Chicken and Tomato Gyoza
Chicken and Tomato Gyoza

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken and tomato gyoza. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Chicken and Tomato Gyoza is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Chicken and Tomato Gyoza is something that I have loved my entire life.

The gyoza dumplings I ate at a restaurant didn't have Chinese chives, but we have to have them in ours at our house!! You don't have to add the grilled and minced chicken. The gyoza dumplings without it are just as good.

To begin with this recipe, we must first prepare a few ingredients. You can have chicken and tomato gyoza using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and Tomato Gyoza:
  1. Make ready 50 sheets(280g) gyoza wrappers
  2. Make ready 500 g minced chicken
  3. Take 2 tomatoes
  4. Get 1.5 tbsp basil pesto (or mix basil, garlic and olive oil in food processor)
  5. Take 1.5 tbsp sake or white wine
  6. Take 1 tsp salt
  7. Get 2 tbsp olive oil
  8. Get white pepper
  9. Take 2 tbsp cooking oil (sunflower, rapseed, etc.)
  10. Make ready 150 ml water
  11. Take fresh basil

In a large mixing bowl mix together chicken and the cooled down chilli garlic mixture. Add some more salt and give it a mix until everything comes together. Shape the gyozas and keep them ready to be pan fried. This homemade recipe for Chicken Gyoza Recipe are amazing.

Instructions to make Chicken and Tomato Gyoza:
  1. Cut the tomatoes in half, remove the seeds and chop. Leave in the strainer for 10 minutes.
  2. Mix the minced chicken, basil pesto, pepper, salt, sake and olive oil in this order, mixing well each time. Add the tomatoes and mix lightly.
  3. Place a spoon of the filling in the centre of the gyoza wrap. Spread a dash of water on the edges with your finger. Fold the wrap in half then make 5-6 folds on one side to create the gyoza shape.
  4. Heat a non stick pan in high heat and set the gyoza neatly. No oil is required at this point. Cook with out stirring until the surface is lightly colored.
  5. Pour in water, place the lid immediately and shimmer in mid heat for about 5 minutes until the water has evaporated.
  6. Take the lid off, pour in the vegetable oil from the top and cook couple of minutes more until the gyoza is crispy on the outside. Use a turner to scrape off from the pan and tip them over to a large plate in one go. Scatter basil leaves for garnish. This Gyoza is good as is with out soy sauce.

The dumplings are crispy on the outside while the chicken is tender and juicy on the inside. Cooked in a skillet, these gyozas are the perfect recipe for a quick dinner or a side dish when you don't want to order take out. Japanese seven-flavour chilli pepper, or shichimi togarashi, is often served alongside gyoza. Shichimi blends vary depending on the province, but typically include a mixture of dried chilli, Sichuan pepper, ground ginger, nori, sesame and poppy seeds, plus roasted orange peel. I posted a sneak peek of it to my Instagram story last week and immediately received a flurry of messages requesting the recipe.

So that’s going to wrap it up with this special food chicken and tomato gyoza recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!