Hello, I’m Laura. Today, I’m gonna show you how to prepare chicken celery pot-stickers (japanese gyoza) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken Celery Pot-stickers (Japanese Gyoza) Recipe
Chicken Celery Pot-stickers (Japanese Gyoza) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Chicken Celery Pot-stickers (Japanese Gyoza) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have chicken celery pot-stickers (japanese gyoza) using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Chicken Celery Pot-stickers (Japanese Gyoza):
- Make ready 1 lb (450 g) ground chicken
- Take 1 stalk celery (minced)
- Take 5 leaves cabbage (minced)
- Prepare 1 Tbsp fresh ginger (minced)
- Prepare 2/3 Tbsp worcestershire sauce
- Take 1/8 tsp salt
- Make ready 100 gyoza wraps
- Take oil and sausage water for frying
- Prepare (for dipping sauce):
- Make ready 1/2 cup (120 ml) soy sauce
- Prepare 2 Tbsp vinegar
- Make ready 2/3 Tbsp sesame oil
- Prepare 1 Tbsp fresh ginger (finely grated)
- Prepare 6 green onions (thinly sliced)
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) sausage 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!)
So that is going to wrap it up with this exceptional dish chicken celery pot-stickers (japanese gyoza) recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
