Easy Boiled Chicken Gyoza Dumplings

Name: Easy Boiled Chicken Gyoza Dumplings
Yield: 1 serving
Cuisine: American
Ingredients: 100 to 200 grams Ground chicken (dark meat); 1 stalk Japanese leek; 1 Egg; 2 tbsp Weipa; 2 tbsp Hot water; 1 Sesame seeds; 1 packet Gyoza skins

cookpad.japan @cookpad_jp

It's a bother to make gyoza dumplings so make them with ground chicken and chopped leek.

I just added sesame seeds, but they're also delicious with chopped shiso leaves. They're very simply flavored, so you could try various sauces with them. Recipe by Se-ko

It's a bother to make gyoza dumplings so make them with ground chicken and chopped leek.

I just added sesame seeds, but they're also delicious with chopped shiso leaves. They're very simply flavored, so you could try various sauces with them. Recipe by Se-ko

cookpad.japan @cookpad_jp

It's a bother to make gyoza dumplings so make them with ground chicken and chopped leek.

I just added sesame seeds, but they're also delicious with chopped shiso leaves. They're very simply flavored, so you could try various sauces with them. Recipe by Se-ko

It's a bother to make gyoza dumplings so make them with ground chicken and chopped leek.

I just added sesame seeds, but they're also delicious with chopped shiso leaves. They're very simply flavored, so you could try various sauces with them. Recipe by Se-ko

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Ingredients

1 serving

100to 200 grams Ground chicken (dark meat)
1 stalkJapanese leek
1Egg
2 tbspWeipa
2 tbspHot water
1Sesame seeds
1packet Gyoza skins

Saved

Steps

1

Dissolve the Weipa paste in the hot water. If you don't have any Weipa, use Chinese soup stock granules and a little soy sauce.
2

Finely chop the leek: Make cuts along the length diagonally, on both sides. Slice, and you'll end up with very fine dice.
3

The ground chicken I used is from the thigh; it's juicier than breast meat. If you only have ground white chicken, add a little sesame oil to make it juicier.
4

Mix the ground chicken and the dissolved soup stock from step 1 until the mixture is sticky. Add the egg, leek and sesame seeds and mix well. It's OK if the mixture is very loose.
5

Wrap the mixture in gyoza skins in any shape you like. Form any leftover mixture into meatballs.
6

Bring a pan of water to a boil, and put in the meatballs first with a spoon.
7

Put in the gyoza dumplings. When they come floating to the surface and the skins are transparent they are done.
8

Eat with ponzu sauce. They're bouncy and juicy on the inside.
9

You can cool the meatballs and freeze them for use later in hot pots and so on.
10

This is a hamburger I made for my daughter with the meat mixture, panfried in a frying pan with cheese on top. You don't need any ketchup.