Gyoza With Chicken, Water Chestnuts and Coriander P

Name: Gyoza With Chicken, Water Chestnuts and Coriander Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 round gyoza skins (available at Asian grocery stores); 1 skinless chicken breast, minced; 300 g canned water chestnuts; 1 small brown onion, diced; 2 stalks lemongrass, finely chopped; 1 teaspoon fresh ginger, finely chopped; 2 garlic cloves, finely chopped; 2 cups fresh coriander leaves; 1 tablespoon fish sauce; 2 tablespoons oil; 1 tablespoon spoon sweet chili sauce; 1 liter water

Servings: persons

40 round gyoza skins (available at Asian grocery stores)
1 skinless chicken breast, minced
300 g canned water chestnuts
1 small brown onion, diced
2 stalks lemongrass, finely chopped
1 teaspoon fresh ginger, finely chopped
2 garlic cloves, finely chopped
2 cups fresh coriander leaves
1 tablespoon fish sauce
2 tablespoons oil
1 tablespoon spoon sweet chili sauce
1 liter water

1
Make the coriander pesto by blending all ingredients from 'brown onion ' to 'sweet chili sauce' together in a food processor or blender.
2
Drain and chop the water chestnuts and put into a mixing bowl.
3
Add the minced chicken and mix together.
4
Stir through the coriander pesto until all ingredients are mixed together.
5
Work in batches of 10-12 for the remainder of the recipe.
6
Place about 12 of the gyoza wrappers on a kitchen benchtop.
7
Place a teaspoon of the mixture on each gyoza wrapper, placing the mixture on one 'half' of the wrapper.
8
Moisten the edges of the wrapper with a little bit of water (I usually dip my finger in the water, and then run it round the edge of the wrapper).
9
Fold the wrapper in half and press the edges together to seal.
10
You'll need to press/pinch all round the edges to ensure a tight seal.
11
The gyoza should be crescent/semi-circular shaped.
12
Heat a medium/large sized fry pan and add some spray oil or additional cooking oil.
13
When the pan is hot, add the gyoza and cook until slightly golden on each side - this should be a couple of minutes each side.
14
Be careful when turning the gyozas over as the wrappers will be slightly soft and stretchy.
15
When both sides are browned, add some water to the pan so that the base is covered.
16
There should be about .5 cm of water on the base.
17
Place a lid over the pan, and 'steam' cook for about 1-2 minutes.
18
Remove the gyoza from the pan by sliding a flat spatula underneath them.
19
Tip out any excess water from the pan, carefully wipe dry with a tea towel or kitchen paper and start again with the next batch.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 40 round gyoza skins (available at Asian grocery stores), 1 skinless chicken breast, minced, 300 g canned water chestnuts, 1 small brown onion, diced, and more.

Yes, Gyoza With Chicken, Water Chestnuts and Coriander Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gyoza With Chicken, Water Chestnuts and Coriander Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions