Recently, I felt like I had hit a wall with ideas regarding my food blog. I had severe creative block. Days would go by and I would still be twitching my thumbs back and forth. For me, being uninspired makes me feel pretty depressed. I am much a creative person and when I lack any drive I become a shell of myself. When day at work, a light bulb popped above my head. I had an idea! ‘Chicken barbecue gyoza. Is that a thing?’ I thought to myself. Did a search on google and there was pretty much nonexistent recipes for chicken barbecue gyoza! I knew, that my creative block was only temporary and my passion was still brewing for food.
Get your gyoza papers at the ready my friends. These potstickers are so tasty that I could call myself a genius. My boyfriend even said to me that this was one of the best recipes I have had come up with in a long time and that man eats pretty much everything I cook.
The key to success of these chicken gyoza is the barbecue sauce. It is pretty simple to make and a great go to recipe when craving that American flair. Molasses, honey, chilli sauce, English mustard, okonomi sauce, bulldog Worcestershire sauce, spring onions, crushed all spice berries, dry oregano, hickory liquid, salt, pepper and garlic puree are mashed together to make this robust syrup. It is extremely full bodied and marries perfectly with the sharp tasting blue cheese dip.
Roast the chicken thighs with about 50ml of water so it’s easy to shred them later. The pulled chicken is then added to the smoky yet sweet barbecue sauce which is then incased into the dumpling papers. Tart and zingy homemade blue cheese dip is served up along with these bad boys. A great accompaniment to dunk these chicken barbecue gyoza in.
Southern American flavours meet Asian comforts. This Japanese dumpling recipe is a great appetizer or to be served to a crowd. Imagine these fusion bites at festive gathering? Christmas or NYE isn’t a party without these. Or you can be like me and have them on a Wednesday evening for a light dinner.
This chicken gyoza recipe makes about 60 gyoza so there is definitely plenty to go round. know you guys will love these Chicken Barbecue Gyoza’s as much as I did. They are:
- Moreish as
- Damn Tasty
- Finger Licking Good
- Rich Tasting
- Party Perfect
60 Japanese gyoza for you, your family and friends to dunk into. Lunch, dinner, afternoon snack and midnight snacks sorted for a week. If you do make this ‘Chicken Barbecue Gyoza’s’ recipe or any similar dishes like ‘Edamame Gyoza‘ ‘Vegan Sweet Potato Gyoza’ ‘Chicken & Sweetcorn Wonton Soup’ & ‘Chilled Seaweed Noodles with Dipping Sauce’ then leave a comment or tag a photo on my Instagram or Twitter, Facebook. Cheers my food besties. Ciao for now!
- 640g Skinless Chicken Thighs,
- 1 Tablespoon Olive Oil,
- 100ml Water,
- 60 Gyoza Papers
- 1 Tablespoon Molasses
- 2 Tablespoon Lingham's Chilli Sauce
- 1 Heaped Teaspoon English Mustard
- 1 Tablespoon Honey
- 1 Teaspoon Garlic Puree
- Pinch Cayenne Pepper
- 1 Teaspoon Dry Oregano
- 4 Allspice Berries, Grounded
- 2 Tablespoon Okonomi Sauce
- 1 Tablespoon Bulldog Worcestershire Sauce
- 1 Teaspoon Hickery Liquid Smoke
- 2 Spring Onions, Chopped, Greens only
- Salt & Pepper, To Taste,
- 150g Blue Cheese
- 500ml Sour Cream
- 1 Teaspoon Lemon Juice
- 100g Mayonnaise
- Pinch of salt
- Preheat the oven to 180ºC/350ºF/gas 4 and place your chicken thighs on a baking tray. Coat in the olive oil and pour the water over the chicken. Place in the oven for 20 mins and let the thighs cooks.
- Meanwhile add all the barbecue sauce ingredients to a mixing bowl and mix well. Remove any lumps and season to taste.
- Remove the chicken from the oven and place the pieces on a chopping board. With a knife and fork, shred the chicken thighs into thin and small pieces.
- Once shredded, pour the meat into the barbecue mixture and stir the chicken into the sauce. Mix well.
- In a separate mixing bowl, mash your blue cheese ingredients together until smooth. Place in the fridge until needed.
- To assemble the gyoza, hold the gyoza disk in the palm of your hand and add about 1 teaspoon of filling mixture to the centre.
- Using your fingertip, wet the edges of the dough with a little water, then seal the gyoza by creating a pleated fan pattern.
- Repeat this process until you use all the gyoza skins.
- To cook the gyozas, you need a large frying pan with a lid.
- Heat a tablespoon of vegetable oil in the pan over a high heat. Add the gyozas to the pan, leaving space inbetween each one. Fry for 3 minutes or until the bottoms are golden.
- Add 100ml of water to the pan, cover with the lid and steam the gyozas for 2 minutes.
- Take the lid off and let them cook for another 2 minutes. Give it a good shake to release the dumplings from the bottom.
- Remove the gyoza and place on kitchen paper to soak up excess oil.
- Repeat this method until you cook all 60 gyozas. If you do not need to cook all gyozas, flour a tupperwear box and add your leftover gyozas. Place in the freezer til needed.
- Serve immediately with the blue cheese dip. Sprinkle with extra spring onions and extra barbecue sauce.