Gyozas with Chicken, Coriander & Spicy Sauce

Ingredients

Dumpling dough:

• 250 g plain flour
• 125 ml boiling water
• 1 pinch of salt

Stuffing:

• 200 g minced chicken
• 2 stalks of coriander
• 1 large clove of garlic
• 3 tbsp soy sauce
• 2 small chillis
• 1 slice of bread (soft bread or sandwich bread)
• Neutral oil

Instructions

Dumpling Dough:

1. Mix the flour, water and salt with a spatula, then knead for 10 minutes until the dough is smooth and elastic.
2. Cover with a cloth and let it rest for a minimum of 30 minutes at room temperature (1 hour is optimal if you have time).
3. Once the resting time is up, the dough is ready to use.

Preparation:

1. For the filling: Peel the garlic clove, mince the chillis and crumble the bread. Mix with the chicken and chopped coriander. Set aside.
2. For the dough: Roll it out with a rolling pin until very thin (dumpling dough should be thinner than egg dough). Cut out circles with a cookie cutter or a glass and place some filling in the middle of each circle. Wet the borders of the circle with water and seal the dumpling, pinching along the edges to create a pleated fan effect. Repeat the process until all the filling mixture has been used up, setting each dumpling aside on a plate
   dusted with flour.
3. Add a little bit of oil to a frying pan. Once hot, add the gyozas and cook for 3 minutes on a medium heat. Then cover them with water, turn up the heat and cover with a lid. Leave to cook
   until all the liquid has evaporated.
4. Serve the gyozas with a spicy soy and coriander sauce.

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