Chicken Gyoza
Servings: 24 pieces
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Ingredients
- 1 recipe Gyoza Wrapper or store-bought Gyoza skins
- 1 Tbsp oil
Gyoza Filling
- 8 oz ground chicken
- 1 cup cabbage finely chopped
- 1/2 cup cilantro finely chopped
- 3 green onions
- 1 clove garlic grated
- 1/2 tsp salt
- 1 Tbsp soy sauce
- 1 Tbsp Sake
- 1 Tbsp sesame oil
- 1 Tbsp Katakuriko potato starch
Dipping Sauce
- 1/4 cup Ponzu Sauce
- 1 tsp Ra-yu chilli oil
Instructions
- Prepare Gyoza Wrappers according to the recipe. Or use store-bought Gyoza skins. Mix Ponzu Sauce and Ra-yu together for the dipping sauce.
- Chop cabbage and cilantro very finely. Slice green onions thinly. Grate garlic.
- Combine all the ingredients for Gyoza filling in a large bowl. Mix well.
- Wrap the filling with wrappers. Take a sheet of gyoza wrapper in your hand and place a tablespoon size of meat mixture in the center of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats (about 6), leaving the other edge smooth. Press the edges together to seal the gyoza. Repeat for the rest of the wrappers.
- Heat a pan at medium high heat and add oil. Place gyoza on a pan and cook until the bottom becomes golden brown. Add 1/4 cup water and immediately cover with a lid. Cook until water boils away.
- Serve immediately with the dipping sauce.