I experimented a lot before getting to this version of chicken dumplings. By using tofu instead of eggs they become very light and fluffy. I left out sake since the dumplings can sometimes contain too much alcoholic depending on the temperature they are cooked at, and instead of using pepper I used ginger to for added flavor.I recommend using a mixture of 100 g of ground white or breast chicken meat and 100 g of dark or thigh meat. Combine the dumpling mixture very very well. For 15 pieces. Recipe by Kichiri-monja

Craving for Chicken Dumplings? Here you go with a recipe of Chicken dumplings.Follow this recipe to make a delicious dumpling meal.

I ❤️ dumplings 🥟 so much. I literally grew up with dumplings 🥟 My Mom made lots of different kinds of dumplings when I was a kid. Now my daughter also ❤️ dumplings as much. This is one of the kinds that I like the most. Will try to share some others next time 😊😋Please follow my Instagram @jenscookingdiary (Indonesian recipes) and @jenscookdineandtravel (English recipes) if you like my recipes 🙏🏻😊😘

My kids like dumpling for snacks. If we went to Chinese Restaurant, they were ordering gyoza. Then I tried to make it at home. And they like it so much :)

I substituted noodles for dumplings

They used to sell frozen chicken wing dumplings, but they stopped stocking them in my neighborhood stores, so I took on the challenge!Only a little filling is needed, so you can make these when you have some filling left over from a previous gyoza dumpling batch.It's a bit of a bother if the bones break during cooking. When breaking the joints, hold the chicken in the middle and twist.You can eat them as-is, but the dumplings are also great dipped in a little ponzu sauce.You can do everything up to Step 6 the day before. For 10. Recipe by Musumedaburu

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

This is one of our standard go-to dishes in my house.Step 2 : Turn the heat off while you add the gyoza to the pan.Step 2 : Mix the flour before adding.Step 4 : Double the amount of cake flour and water if you are making a lot of gyoza. Recipe by Yuuyuu0221

My girlfriend taught me this recipe when I was 17 and said she grew up on it in Texas. I was convinced I would hate it because I never ate stuff out of a can. Well she converted me. I added the paprika and nutmeg for my own taste. It has been made at my house at least once a month for 20 years.

best chicken dumplings out there so good!!!!!

After being duped by stores and stall venders telling its vegetarian dumplings only to find out once I got home that it has meat in it.I decided to make my own.

I saw a similar recipe in a magazine. In that recipe, the gyoza didn't have garlic, garlic chives or oyster sauce but was seasoned with Chinese chicken stock powder and doubled amount of Japanese leek. I prefer my seasonings on the strong side (though I try not to have it on the day before my massage appointments).The top photo shows how I fried 20 gyoza in one go, so you can't see the gyoza wings very well. Even if you don't make the wings, the bottoms will be crispy and good. If you want to gyoza wings, make 2 lines of 5 in the frying pan and fry in two batches. In that case, double the amount of flour dissolved in water.You might see lump-free (no-sift) flour sold in shops, so if you get hold of that, you can just dissolve it in water instead of hot water. For 20, using large-sized gyoza skins. Recipe by demel_chocola