Level: Intermediate Time: 15 mins
– 2 tbs. Peanut Oil
– 1 pack Gyoza wrappers, store bought is fine
– 1 lb. Ground Chicken
– 2 tsp. Fresh garlic, minced
– 2 tbs. Fresh ginger, minced
– 3 tbs. Scallion, thinly sliced
– 3/4 cup Napa cabbage, salted and julienned
– 1 tbs. Light soy sauce
– 2 tsp. Sake
– 1 tsp Sesame oil
– To taste Salted
– To taste Freshly ground black pepper
– 1 cup Nong’s Khao Man Gai Sauce
– 1 tbs. Rayu (Japanese Chili – Sesame oil)
Let’s Do This!
1. Cut Napa cabbage into thin slices. Place in a colander and salted generously. Leave for 15 minutes. Wash and squeeze out as much moisture as possible
2. Place ground chicken in a mixing bowl and add the rest of the ingredients. Mix thoroughly.
3. For each dumpling, hold a wrapper in a slightly cupped hand. Scoop up about 1 tbs. of filling with a spoon and position it slightly off-center toward the upper half of the wrapper, pressing and shaping it into flat mound and keeping about 1/2 inch of wrapper clear on all sides. Fold, pleat, and press to enclose the filling and create a half-moon.
Place the finished dumpling on a dry or lightly floured plate.
4. Heat a medium non-stick pan over medium high heat on a stope top. Add Peanut oil and place dumplings sealed side up in the pan. Cook for 1-2 minutes or until golden brown.
5. Add 1/ cup of water to pan and cover with a lid or aluminum foil. Steam for 6-8 minutes or until cooked through.
6. Mix Nong’s Khao Man Gai Sauce with Rayu and serve immediately