Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, chicken celery pot-stickers (japanese gyoza). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Chicken Celery Pot-stickers (Japanese Gyoza) is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Chicken Celery Pot-stickers (Japanese Gyoza) is something that I have loved my entire life. They are fine and they look fantastic.
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!
To get started with this particular 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 cook it.
The ingredients needed to make Chicken Celery Pot-stickers (Japanese Gyoza):
- Get 1 lb (450 g) ground chicken
- Take 1 stalk celery (minced)
- Prepare 5 leaves cabbage (minced)
- Prepare 1 Tbsp fresh ginger (minced)
- Take 2/3 Tbsp worcestershire sauce
- Make ready 1/8 tsp salt
- Make ready 100 gyoza wraps
- Prepare oil and hot water for frying
- Prepare (for dipping sauce):
- Prepare 1/2 cup (120 ml) soy sauce
- Make ready 2 Tbsp vinegar
- Prepare 2/3 Tbsp sesame oil
- Make ready 1 Tbsp fresh ginger (finely grated)
- Get 6 green onions (thinly sliced)
A traditional, authentic Japanese Gyoza recipe! Learn how to make these Japanese dumplings / potstickers, including a video showing how to Though you can find gyoza in many eating places in Japan, the most traditional place they are found is in ramen joints. A big bowl of steaming ramen and. Just because you're low carbing keto-ing it doesn't mean you can't enjoy yourself some Japanese potstickers / 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!)
We made this recipe to cut out all the carbs but keep the authentic taste of a Japanese potsticker! Makes for a perfect appetizer or even main dish if you choose to go that route! With food processor running, drop in celery and garlic and finely chop. 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.
So that is going to wrap it up for this exceptional food chicken celery pot-stickers (japanese gyoza) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
