Gyoza

Directions / Method

• Prepare the Filling
  In a large mixing bowl, combine the minced chicken, diced shrimp, jicama, carrot, onion, and scallions. Add the oyster sauce, liquid sugar or simple syrup, soy sauce, sesame oil, and a generous pinch of pepper. Mix thoroughly until the ingredients are evenly distributed.
• Add the Sago Flour
  Gradually add the sago flour to the mixture and mix well until everything is fully incorporated. The filling should be moist and cohesive, but firm enough to hold its shape when wrapped.
• Fill & Fold the Gyoza
  Place one wonton wrapper in the palm of your hand. Spoon a small amount of filling into the centre, taking care not to overfill. Lightly moisten the edges with water, fold the wrapper over the filling, and gently press to seal. Repeat with the remaining filling and wrappers.
• Finish with Carrot
  Arrange the prepared gyoza in a lightly oiled steamer basket, leaving a little space between each one. Sprinkle a small amount of finely grated carrot over the top of each gyoza for colour and freshness.
• Steam Until Tender
  Bring the water in the steamer to a boil, then reduce to a gentle simmer. Place the gyoza inside, cover, and steam until the filling is fully cooked and the wrappers become slightly translucent and tender, approximately 10–15 minutes, depending on their size.
• Rest & Serve
  Remove the gyoza from the steamer and allow them to rest briefly before serving. Serve warm with your favourite dipping sauce.
• Serve with
  Quick Gyoza sauce (recipe available)