Chicken Wing Gyoza (with chicken de-boning instructions)
This is an izakaya (Japanese gastropub) recipe I love. This color and fragrance is perfect with beer.
Marinate for at least an hour. You can use regular ground meat too, as well as Japanese leek and Chinese garlic chives instead of the ramps. Recipe by Ginnane
Chicken Wing Gyoza (with chicken de-boning instructions)
This is an izakaya (Japanese gastropub) recipe I love. This color and fragrance is perfect with beer.
Marinate for at least an hour. You can use regular ground meat too, as well as Japanese leek and Chinese garlic chives instead of the ramps. Recipe by Ginnane
Cooking Instructions
- 1
Discard the thick and thin bones of the midsection of the wing.
- 2
Bend back the joint of the thin bone and twist and pull - it will snap off.
- 3
Cut the meat and sinew around the thick bone while peeling off the meat. Snap off the joint and pull it out.
- 4
The bone twists right out.
- 5
The chicken wings are de-boned. Pierce the skin side several times with a fork. (Piercing a lot of holes through the skin will prevent the chicken from bursting and splattering oil around while you're deep frying them.)
- 6
Put the * ingredients in a bag with the chicken and marinate in the refrigerator for at least an hour.
- 7
Chop up the ramps and combine with the ground pork and the flavoring ingredients and mix well with your hands. Stuff the mixture in the chicken wings and secure the opening with cocktail sticks.
- 8
Heat oil in a wok and fry the stuffed wings over medium-low heat slowly until golden brown. After the wings start to make quiet sizzling sounds after you turn them over with the wing tip sticking up and the seam side down, they should be ready to take out of the oil.
- 9
They're also delicious grilled over charcoal.
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