Chicken Celery Pot-stickers (Japanese Gyoza)
Chicken Celery Pot-stickers (Japanese Gyoza)

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, chicken celery pot-stickers (japanese gyoza). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too. This is the first time I've ever made pot stickers and I thought they turned out amazing!

Chicken Celery Pot-stickers (Japanese Gyoza) is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Chicken Celery Pot-stickers (Japanese Gyoza) is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken celery pot-stickers (japanese gyoza) using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Celery Pot-stickers (Japanese Gyoza):
  1. Take 1 lb (450 g) ground chicken
  2. Make ready 1 stalk celery (minced)
  3. Make ready 5 leaves cabbage (minced)
  4. Prepare 1 Tbsp fresh ginger (minced)
  5. Make ready 2/3 Tbsp worcestershire sauce
  6. Make ready 1/8 tsp salt
  7. Prepare 100 gyoza wraps
  8. Get oil and hot water for frying
  9. Take (for dipping sauce):
  10. Make ready 1/2 cup (120 ml) soy sauce
  11. Make ready 2 Tbsp vinegar
  12. Take 2/3 Tbsp sesame oil
  13. Prepare 1 Tbsp fresh ginger (finely grated)
  14. Make ready 6 green onions (thinly sliced)

These Homemade pot stickers (with Step by Step Photos, Tips and Tricks) are easier than you · Yum Yum Sauce is a delectable easy seven ingredient Japanese Steakhouse sauce that comes · Garlic Ginger Chicken Potstickers - Homemade potstickers are easier to make than you think. Place gyozas in skillet, close together and fry till golden. Cover, turn heat to low and simmer till water is gone. Serve with dipping sauce as appetizer, or possibly with.

Instructions to make 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!)

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. In my previous life as a chef I made many pot stickers, these little savory packages filled with meat and vegetables, which are both fried to give a nice crispy texture to the bottom, and then steamed to complete the cooking.

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