One of our absolute favourite places to eat out is Wagamama and my husbands favourite dish is Gyoza – here’s how to make them at home for pennies
We love eating at Wagamama. It’s a bit different to your typical chain restaurant and the food is really good. However, it’s not particularly cheap. Usually when we eat out it’s somewhere that accepts tastecard or that has a cheap set menu. Wagamama has neither of these. Main courses aren’t crazy expensive but they aren’t exacty cheap either. Our biggest problem is the sides. We love them all and usually end up ordering four or five to along with our main courses.
Now, I feel like I’ve got to the point where I’ve pretty much perfected a basic Wagamama style Ramen which is pretty simple. These gyoza however are bit tricker, and quite fiddly to make.
But they are also super thrifty – costing much less to make at home than they do to buy in restaurant.
The ingredients for the wrappers are simple – Just flour and hot water. I used 120grams of flour and about 3oz of water (maybe a little less) adding it a bit at time which made around 20 dumplings.
The filling was diced left over chicken (but you can use anything pork, beef, even duck) with some seasonings to make it extra tasty. The fiddly is putting together and crimping them.
Making the wrappers
To make the wrappers simply combine the hot water and flour bit by bit until a dough is formed. The dough then needs some steady kneading for around 10 minutes until it’s smooth. It then need refrigerating for a couple hours to firm up.
The next stage is to roll out the dough. I usually roll it out in one large piece and use a glass to cut it into circles. Then reroll and repeat until all the dough is used up.
Making the Filling
For the filling I used diced leftover chicken. I added soy sauce, ginger paste, black pepper and barbecue sauce to taste.
Place the filling in the center of the wrapper, wet the edges slightly with a wet finger and fold.
Then ‘crimp’ along the join to seal the dumpling (this is the bit I’m rubbish at! Don’t worry too much if they don’t look perfect, they’ll still taste great! I usually then chill until it’s time to cook them.
Cooking the Gyoza
The Gyoza take just a few minutes to cook. Start by heating a little oil in a pan. Add the gyoza until they start to crisp up and go brown.
Turn. After a minute or so of cooking on each side add a little water and a lid to the pan so they can steam.
And that’s it. Super tasty and super cheap Wagamama style Gyoza at home.