Chicken Celery Pot-stickers (Japanese Gyoza)

Name: How to cook Chicken Celery Pot-stickers (Japanese Gyoza) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Junquo M Hill

Chicken Celery Pot-stickers (Japanese Gyoza)

This is my husband's favourite gyoza. It might seem like a lot of work, but when you use pre-made wraps, it's not really. I think it's a lot of fun! I used to have them with simple vinegar but my husband loves this flavourful dipping sauce with gyoza. It also makes a wonderful salad dressing! Shrimp is also good in place of the chicken.

Ingredient

Food ration :

6 servings

Cooking time :

50 mins

1 lb (450 g)

ground chicken

1 stalk

celery (minced)

5 leaves

cabbage (minced)

1 Tbsp

fresh ginger (minced)

2/3 Tbsp

worcestershire sauce

1/8 tsp

salt

100

gyoza wraps

1/2 cup (120 ml)

soy sauce

2 Tbsp

vinegar

2/3 Tbsp

sesame oil

1 Tbsp

fresh ginger (finely grated)

green onions (thinly sliced)

Cooking instructions

* Step 1

Wash cabbage and celery, dry and mince. Dry them well or it will make gyozas stick together and soggy. Scrape ginger skin, and mince.

* Step 2

In a medium bowl, mix meat, cabbage, celery, ginger, worcestershire sauce and salt. Mix well until sticky.

* Step 3

Put the mix (about 1/2 tbsp) on a wrap then smear some water around the wrap with your finger. Fold the wrap in half and pinch the edges. If you make 4~5 tucks, it seems more pro made.

* Step 4

I used these small round wraps but you can also use square wonton wraps.

* Step 5

Heat oil and put your gyozas in a frying pan on medium low heat.

* Step 6

When one side becomes lightly brown, add 1/4 cup (60ml) hot water and steam fry with lid on.

* Step 7

While your gyozas are cooking, mix all the ingredients together for your dipping sauce.

* Step 8

While mixing together your ingredients for the sauce, listen carefully to the frying pan. When it starts to make a popping sound, open the lid and add a little bit of sesame oil or the oil of your choice (I like to use coconut oil). Cook until the bottoms are crispy.