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Composition for Chicken Celery Pot-stickers (Japanese Gyoza):
- Give 1 lb (450 g) of ground chicken
- Give 1 stalk celery (minced)
- Make ready 5 leaves cabbage (minced)
- Give 1 Tbsp for fresh ginger (minced)
- Prepare 2/3 Tbsp - worcestershire sauce
- Make ready 1/8 tsp - salt
- Get 100 of gyoza wraps
- Give - oil and hot water for frying
- Get of (for dipping sauce):
- Get 1/2 cup (120 ml) - soy sauce
- You need 2 Tbsp for vinegar
- Require 2/3 Tbsp of sesame oil
- You need 1 Tbsp - fresh ginger (finely grated)
- Get 6 - green onions (thinly sliced)
Chicken Celery Pot-stickers (Japanese Gyoza) instructions:
- 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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