Post Oak Tori Gyoza

Directions

Koji Smoked Chicken​​

1. Remove the skin off the chicken thighs and reserve for chicken skin crumble recipe​​
2. Marinate 24 hours. Remove excess cure​
3. Air dry overnight​
4. Smoke over post oak at 250°F until breast reaches 145°F. Cool completely​
5. Gently pick meat off bones ​​
6. Dice thigh​
7. Reserve bones for consommé​

Gyoza Chicken Filling​​

1. Pulse everything lightly in Robot Coupe. Do not puree. Texture should resemble a rustic mousseline​
2. Fold in diced chicken​
3. Refrigerate overnight

Gyoza Dumpling Skins  ​

Yield: 24 Wrappers (3½–4 Inches) ​

1. Combine the flour and salt in a mixing bowl​
2. Slowly add the hot water while stirring until a shaggy dough forms​
3. Add the rendered chicken fat (or neutral oil)​
4. Knead for 10–12 minutes until smooth, silky, and slightly firm. If too dry, adjust with a teaspoon of water; if too wet, add a light dusting of flour​
5. Wrap tightly and rest for 45 minutes at room temperature​
6. Roll into a log and divide into 16–18 g portions. Cover and rest an additional 15 minutes​
7. Roll each portion into a 3¾-inch (9.5 cm) round with a slightly thicker center and very thin edges

Gyoza Assembly​

1. Pleat tightly ​
2. Hold refrigerated

Texas Corn Lace​​​

1. Blend until smooth​
2. Pan fry dumplings​
3. When almost finished, pour approximately 50–60g of lace mixture around the  dumplings​
4. Allow liquid to evaporate completely​
5. Finish with a touch of chicken fat. The lace should become a delicate golden web extending beyond the dumplings​

Peach Kosho​

1. Vacuum seal​
2. Ferment 5 days​
3. Blend coarse. Adjust acidity with a splash of rice vinegar if necessary

Smoked Soy Consommé​

1. Roast bones deeply​
2. Simmer 6 hours​
3. Strain​
4. Clarify classically​
5. Season with both soy sauces. The broth should be crystal clear with gentle smoke and layered umami—not salty

Crispy Chicken Skin Crumble ​

1. Lay skins flat between sheet pans​
2. Bake at 325°F until deeply crisp​
3. Cool completely​
4. Pulse into coarse crumbs​
5. Mix with remaining ingredients

Dish Execution ​

1. Heat a nonstick skillet over medium-high heat​
2. Add a small amount of neutral oil​
3. Arrange 3 dumplings slightly apart from each other. Sear bottoms until lightly golden​
4. Add 75 ml water and cover​
5. Steam for 5–6 minutes ​
6. Remove lid​
7. Add the Texas Corn Lace mixture around the dumplings. Cook until the lace is crisp and golden​
8. With a squeeze bottle apply droplets of the Peach Kosho onto the bowls surface ​
9. Carefully flip the dumplings onto the surface of the bowl upside down on a cutting board so the lace naturally cracks independently with each dumpling​
10. Gently brush the lace with some of the remaining peach kosho and add the chicken skin crumble onto the lace ​
11. Transfer the dumplings and place into the bowl with the lace facing up​
12. Garnish the plate with micro pea tendrils and red micro shiso​
13. Serve 4 oz of Smoked Chicken-Soy Consommé in a small clean vessel and pour it table sidearound the dumplings​

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