Empty My Fridge
Chicken Gyoza (チキン餃子) 🥟
Ingredients
- Wonton wrapper
- Oil1 tbsp
- Ground chicken8 oz
- Cabbage1 cup
- Cilantro½ cups
- Scallion3
- Garlic1 clove
- Salt½ tsp
- Soy sauce1 tbsp
- Sake1 tbsp
- Sesame oil1 tbsp
- Katakuriko1 tbsp
- Ponzu¼ cups
- Ra-yu1 tsp
Instructions
- Make the gyoza wrappers from the recipe or use store-bought skins. Mix the ponzu and ra-yu for the dipping sauce.
- Chop the cabbage and cilantro very finely, slice the green onions thinly and grate the garlic.
- Combine all the filling ingredients in a large bowl and mix well.
- Place about one tablespoon of filling in the centre of a wrapper. Moisten the lower half of the edge, fold the top half up to meet it, then pleat one edge into about 6 folds and press to seal. Repeat with the rest.
- Heat a pan over medium-high heat with oil. Place the gyoza in the pan and cook until the bottoms are golden brown.
- Add 1/4 cup water and cover immediately. Cook until the water has evaporated.
- Serve right away with the dipping sauce.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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