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Le Chaudron recipe
Gyoza poulet maison
Homemade chicken gyoza
⏱ 50 minServes 4Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
24gyoza wrappers
300 g (11 oz)ground chicken breast
150 g (5 oz)napa cabbage, finely shredded
2 tbspsoy sauce
1 tablespoonsesame oil
2 clovesgarlic, grated
1piece of ginger (3 cm / 1 in), grated
- 24 gyoza wrappers
- 300 g (11 oz) ground chicken breast
- 150 g (5 oz) napa cabbage, finely shredded
- 2 tbsp soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, grated
- 1 piece of ginger (3 cm / 1 in), grated
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the chicken, cabbage, grated garlic and ginger and the sauces into an even filling.
- Put a teaspoon of filling in the center of each wrapper and wet the edges with water.
- Fold over, making five small pleats along the top to seal.
- Heat a little oil over high heat and fry the gyoza flat side down for 2 minutes until golden underneath.
- Add 50 ml (3 tbsp) water, cover immediately and steam for 6 minutes.
- Uncover and cook 2 minutes more until the water has evaporated and the bottoms are crisp.
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