Chicken and Tomato Gyoza.
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Alright, don't linger, let's task this chicken and tomato gyoza menu with 11 components which are surely easy to receive, and we have to process them at the very least through 6 methods. You should devote a while on this, so the resulting food could be perfect.
Ingredients - Chicken and Tomato Gyoza:
- Require 50 - sheets(280g) gyoza wrappers.
- Provide 500 g of minced chicken.
- Need 2 of tomatoes.
- Provide 1.5 tbsp - basil pesto (or mix basil, garlic and olive oil in food processor).
- Require 1.5 tbsp for sake or white wine.
- Give 1 tsp for salt.
- Require 2 tbsp - olive oil.
- You need of white pepper.
- Provide 2 tbsp of cooking oil (sunflower, rapseed, etc.).
- You need 150 ml for water.
- Require for fresh basil.
Chicken and Tomato Gyoza how to cook:
- Cut the tomatoes in half, remove the seeds and chop. Leave in the strainer for 10 minutes..
- 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..
- 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..
- 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..
- Pour in water, place the lid immediately and shimmer in mid heat for about 5 minutes until the water has evaporated..
- 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..
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