Ramadan cravings part 13: Chicken gyoza. Honestly one of our favourite foods, they’re perfect as appetisers and always a crowd pleaser, make them in advance and freeze for those last minute guests or to spice up those emergency ramen days 😋 Full recipe (makes approx 33-35) 500g chicken mince 1 tsp minced ginger 1 tbsp minced garlic Half a white onion finely minced 4-5 stems spring onion finely diced 2-3 tbsp finely diced coriander 1 tbsp (3-4) green chillies finely diced 1.5 tsp chilli flakes 3 tsp soy sauce 3/4 tsp salt 1/2 tsp black pepper sesame oil for pan frying For the gyoza dough: 3 cups plain flour 1.5 cup hot tap water Dipping sauce: 1 cloves minced garlic 2 tsp chilli oil 1 tsp toasted sesame seeds 3 tsp soy sauce 1 tsp sesame oil Finely diced spring onion Mix together all of the filling ingredients and set aside To make the dough, slowly add the water to the flour and until it comes together to form a dog dough, knead until smooth, drizzle over some oil and cover with a tea towel. Rest for 20-30 minutes Roll out the dough until thin and cut out with a 88mm round cookie cutter Add in a heaped tsp of filling into the middle and seal. Cook immediately or freeze on a tray making sure none of the dumplings touch, then once frozen seal in ziplock bags and store in the freezer. To cook from frozen, sear the dumplings for 1-2 mins or until the bottoms are golden brown, add in a few tablespoons of water and close the lid, allow the dumplings to steam for 7-9 minutes. Combine all the sauce ingredients and drizzle over the dumplings or serve as a dipping sauce #dumplings #gyoza #chickendumplings #chickengyoza #ramadanrecipes