Chicken Gyoza

Von Japanese Cooking 101 · 45 Min.

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Zubereitung

1. Prepare the gyoza wrappers, or use store-bought gyoza skins.
2. Mix the ponzu sauce and ra-yu together to make the dipping sauce.
3. Finely chop the cabbage and cilantro, thinly slice the green onions and grate the garlic.
4. Combine all the filling ingredients in a large bowl and mix well.
5. Place a 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 make about 6 pleats along one edge, leaving the other edge smooth. Press the edges together to seal. Repeat with the remaining wrappers.
6. Heat a pan over medium-high heat and add the oil. Place the gyoza in the pan and cook until the bottoms are golden brown.
7. Add 1/4 cup water and cover immediately with a lid. Cook until the water has evaporated.
8. Serve immediately with the dipping sauce.

Zusammengefasst aus dem Video von Japanese Cooking 101. Schau es dir für die Details an.

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