Chicken Celery Pot-stickers Japanese Gyoza - ground chicken

Method

• 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 (60cc) 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!)