Chicken and Tomato Gyoza

Name: Chicken and Tomato Gyoza
Total time: 2400 s
Yield: 4-5 servings
Cuisine: British
Ingredients: 50 sheets(280g) gyoza wrappers; 500 g minced chicken; 2 tomatoes; 1.5 tbsp basil pesto (or mix basil, garlic and olive oil in food processor); 1.5 tbsp sake or white wine; 1 tsp salt; 2 tbsp olive oil; white pepper; 2 tbsp cooking oil (sunflower, rapseed, etc.); 150 ml water; fresh basil

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

With a hint of basil. A refreshing alternative to a traditional pork Gyoza.

#japanese

With a hint of basil. A refreshing alternative to a traditional pork Gyoza.

#japanese

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

With a hint of basil. A refreshing alternative to a traditional pork Gyoza.

#japanese

With a hint of basil. A refreshing alternative to a traditional pork Gyoza.

Saved

Ingredients

40 mins

4-5 servings

50sheets(280g) gyoza wrappers
500 gminced chicken
2tomatoes
1.5 tbspbasil pesto (or mix basil, garlic and olive oil in food processor)
1.5 tbspsake or white wine
1 tspsalt
2 tbspolive oil
white pepper
2 tbspcooking oil (sunflower, rapseed, etc.)
150 mlwater
fresh basil

Saved

Steps

40 mins

1

Cut the tomatoes in half, remove the seeds and chop. Leave in the strainer for 10 minutes.
2

Mix the minced chicken, basil pesto, pepper, salt, sake and olive oil in this order, mixing well each time. Add the tomatoes and mix lightly.
3

Place a spoon of the filling in the centre of the gyoza wrap. Spread a dash of water on the edges with your finger. Fold the wrap in half then make 5-6 folds on one side to create the gyoza shape.
4

Heat a non-stick pan in high heat and set the gyoza neatly. No oil is required at this point. Cook with out stirring until the surface is lightly colored.
5

Pour in water, place the lid immediately and shimmer in mid heat for about 5 minutes until the water has evaporated.
6

Take the lid off, pour in the vegetable oil from the top and cook couple of minutes more until the gyoza is crispy on the outside. Use a turner to scrape off from the pan and tip them over to a large plate in one go. Scatter basil leaves for garnish. This Gyoza is good as is with out soy sauce.