Ingredients (4 servings)
| Dumpling skin | 1 pack (for 20-25 pieces) |
|---|---|
| Minced chicken | 200 g |
| Chinese chive | 1/2 bunch |
| Chinese cabbage | 2 leaves |
| Vegetable oil | 1 tbsp |
| 【A】 Chicken soup stock powder | 1 tsp |
| Oyster sauce | 2 tsp |
| Sesame oil | 1 tsp |
| Potato Starch | 1 tbsp |
| 【Dipping sauce】 Soy sauce | As needed |
| Vinegar | As needed |
| S&B La-Yu (Chili Oil) | As needed |
Directions
- Chop chinese chive and chinese cabbage into fine pieces.
- Put minced chicken and 【A】 in a bowl, then mix well. Add ingredients of (1) and mix well.
- Put 【2】 on dumpling skin and wrap.
- Add oil in a frying pan and turn the heat on. Place Gyoza (3) on it.
When the surface is browned, add water up to 1/3 height of Gyoza.
Then put the lid on the frying pan and steam-cook it on medium-high heat for 4-5 min. - Remove the lid, cook it over high heat until the liquid evaporates.
- If there is a lot of water, remove water by opening the lid slightly. Cook until the surface of Gyoza is crispy.
