Chicken and Cabbage Gyoza, Steamed in the Varoma

Chicken and Cabbage Gyoza, Steamed in the Varoma : Japanese dumplings with a chicken, cabbage and ginger filling. Steamed here in the Varoma for a light version, with a supple homemade dough.

• 4 servings
• Preparation 50 min
• Cooking 15 min
• Total 65 min
• Level hard
• Devices TM7 · TM6 · TM5

Ingredients : chicken and cabbage gyoza

• 250 g all-purpose flour
• 130 ml hot water
• 1 pinch of salt
• 300 g chicken breasts
• 200 g napa cabbage or white cabbage
• 2 scallions
• 15 g fresh ginger
• 1 clove of garlic
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp rice vinegar

Preparation : chicken and cabbage gyoza

1. Put the flour, salt and hot water in the bowl, then knead. 1 min 30 secspeed dough
2. Wrap the dough in plastic wrap and let rest for 30 minutes.
3. In the rinsed bowl, put the cabbage, scallions, ginger and garlic, then chop. 5 secspeed 5
4. Add the chicken in pieces, 1 tbsp soy sauce and the sesame oil, then chop the filling. 8 secspeed 6
5. Roll the dough out thinly, cut out 8 cm (3 in) circles, spoon a little filling onto each and fold into half-moons, pinching to seal.
6. Pour 800 ml of water into the bowl, place the gyoza in the Varoma on perforated parchment paper, and cook. 15 minVaromaspeed 1
7. Mix the remaining soy sauce and the rice vinegar for the dipping sauce.

Storage: Uncooked, 1 month in the freezer. Cooked, 2 days in the refrigerator.