel (Sesame oil) 1 & ½ tbs
-Bareek cheeni (Caster sugar) 1 tsp
-Til (Sesame seeds) roasted 2 tsp
-Hara pyaz (Spring onion) leaves chopped 1 tbs
Prepare Chicken Filling:
-Chicken qeema (Mince) fine 250g
-Band gobhi (Cabbage) finely chopped ¾ Cup
-Hara pyaz (Spring onion) chopped ½ Cup
-Himalayan pink salt ½ tsp or to taste
-Kali mirch powder (Black pepper powder) ½ tsp
-Soy sauce 1 & ½ tbs
-Water 2-3 tbs
Prepare Dough:
-Maida (All-purpose flour) sifted 2 Cups
-Cornflour 4-5 tbs
-Water ¾ Cup or as required
-Himalayan pink salt ½ tsp or to taste
-Cooking oil 2-3 tbs
-Maida (All-purpose flour) 1 tbs
-Water ½ Cup
Directions:
Prepare Schezwan Garlic Oil:
-In a saucepan,add cooking oil,onion,garlic & fry on medium flame until light golden.
-Add thai red chillies,mix well for a minute & turn off the flame.
-In a bowl,add Schezwan pepper,red chilli powder & pink salt.
-Now add fried garlic & onion along with hot oil in the bowl & mix well.Schezwan garlic oil is ready!
Prepare Dumpling Dipping Sauce:
-In a bowl,add soy sauce,vinegar,sesame oil,caster sugar,sesame seeds,spring onion & mix well. Dumpling dipping sauce is ready!
Prepare Chicken Filling:
-In a bowl,add chicken mince,cabbage,spring onion,pink salt,black pepper powder,soy sauce,4 tbs of prepared Schezwan garlic oil & mix well.
-Add water,mix well & set aside.
Prepare Dough:
-In a bowl,add all-purpose flour,cornflour & mix well.
-In water,add pink salt & mix well until it dissolves.
-Gradually add salty water,mix well & gather the dough.
-Transfer the dough to a clean working surface & knead until dough is formed.
-Cover with cling film & let it rest for 30 minutes.
-Remove cling film,wet hands with water & knead until soft & smooth dough is formed,cover with cling film & let it rest for 15 more minutes.
-Remove cling film,take a small dough (20g) & make a ball,sprinkle cornflour & roll out with the help of rolling pin (4-inches).
-Use cornflour to avoid stickiness.
-Add prepared chicken filling,apply water on the edges,bring the edges together & press to seal the edges to make a dumpling (makes 24).
-In a frying pan,add cooking oil,prepared dumplings & fry on low flame for 2-3 minutes.
-In all-purpose flour,add water & mix well.
-Now add dissolved flour in frying pan,cover & cook on low flame for 5-6 minutes.
-Remove the lid & continue cooking uncovered on medium flame until a thin crispy crust is formed in the bottom of frying pan.
-Serve dumplings with Schezwan garlic chilli oil & dumping dipping sauce.
