Passion Fruit Hot Mustard Gyoza

Let’s go on a little adventure with Taiwanese passion fruit. Juicy chicken dumplings pan-fried until crispy and golden, with the hot mustard bringing bright, tropical and tangy flavors to the mix. The onions balance the spice with sweetness. It’s impossible to eat just one plate.

Passion Fruit Hot Mustard Gyoza 百香芥末雞煎餃

Recipe by Tiffany Alexandria of CHOOCHOO-ca-CHEW, The Dumpling Club
Yields 48 dumplings

Ingredients

• 1 lb ground chicken
• 1 tbsp potato starch (or cornstarch)
• 1 egg white
• 1 tsp salt
• ½ tsp Ve Wong MSG
• ½ tsp black pepper
• 1 tbsp Traditional Firewood Soy Sauce
• 2 tbsp Empress Passion Fruit Hot Mustard (or other hot mustard)
• 1 tbsp White Sesame Oil, Cold Pressed
• 1/3 cup water or chicken stock
• 2 cups onion, finely chopped
• 2 tbsp neutral oil
• ½ scallion, chopped
• 48 dumpling wrappers

Equipment

• Mixing bowls
• Frying pan

Instructions

1. In a pan over medium heat, heat the neutral oil. When hot, stir fry the finely chopped onion until softened and fragrant, about 1 to 2 minutes. Remove from heat to let cool.
2. In another bowl, mix ground pork with potato starch, egg white, salt, soy sauce, MSG, black pepper, and hot mustard. Knead the filling over itself repeatedly for a minute, until the meat is no longer crumbly.
3. Then, use a fork or your hands to vigorously mix the filling in one direction until it emulsifies, about 2 minutes. While mixing, add 2 tbsp of water or chicken stock at a time. Mix until the water is absorbed, then continue in the same increment until the full amount of reserved liquid is added. The filling should be sticky and cohesive.
4. Add the cooked onion and raw scallion to the chicken mix.
5. Fill each wrapper with about 2 tbsp of filling and fold as desired.
6. Add oil to a well-seasoned frying pan with a lid. Before heating, place the dumplings neatly in the pan, making sure every dumpling bottom is coated with oil. Turn the heat to high, and cook the dumplings until slight sizzling can be heard and the pan is hot.
7. Pour water over the dumplings, to a level about ½ inch from the bottom of the pan. The water should boil rapidly, immediately cover the pan with a lid. Turn the heat down to medium, let the dumplings steam with the lid covered for 6-8 minutes or until the water has evaporated. Remove the lid from the pan and cook until the bottom of the dumplings are golden brown and the dumplings are cooked through.
8. Serve the dumplings with a simple dipping sauce that will let the delicious flavor of Empress Passion Fruit Hot Mustard shine, like single-origin Amber River Soy Sauce.