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Chicken gyozas
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Japanese-inspired chicken mince parcels for a delicious start to your meal.
Ingredients:
  • 300g Free Range Chicken Mince
  • 250.00 ml finely shredded white cabbage
  • 2 green onions, ends trimmed, thinly sliced
  • 2 tsp finely grated ginger
  • 1 small garlic clove, crushed
  • 40.00 ml tamari (see note)
  • 2 tsp sake
  • 5.00 gm caster sugar
  • 1 tsp sesame oil
  • Pinch ground white pepper
  • 40 gowgee or gyoza wrappers
  • 9.20 gm peanut oil
  • 40.00 gm water
  • Green onions, thinly sliced, to serve
  • Tamari (see note), to serve
Instructions:
  • Mix together the chicken mince, cabbage, green onions, ginger, garlic, tamari, sake, sugar, sesame oil, and pepper in a bowl.
  • On a clean work surface, lay a gyoza wrapper. Spoon a heaping teaspoon of the chicken mixture onto the center of the wrapper. Brush the edge lightly with water. Pleat the edge 4-5 times using your fingertips. Fold over to seal the filling inside. Transfer to a plate and continue with the remaining mix and wrappers.
  • In a large frypan, heat peanut oil over high heat until it just starts to smoke. Take the pan off the heat. Arrange the dumplings on the pan's base. Place the pan back on heat and cook for 2 minutes until the base of the dumplings turns golden. Evenly sprinkle water over the gyozas. Cover and cook for 3-4 minutes until the gyozas are fully cooked and the water has evaporated. Remove from heat and let sit for 2 minutes before serving.
  • Transfer to a beautiful platter and generously garnish with fresh green onions. Enjoy right away with a side of flavorful tamari sauce.

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