Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chicken celery pot-stickers (japanese gyoza). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too. I double the recipe and basted the chicken a couple min. before taking off the grill and served the rest at the table.
Chicken Celery Pot-stickers (Japanese Gyoza) is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Chicken Celery Pot-stickers (Japanese Gyoza) is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken celery pot-stickers (japanese gyoza) using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Chicken Celery Pot-stickers (Japanese Gyoza):
- Prepare 1 lb (450 g) ground chicken
- Prepare 1 stalk celery (minced)
- Make ready 5 leaves cabbage (minced)
- Take 1 Tbsp fresh ginger (minced)
- Make ready 2/3 Tbsp worcestershire sauce
- Take 1/8 tsp salt
- Prepare 100 gyoza wraps
- Make ready oil and hot water for frying
- Prepare (for dipping sauce):
- Get 1/2 cup (120 ml) soy sauce
- Prepare 2 Tbsp vinegar
- Take 2/3 Tbsp sesame oil
- Take 1 Tbsp fresh ginger (finely grated)
- Prepare 6 green onions (thinly sliced)
A big bowl of steaming ramen and. These come together with mostly supermarket ingredients. You may have to go to an Asian market to get gyoza wrappers, but the trip is worth it. Finn Pot Stickers Gyoza Japanese Food arkivbilder i HD og millioner av andre royaltyfrie arkivbilder, illustrasjoner og vektorer i Shutterstock-samlingen. pot stickers , gyoza , japanese food.
Steps to make Chicken Celery Pot-stickers (Japanese Gyoza):
- 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!)
Gyoza are also known as Japanese potstickers, made with round wonton wrappers that are called gyoza wrappers. Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice-cold water, remove and drain thoroughly. Place gyozas in skillet, close together and fry till golden.
So that is going to wrap it up with this special food chicken celery pot-stickers (japanese gyoza) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
