Japanese Chicken Gyoza | Crispy and Juicy Street Food

Mix the plain wheat flour with a pinch of salt, then gradually pour in approx. 130 ml of hot water. Knead into a smooth, elastic dough, wrap in cling film, and let it rest at room temperature for 30 minutes.

Finely chop the white cabbage, sprinkle with a pinch of salt, let it sit for 10 minutes, then thoroughly squeeze out the excess moisture using a clean kitchen towel or your hands.

Mince or finely chop the chicken thigh fillets. Add the squeezed cabbage, finely sliced spring onions, crushed garlic, grated ginger, black pepper, 15 ml of soy sauce, and 10 ml of sesame oil. Stir the mixture in one direction for 2-3 minutes until it becomes sticky and homogeneous.