Chicken Celery Pot-stickers (Japanese Gyoza).
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Chicken Celery Pot-stickers (Japanese Gyoza) cuisine is really a dish that's classified as an easy task to make. through the use of products that exist around you conveniently, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Celery Pot-stickers (Japanese Gyoza) dishes that you just make.
Alright, don't linger, let's course of action this chicken celery pot-stickers (japanese gyoza) formula with 14 components which are surely easy to obtain, and we have to process them at the very least through 10 ways. You should expend a while on this, so the resulting food could be perfect.
Composition Chicken Celery Pot-stickers (Japanese Gyoza):
- Require 1 lb (450 g) for ground chicken.
- Require 1 stalk for celery (minced).
- Give 5 leaves for cabbage (minced).
- Need 1 Tbsp fresh ginger (minced).
- You need 2/3 Tbsp - worcestershire sauce.
- Give 1/8 tsp salt.
- You need 100 of gyoza wraps.
- Need oil and hot water for frying.
- Require - (for dipping sauce):.
- You need 1/2 cup (120 ml) of soy sauce.
- Give 2 Tbsp - vinegar.
- Require 2/3 Tbsp for sesame oil.
- Give 1 Tbsp for fresh ginger (finely grated).
- Give 6 for green onions (thinly sliced).
Chicken Celery Pot-stickers (Japanese Gyoza) step by step:
- Wash cabbage and celery, dry and mince. Dry them well or it will make gyozas stick together and soggy. Scrape ginger skin, and mince..
- In a medium bowl, mix meat, cabbage, celery, ginger, worcestershire sauce and salt. Mix well until sticky..
- 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..
- I used these small round wraps but you can also use square wonton wraps..
- Heat oil and put your gyozas in a frying pan on medium low heat..
- When one side becomes lightly brown, add 1/4 cup (60ml) hot water and steam fry with lid on..
- While your gyozas are cooking, mix all the ingredients together for your dipping sauce..
- 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..
- 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..
- You can freeze before frying, and start from step 5 with frozen gyozas later. (You dont need to thaw!).
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