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Chicken Skin Gyoza

Inspired by an episode of [Solidarity Gourmet 孤独のグルメ], this chicken skin gyoza is my own interpretation of a dish I could not stop thinking about. Chicken skin wrapped around a bouncy prawn and pork filling, grilled over charcoal until golden and irresistible. It may be a little sinful, so make it occasionally and enjoy it as a little treat.
Course: Main Course
Servings: 4

Ingredients

  • 10-11 pcs chicken skin see notes
  • 225 g prawn paste 虾滑 see notes
  • 100 g minced pork
  • ½ cup spring onion finely chopped
  • 1 pc ginger ½ thumb-sized, minced
  • 1 clove garlic minced
  • ½ tbsp light soy sauce
  • 1 tbsp sesame oil
  • ¼ tbsp white pepper
  • ¼ tbsp salt
  • ¼ tbsp sugar
  • ½ tbsp cornstarch

Instructions

Prepare the filling

  • Combine the prawn paste, minced pork, spring onion, ginger, garlic, and all the seasoning in a bowl.
  • Mix well by hand until everything is well combined and the mixture becomes sticky.
  • Cover and refrigerate for at least 3 hours, or overnight for the best flavour.

Wrapping

  • Lay each piece of chicken skin flat on a clean surface.
  • Place a generous spoonful of filling in the centre of each piece.
  • Wrap the chicken skin around the filling, pressing firmly to seal.

Cooking — Pan sear

  • Heat a pan over low to medium heat.
  • Place the side where the chicken skin overlaps face down.
  • Pan-sear for approximately 20 to 30 minutes, turning periodically to ensure even browning.
  • The gyoza is ready when it feels plump and firm, and springs back slightly when pressed. Ensure the chicken skin is nicely browned and crispy all around.

Cooking — Charcoal grill

  • Ensure the charcoal is ready before placing the gyoza on the grill. Look for a light grey ash coating on the surface, with a red-orange glow underneath and little to no open flames or thick smoke.
  • Place the side where the chicken skin overlaps face down.
  • Grill for approximately 20 to 30 minutes, turning occasionally.
  • The gyoza is ready when it feels plump and firm, and springs back slightly when pressed. Ensure the chicken skin is nicely browned all around.

Cooking — Air Fryer

  • For those who prefer a crispy skin over a charcoal smoked flavour.
  • Set the temperature to 180°C.
  • Place the gyoza with the side where the chicken skin overlaps facing down.
  • Air fry for approximately 20 to 30 minutes, turning halfway through.
  • The gyoza is ready when it feels plump and firm and springs back slightly when pressed.
  • Ensure the chicken skin is nicely browned and crispy all around.

Notes

  1. Filling: The filling is best made a day ahead so the flavours have time to deepen overnight. This also makes the day of cooking much less stressful.
  2. Versatility: This filling is incredibly versatile. Use it to stuff chikuwa, or to make siew mai, dumplings, or simply roll them into balls. One filling, endless possibilities.
  3. Prawn paste 虾滑: Prawn paste gives the filling a bouncier, springier texture compared to regular chopped or minced prawns. It is available in the frozen seafood section of most supermarkets. If prawn paste is not available, mince fresh prawns very finely and mix well until the mixture becomes paste-like. You can also cut some prawns into chunks and mix them in to add texture. I personally prefer using banana prawns or red-legged prawns for their firm, crunchy texture.
  4. Chicken skin: Save the chicken skin whenever you buy chicken legs or chicken breasts. Store them in a well-sealed container in the freezer to prevent freezer burn until you have enough to make this recipe. Palm-sized pieces work best as they are large enough to wrap around the filling without tearing.
  5. Cooking method: As above. Alternatively, you can steam the gyoza first to ensure the filling is fully cooked through, before finishing in a pan, on the charcoal grill, or air fryer to achieve a nicely browned and crispy skin.