Japanese Chicken Gyoza | Crispy Street Food Dumplings

For the dough, mix the plain wheat flour with 1 tsp fine salt and cornstarch. Gradually pour in about 120 ml of boiling water and stir with chopsticks or a fork. As soon as the mixture cools down, knead with your hands into a smooth, elastic dough. Wrap in cling film and let rest at room temperature for approx. 30 minutes.

Finely slice or grate the white cabbage, mix with a pinch of salt and let sit for 10 minutes. Then squeeze out thoroughly to remove excess water. Finely chop the spring onions, and finely grate the garlic and ginger.

Finely mince the boneless chicken thighs with a sharp knife. In a bowl, vigorously mix in one direction with the squeezed cabbage, spring onions, garlic, ginger, 20 ml soy sauce, 10 ml sesame oil, and a pinch of black pepper until a sticky, homogeneous mixture forms.