Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken celery pot-stickers (japanese gyoza). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Chicken Celery Pot-stickers (Japanese Gyoza) is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. 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 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):
- Make ready 1 lb (450 g) ground chicken
- Prepare 1 stalk celery (minced)
- Take 5 leaves cabbage (minced)
- Get 1 Tbsp fresh ginger (minced)
- Take 2/3 Tbsp worcestershire sauce
- Prepare 1/8 tsp salt
- Make ready 100 gyoza wraps
- Prepare oil and hot water for frying
- Get (for dipping sauce):
- Get 1/2 cup (120 ml) soy sauce
- Get 2 Tbsp vinegar
- Make ready 2/3 Tbsp sesame oil
- Prepare 1 Tbsp fresh ginger (finely grated)
- Prepare 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!
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