Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken celery pot-stickers (japanese gyoza). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Chicken Celery Pot-stickers (Japanese Gyoza) is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Chicken Celery Pot-stickers (Japanese Gyoza) is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook chicken celery pot-stickers (japanese gyoza) using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Celery Pot-stickers (Japanese Gyoza):
- Take 1 lb (450 g) ground chicken
- Get 1 stalk celery (minced)
- Make ready 5 leaves cabbage (minced)
- Get 1 Tbsp fresh ginger (minced)
- Take 2/3 Tbsp worcestershire sauce
- Take 1/8 tsp salt
- Prepare 100 gyoza wraps
- Make ready oil and hot water for frying
- Get (for dipping sauce):
- Get 1/2 cup (120 ml) soy sauce
- Take 2 Tbsp vinegar
- Prepare 2/3 Tbsp sesame oil
- Make ready 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) 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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