Chicken Gyoza

sudachirecipes.com

with umeboshi & shiso

These unique chicken pan-fried gyoza are flavored with pickled plums and perilla leaves. The subtly sour and refreshing taste paired with tangy ponzu sauce is totally addictive!

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Chicken Gyoza with Umeboshi & Shiso

Yield

25 gyoza

Type

pan-fry

Time

40 minutes

Level

easy

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what you'll need:

» chicken thigh » ground chicken » yellow onion » perilla leaves (shiso) » umeboshi paste » green cabbage » garlic chives » sake » soy sauce

what you'll need:

» salt » black pepper » grated ginger » sesame seeds » gyoza wrappers » cooking oil » freshly boiled water » sesame oil » ponzu sauce

Chop chicken thigh

Chop the chicken thigh so that the pieces are smaller than bitesize but chunkier than ground chicken.

1

Mix the filling

Add the chicken to a bowl with ground chicken, onions, perilla leaves, umeboshi paste, cabbage, garlic chives, sake, soy sauce, salt, black pepper, grated ginger and sesame seeds.

2

Combine

Mix until all the ingredients are evenly distributed.

3

Assemble

Add about 1 tbsp of filling to the center of a gyoza wrapper and damp the edges with water.

4

Pleat

Fold in half without letting the edges touch and pinch one side. Pleat until the wrapper is closed and press down to secure.

6

Repeat

Repeat until all the wrappers and fillings are used up.

7

Fry

Heat a frying pan on medium and add a drizzle of cooking oil. Once hot, place the gyoza in the pan and fry until the bottom is crispy.

8

Steam

Pour freshly boiled water around the pan. Be careful of splashing oil. Place a lid on the pan and steam until almost all of the water is gone.

9

Drizzle

Remove the lid and continue to cook until the water has completely gone. Then drizzle with sesame oil, fry for one more minute and remove from the heat.

10

Serve

Divide onto serving plates and serve with ponzu sauce. Enjoy!

11

See the full post for more information plus cooking tips and how to store!