Easy Boiled Chicken Gyoza Dumplings
Easy Boiled Chicken Gyoza Dumplings

Hello everybody, hope you’re having an incredible day today. 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 little bit unique. This will be really delicious.

Easy Boiled Chicken Gyoza Dumplings is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Easy Boiled Chicken Gyoza Dumplings is something that I have loved my entire life.

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

The ingredients needed to make Easy Boiled Chicken Gyoza Dumplings:
  1. Make ready 100 to 200 grams Ground chicken (dark meat)
  2. Make ready 1 stalk Japanese leek
  3. Make ready 1 Egg
  4. Make ready 2 tbsp Weipa
  5. Take 2 tbsp Hot water
  6. Take 1 Sesame seeds
  7. Prepare 1 packet Gyoza skins
Instructions 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.

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