Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken celery pot-stickers (japanese gyoza). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken Celery Pot-stickers (Japanese Gyoza) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Chicken Celery Pot-stickers (Japanese Gyoza) is something which I’ve loved my whole life.
Gyoza or Japanese Potstickers are a great meal or snack. Below is a detailed ingredient list for the Filling. Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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):
- Make ready 1 lb (450 g) ground chicken
- Make ready 1 stalk celery (minced)
- Prepare 5 leaves cabbage (minced)
- Prepare 1 Tbsp fresh ginger (minced)
- Make ready 2/3 Tbsp worcestershire sauce
- Make ready 1/8 tsp salt
- Prepare 100 gyoza wraps
- Prepare oil and hot water for frying
- Get (for dipping sauce):
- Prepare 1/2 cup (120 ml) soy sauce
- Take 2 Tbsp vinegar
- Take 2/3 Tbsp sesame oil
- Get 1 Tbsp fresh ginger (finely grated)
- Get 6 green onions (thinly sliced)
With food processor running, drop in celery and garlic and finely chop. Sesame Chicken Potstickers - Potstickers are unbelievably easy to make. Baked Pot Stickers with Dipping Sauce. Homemade Gyoza (Japanese potstickers) recipe with detailed instructions with photos and video; Learn how to make fillings and fold gyoza!
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. These chicken potstickers are also a good excuse to recruit family or friends in the wrapping process — many hands make for less work!
So that is going to wrap this up for this exceptional food chicken celery pot-stickers (japanese gyoza) recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
