Chicken Gyoza

🧂 Ingredients

• 300 g ground chicken
• 100 g Napa cabbage
• 1 package Gyoza wrappers
• 10 g scallion

  (spring onions)
• 1 clove garlic

  grated
• 1 tbsp soy sauce
• 1 tbsp sake
• 1/2 tbsp mirin
• 1 tbsp salt
• 10 ml soy sauce
• 10 ml rice vinegar

Instructions

• 1 Finely slice the Chinese cabbage and place in abowl. Add salt and mix together.
  Leave this to sit for 5 minutes. The salt willdraw out the moisture from the
  cabbage. After 5 minutes has passed, using yourhands, squeeze out any remaining
  water from the cabbage. Prepare the otheringredients in separate bowls for easy
  management.
• 2 Mix the ground chicken, Chinese cabbage, scallions, soy sauce, sake, mirin, and
  grated garlic in a bowl.
• 3 Place a gyoza wrapper in your weaker hand. With one finger, add a little water
  to the edge of one side of the gyoza. This willhelp with binding it together.
  Place 1 tbsp of filling in the center. Do not put too much as it will be hard to
  wrap the gyoza!
• 4 Fold the gyoza in half. Then with your strongerhand, use your thumb and index
  finger to make small pleats along the edge ofone side of the gyoza. Aim for
  around 4 to 5 for one gyoza. Push the two sidesof the gyoza together as you make
  each pleat to help seal it tightly. Shape thegyoza so they are slightly curved.
• 5 Heat your pan to a medium heat. Add a neutral oil and then add your gyoza with
  the flat side down. Fry until light brown on the bottom. Add 50ml water (about
  1/4 cup) in thepan and cover with a lid. Wait till the water has mostly
  evaporated. This may take around 3 minutes.
• 6 Take off the lid (if there is any remaining water, keep cooking until it is 100%
  evaporated. Serve and enjoy!

Nutrition Info