Gyozas de Pollo, Zanahoria y Repollo con Relleno Cocido

Instructions

1. 1

   Mix the flour and salt. Gradually add the boiling water, stirring until a rough dough forms.

2. 2

   Knead for 6–8 minutes until smooth. Cover and rest for 30 minutes.

3. 3

   Heat 1 teaspoon oil in a skillet over medium heat. Add the chicken and cook, breaking it apart, until no pink remains.

4. 4

   Add the garlic, carrot, cabbage, soy sauce, and pepper. Cook for 5–7 minutes, stirring often, until the vegetables soften and the mixture is fairly dry.

5. 5

   Spread the filling on a plate and let it cool completely. A hot filling can make the wrappers sticky and difficult to seal.

6. 6

   Divide the dough into 20–24 pieces. Roll each into a thin 8–9 cm circle, keeping the unused pieces covered.

7. 7

   Place about 15 g of cooled filling in the center of each wrapper. Moisten the edge with water, fold, and pinch firmly to seal.

8. 8

   Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Arrange the gyoza flat-side down and cook for 2–3 minutes, until golden underneath.

9. 9

   Add 6 tablespoons plus 2 teaspoons water, cover, and steam for 5–6 minutes. Since the filling is already cooked, this step only softens the wrappers and warms the center.

10. 10

    Remove the lid and cook for 1–2 minutes more, until the bottoms are crisp. Serve with the dipping sauce.