CHICKEN GYOZA

Method

  1. Put your cabbage in enough water to steam. Steam until soft, drain and put to one side. Once cooled finely chop.
  2. Add the cabbage to a mixing bowl with the rest of the ingredients (up to and including the sea salt). Mix your ingredients together.
  3. Place a wrapper on a clean surface next to the gyoza mix and a small bowl of water. Place a heaped teaspoon of the mixture in the middle of one of the wrappers, moisten the edge with water (using your finger). Fold the wrapper in half over the filling and pinch it in the centre. Just pleating one side, side facing you, so one side is pleated and the other flat.
  4. Once you have made enough. Heat a little oil (ground nut oil is good) in a frying pan on a medium heat. When hot lightly panfry the bottom and then pour a small amount of water into the pan and cover with a lid. Steam for 5 mins top. Devour your gyozas with your dipping sauce, make dipping sauce by mixing ingredients together in a bowl.

 

Shopping List

  • chinese cabbage, ΒΌ small head
  • 2 chicken breasts, minced (or buy ready minced 300g)
  • handful of edamame beans (peas will do)
  • 6 spring onions minced
  • 3 cm ginger peeled and finely grated
  • 2 garlic cloves, crushed
  • 3 tsp soy sauce
  • 3 tsp sesame oil
  • 2 tsp dry sherry or rice wine
  • 2 limes, zest
  • small bunch coriander leaves
  • pinch sea salt
  • gyoza wrappers (around 30+)
  • DIPPING SAUCE
  • 3 tbs rice wine vinegar
  • 3 tbs soy sauce
  • 1 tsp sesame oil
  • half lime juice
  • 1 chilli, deseeded and finely chopped
  • 2 spring onions minced
  • 2 cm ginger, finely grated