Recipe of Easy Boiled Chicken Gyoza Dumplings

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, easy boiled chicken gyoza dumplings. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Easy Boiled Chicken Gyoza Dumplings is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Easy Boiled Chicken Gyoza Dumplings is something that I have loved my whole life. They’re fine and they look wonderful.

Simple Way to Prepare Easy Boiled Chicken Gyoza Dumplings

To get started with this recipe, we have to prepare a few components. You can cook easy boiled chicken gyoza dumplings using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Easy Boiled Chicken Gyoza Dumplings:

1. Take 100 to 200 grams Ground chicken (dark meat)
2. Get 1 stalk Japanese leek
3. Make ready 1 Egg
4. Make ready 2 tbsp Weipa
5. Get 2 tbsp Hot water
6. Make ready 1 Sesame seeds
7. Get 1 packet Gyoza skins

Instructions

Steps to make Easy Boiled Chicken Gyoza Dumplings:

1. Dissolve the Weipa paste in the hot water. If you don't have any Weipa, use Chinese soup stock granules and a little soy sauce.
2. Finely chop the leek: Make cuts along the length diagonally, on both sides. Slice, and you'll end up with very fine dice.
3. The ground chicken I used is from the thigh; it's juicier than breast meat. If you only have ground white chicken, add a little sesame oil to make it juicier.
4. Mix the ground chicken and the dissolved soup stock from step 1 until the mixture is sticky. Add the egg, leek and sesame seeds and mix well. It's OK if the mixture is very loose.
5. Wrap the mixture in gyoza skins in any shape you like. Form any leftover mixture into meatballs.
6. Bring a pan of water to a boil, and put in the meatballs first with a spoon.
7. Put in the gyoza dumplings. When they come floating to the surface and the skins are transparent they are done.
8. Eat with ponzu sauce. They're bouncy and juicy on the inside.
9. You can cool the meatballs and freeze them for use later in hot pots and so on.
10. This is a hamburger I made for my daughter with the meat mixture, panfried in a frying pan with cheese on top. You don't need any ketchup.

As simple as that How to Make Easy Boiled Chicken Gyoza Dumplings

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