Juicy chicken dumpling filling steamed inside crisp-edged tofu pockets, then dipped in chilled dashi — this clever chicken gyoza twist is cooked in the takoyaki plate of the BRUNO Oval Hot Plate. Light, savoury and refreshing, it’s perfect for warm-weather sharing.
Ingredients
- 2 aburaage (fried tofu pockets, about 10×17cm)
- 300g minced chicken thigh
- 2 pinches salt
- For the cold dashi (A):
- 80ml water
- 40ml shiro-dashi (white dashi)
- For the filling (B):
- 1 egg (medium)
- 30g spring onion, finely chopped
- 15g ginger, finely chopped
- 2 tsp sake
- 2 tsp mayonnaise
- ½ tsp soy sauce
- Garnishes: chopped chives, grated daikon with chilli, sprouts, to taste
Method
- Prepare the aburaage: roll them a few times with a rolling pin or chopsticks to loosen (this makes them easier to open). Boil for about 2 minutes to remove excess oil, drain, and once cool enough, squeeze out the water.
- Mix the (A) water and shiro-dashi and chill in the fridge.
- Put the minced chicken in a bowl, sprinkle with the salt and knead well. Once sticky, mix in all the (B) ingredients, cover and rest in the fridge for about 5 minutes.
- Cut open each aburaage from a corner with scissors and separate into 2 sheets, then cut to fit the takoyaki plate holes (4 sheets total, each cut into 6 = 24 holes).
- Line the takoyaki plate holes with the aburaage and pack in the chicken filling.
- Cover and heat on HI for 6 minutes to steam-fry, then drop to MED for 4 minutes. Open the lid, flip each one and cook for a further 4 minutes, then set to WARM or OFF.
- Pour the well-chilled dashi into small bowls, dip in the chicken gyoza and add your choice of garnishes.
Tip: Thigh mince gives the juiciest result, but use breast mince for a lighter finish. Shiro-dashi saltiness varies by brand, so taste and adjust the cold dashi to suit.
Recipe by BRUNO Official.