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Ingredients - Kale & Chicken Gyoza:

Prepare 120 g - Kale leaves removed from thick stems *OR as much as you like.
Give 500 g Chicken Mince.
Provide 1 clove Garlic *grated.
Prepare 1 for small piece Ginger *grated.
Provide 1/2 teaspoon - Salt.
Require for White Pepper.
Give 50 sheets for Gyoza Skins.
Prepare - Oil.
Prepare - Water.

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Kale & Chicken Gyoza start cooking:

Remove thick hard stems from Kale. Wash well..
Boil a kettle of water. Place the leaves in a colander or a large strainer, and pour the boiled hot water carefully over the leaves evenly. This will reduce the volume of the leaves..
Pour cold water over to stop cooking further, drain and squeeze to remove excess water, then chop up..
Combine Chicken Mince, Kale, grated Ginger and Garlic and Salt & Pepper, mix very well until it gets pasty texture..
Put some of the filling onto a Gyoza Skin, moisten the edge of the skin with water, fold the edge about 5 times and close..
Heat 1 tablespoon Oil in a frying pan (non-stick recommended) over medium high heat, arrange Gyoza. Add 1/2 cup water, cover to allow Gyoza to steam until the water is gone. Keep cooking until the bottom of Gyoza turned golden brown..
Serve with your favourite dipping sauce. Japanese mayonnaise with a little bit of Soy sauce was nice! See more Dipping Sauce recipes at http://www.hirokoliston.com/dipping-sauce/.

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