2 tbsp vegetable oil
2 garlic cloves, finely chopped
300g (10 oz) skinless chicken thigh fillets
½ cup Smoky Sriracha + Lime Asian Steakhouse Marinade (use my store locator to find out where to buy)*
50g (1.8 oz) kimchi, finely chopped
¼ cup finely sliced spring onion (scallion), plus 2 tbsp extra to serve
14 gyoza wrappers (try my homemade dumpling wrappers recipe)
black sesame seeds, to serve
Heat 1 tablespoon of oil in a small saucepan over medium-high heat. Add the garlic and the chicken fillets and cook, stirring, for 2-3 minutes or until the chicken is starting to colour. Add the Smoky Sriracha + Lime Marinade and the kimchi. Mix to combine. Cover with a lid, turn the heat down to low and simmer for 30 minutes or until the chicken is fork tender.
Remove the chicken from the sauce (reserve the sauce for later) and use 2 forks to shred the chicken into fine strips. Transfer the chicken to a bowl. Add the ¼ cup of spring onions and 2 tablespoons of the reserved braising sauce. Mix until well combined. Season with salt to taste. Allow to cool completely before filling your dumplings.
While your filling is cooling, transfer the reserved braising sauce to a food processor or blender and blend until smooth. Set aside until ready to serve.
To fill the dumplings, place a heaped tablespoon of filling into the centre of a wrapper. Moisten the edges of the wrapper with water. Press the edges of one side of the wrapper together over the filling. Then push and pinch the other side of the wrapper to form a triangle shape. Place on a tray and repeat with the remaining wrappers and filling.
To cook the dumplings, heat a non-stick frying pan over medium-high heat. Add the remaining 1 tablespoon of oil. Add the dumplings and cook for about a minute or until starting to colour on the bottom. Pour in enough water to come up about half a centimetre from the bottom of the dumpling. Cover with a lid and allow to cook for 4-5 minutes or until the water is almost evaporated and the dumplings are cooked through. Remove the lid and allow the dumplings to continue cooking for another 1-2 minutes or until the water is completely evaporated and the dumpling come away easily from the bottom of the pan.
To serve, spread the smoky sriracha and kimchi sauce over the bottom of a plate. Place the dumplings on top. Sprinkle with the sesame seeds and spring onion.
– If you can’t get a hold of my marinade you could use 1/3 cup regular sriracha, ¼ cup chicken stock, 2 tbsp lime juice and 1 tbsp of Korean gochujang chilli paste. It will have a different flavour to the original with my marinade but still tasty!
This recipe takes a bit of time but is well worth the effort. I struggle to purchase Marion’s sauce here in the UK so I love that she has provided a homemade version. I now make this on a regular basis and always make some extras for the freezer.