The best Chicken Celery Pot-stickers (Japanese Gyoza)

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Chicken Celery Pot-stickers (Japanese Gyoza)

Chicken Celery Pot-stickers (Japanese Gyoza)

You can cook Chicken Celery Pot-stickers (Japanese Gyoza) using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Chicken Celery Pot-stickers (Japanese Gyoza) :

  1. You need ground chicken.
  2. You need to prepare celery (minced).
  3. Prepare cabbage (minced).
  4. Provide fresh ginger (minced).
  5. Provide worcestershire sauce.
  6. Use salt.
  7. Use gyoza wraps.
  8. Provide oil and hot water for frying.
  9. Prepare (for dipping sauce):.
  10. You need to prepare soy sauce.
  11. You need vinegar.
  12. You need to prepare sesame oil.
  13. You need to prepare fresh ginger (finely grated).
  14. Prepare green onions (thinly sliced).

Short Tips:

Sometimes all the dish needs could be a squeeze of lemon to require it to the next level. To get most of the juice out of citrus, roll it on a cutting board before slicing in.

instructions :Chicken Celery Pot-stickers (Japanese Gyoza)

  1. Wash cabbage and celery, dry and mince. Dry them well or it will make gyozas stick together and soggy. Scrape ginger skin, and mince..
  2. In a medium bowl, mix meat, cabbage, celery, ginger, worcestershire sauce and salt. Mix well until sticky..
  3. 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..
  4. I used these small round wraps but you can also use square wonton wraps..
  5. Heat oil and put your gyozas in a frying pan on medium low heat..
  6. When one side becomes lightly brown, add 1/4 cup (60ml) hot water and steam fry with lid on..
  7. While your gyozas are cooking, mix all the ingredients together for your dipping sauce..
  8. 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..
  9. 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..
  10. You can freeze before frying, and start from step 5 with frozen gyozas later. (You dont need to thaw!).

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The best Chicken Celery Pot-stickers (Japanese Gyoza)
Collection The best Chicken Celery Pot-stickers (Japanese Gyoza) that are guaranteed to be delicious, Delicious and tasty


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