Recipe Shopping List
- In a large bowl combine chicken mince, garlic, ginger, water chestnuts, cabbage, green onions, coriander, light soy, sesame oil, sugar, and pepper in bowl
- Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoon of chicken mixture on to the centre of the wrapper. Brush the edge with a little water. Use your fingertips to pleat the edge 4-5 times. Fold over to enclose the filling. Place on a plate. Repeat with remaining mix and wrappers
- Heat peanut oil in a large non-stick frypan over high heat until just smoking. Remove from heat. Arrange the dumplings over the base of the pan. Return to heat, reduce heat to medium and cook for 2 minutes or until the base of the dumplings are golden. Sprinkle approximately 2 tablespoons of water evenly over the gyozas. Cover and cook for 3-4 minutes or until gyozas are cooked through and water has evaporated. Remove from heat and set aside for 2 minutes. (You may need to do these in 2 batches)
- Serve gyozas with extra light soy sauce, pickled ginger, cucumber ribbons, coriander sprigs and brown rice, if desired
More Appetisers recipes from Lilydale
No reviews for this recipe yet.
Related: Dumplings Gyoza Appetisers Mince Chicken Dinner Party New Year's Eve / Day Party Spring Summer Wedding Weekends Japanese High Protein Free Range Dairy Free Caster sugar chicken mince coriander Garlic ginger gow gee wrappers Light Soy Sauce Onions peanut oil Sesame Oil water chestnuts wombok pickled ginger