Chicken Celery Pot-stickers (Japanese Gyoza)

Name: Chicken Celery Pot-stickers (Japanese Gyoza)
Total time: 3000 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (450 g) ground chicken; 1 stalk celery (minced); 5 leaves cabbage (minced); 1 Tbsp fresh ginger (minced); 2/3 Tbsp worcestershire sauce; 1/8 tsp salt; 100 gyoza wraps; oil and hot water for frying; (for dipping sauce):; 1/2 cup (120 ml) soy sauce; 2 Tbsp vinegar; 2/3 Tbsp sesame oil; 1 Tbsp fresh ginger (finely grated); 6 green onions (thinly sliced)

Junquo M Hill @junquo

This is my husband's favourite gyoza. It might seem like a lot of work, but when you use pre-made wraps, it's not really. I think it's a lot of fun! I used to have them with simple vinegar but my husband loves this flavourful dipping sauce with gyoza. It also makes a wonderful salad dressing! Shrimp is also good in place of the chicken.

Junquo M Hill @junquo

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Ingredients

50 mins

6 servings

1 lb (450 g)ground chicken
1 stalkcelery (minced)
5 leavescabbage (minced)
1 Tbspfresh ginger (minced)
2/3 Tbspworcestershire sauce
1/8 tspsalt
100gyoza wraps
oil and hot water for frying
(for dipping sauce):
1/2 cup (120 ml)soy sauce
2 Tbspvinegar
2/3 Tbspsesame oil
1 Tbspfresh ginger (finely grated)
6green onions (thinly sliced)

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Steps

50 mins

1

Wash cabbage and celery, dry and mince. Dry them well or it will make gyozas stick together and soggy. Scrape ginger skin, and mince.
2

In a medium bowl, mix meat, cabbage, celery, ginger, worcestershire sauce and salt. Mix well until sticky.
3

Put the mix (about 1/2 tbsp) on a wrap then smear some water around the wrap with your finger. Fold the wrap in half and pinch the edges. If you make 4~5 tucks, it seems more pro made.
4

I used these small round wraps but you can also use square wonton wraps.
5

Heat oil and put your gyozas in a frying pan on medium low heat.
6

When one side becomes lightly brown, add 1/4 cup (60ml) hot water and steam fry with lid on.
7

While your gyozas are cooking, mix all the ingredients together for your dipping sauce.
8

While mixing together your ingredients for the sauce, listen carefully to the frying pan. When it starts to make a popping sound, open the lid and add a little bit of sesame oil or the oil of your choice (I like to use coconut oil). Cook until the bottoms are crispy.
9

When all the water is gone and they are crispy on the bottom, serve on a plate with a small bowl of your dipping sauce.
10

You can freeze before frying, and start from step 5 with frozen gyozas later. (You dont need to thaw!)

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Cooksnaps

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Junquo M Hill @junquo

on December 04, 2015 04:41

I'm Japanese living in the States. I have liked cooking since I was little because it's fun for me and I can learn new things sometimes. I'd like to share them with you here. I hope you enjoy.