100% Juicy! Resep GYOZA AYAM [Praktis Untuk Stok]

Name: Chicken Gyoza Recipe
Yield: 30-35 pcs
Ingredients: 200 g all-purpose flour; 1 tsp salt; 100 ml boiling water; 120 g cabbage; 50 g chive; 200 g ground chicken thigh; 1 clove garlic; 1 cm ginger; 1 tbsp oyster sauce; 1 tbsp soy sauce; 1 tsp sesame oil; 1/2 tsp salt; 2 tsp sugar; 1/8 tsp pepper; 2 tbsp water; 1 tbsp oil; 1 tbsp black vinegar; 1 tbsp soy sauce; 1 tsp sugar; 1 tsp toasted sesame seeds; 1/2 tbsp sesame oil; 2 tsp chili powder; 1/2 tbsp oil

Devina Hermawan June 16, 2025 Watch on YouTube ↗

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Chicken Gyoza Recipe

Makes 30-35 pcs

Bahan

Bahan kulit gyoza:

Bahan isian:

Bahan cocolan:

Cara Membuat

Di dalam mangkuk campurkan tepung terigu, garam dan air mendidih, aduk dengan sumpit kemudian uleni hingga menyatu. Istirahatkan minimal 2 jam
Pipihkan adonan kulit kemudian cetak bulat dengan diameter 8 cm
Iris kucai kemudian rebus kol selama 2-3 menit, tiriskan dan cincang
Di dalam mangkuk masukkan ayam giling, bawang putih parut, jahe parut, garam, gula pasir, merica, kecap asin, saus tiram, minyak wijen, kol dan kucai, aduk rata kemudian tambahkan air dan minyak, aduk rata
Siapkan kulit gyoza, isi dengan isian sekitar 12-15 gram. Oles pinggiran kulit dengan air kemudian lipat 5-6 lipatan
Lapisi bagian bawah gyoza dengan maizena sebelum dimasukkan ke dalam freezer
Panaskan minyak, susun gyoza dan tambahkan air, tutup wajan kemudian masak di api kecil hingga matang dan kecokelatan
Panaskan minyak dan minyak wijen kemudian siram ke dalam cabai bubuk
Di dalam mangkuk, campurkan kecap asin, cuka hitam dan gula pasir, aduk hingga gula larut kemudian masukkan wijen panggang, aduk rata
Gyoza siap disajikan

Ingredients

Gyoza Skin ingredients:

Filling ingredients:

Dipping Sauce ingredients:

Steps

In a bowl, mix flour, salt, and boiling water. Stir with chopstick, then knead until combined. Let rest for at least 2 hours.
Flatten the dough, then cut into circles with 8 cm diameter.
Slice the chives. Boil the cabbage for 2–3 minutes, then drain and chop.
In a bowl, add ground chicken, grated garlic, grated ginger, salt, sugar, pepper, soy sauce, oyster sauce, sesame oil, cabbage, and chives. Mix well, then add water and oil, mix again.
Prepare the gyoza skin. Fill with about 12–15 g filling. Wet the edges with water, then fold into 5–6 pleats.
Coat the bottom of gyoza with cornstarch before freezing.
Heat oil. Arrange the gyoza and add water. Cover the pan and cook on low heat until cooked and golden brown.
Heat oil and sesame oil, then pour over the chili powder.
In a bowl, mix soy sauce, black vinegar, and sugar. Stir until sugar dissolves, then add toasted sesame seeds and mix well.
Gyoza is ready to serve.