Chicken Gyoza/ Pan Fried Chicken Dumplings/ Fried Chicken Momos.

Gyoza is the Japanese pan fried dumpling. First it is fried on one flat side to have a crispy skin and then water is added to steam cook. I can say this was the best dumpling I have ever cooked.It was awesome in taste better then a steamed or deep fried, because this dumpling had both the ways of cooking. I like it little darker in color when I fry but you can fry as you like..

Ingredients For Dough.

2 cups flour

Salt to taste

Water

3 to 4tbsp oil for frying.

Ingredient For Filling.

1/2 kg chicken mince

1/2cup chopped spring onion

2tbsp mince ginger garlic

1cup chopped cabbage

1tsp freshly ground pepper

1tbsp soya sauce

Salt to taste

3 tbsps oil.

Cooking Method.

Mix the flour and salt to taste and add a little water at a time to make a stiff dough and set it aside for atleast 30 minutes.

In a large mixing bowl, add all the filling ingredients and mix them nicely.

Then divide the dough into equal-sized balls and roll into very thin circles of roughly 4" diameter.

Put a tablespoon-full of filling mixture in the center of each circle. Fold the edges over the mixture and pinch and twist to seal or fold the dumplings in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well. 

Heat a thick frying pan and add 1tbsp oil, Place the dumplings on to frying pan and fry for 4 to 5minutes. Then add 1/2cup of water and close the lid and steam for another 7 to 8minutes or till the water is observed completely (in a low flame)

Serve hot hot with tomato sauce.