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Ingredients Kale & Chicken Gyoza:
- Take 120 g of Kale leaves removed from thick stems *OR as much as you like
- Make ready 500 g Chicken Mince
- Get 1 clove Garlic *grated
- Give 1 for small piece Ginger *grated
- Provide 1/2 teaspoon for Salt
- Give White Pepper
- Need 50 sheets - Gyoza Skins
- Require for Oil
- Give - 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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