Wrap up these little parcels of chicken mince for a tasty beginning to your Japanese inspired dinner.
Preparation Time
15 minutes
Cooking Time
10 minutes
Makes
40
Ingredients
- 300g chicken mince
- 1 cup finely shredded white cabbage
- 2 green onions, ends trimmed, thinly sliced
- 2 tsp finely grated ginger
- 1 small garlic clove, crushed
- 2 tbsp tamari (see note)
- 2 tsp sake
- 1 tsp caster sugar
- 1 tsp sesame oil
- Pinch ground white pepper
- 40 gowgee or gyoza wrappers
- 2 tsp peanut oil
- 2 tbsp water
- TO SERVE
- Green onions, thinly sliced
- Tamari (see note)
Method
Combine chicken mince, cabbage, green onions, ginger, garlic, tamari, sake, sugar, sesame oil and pepper in bowl.
Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoon of chicken mixture on to the centre of the wrapper. Brush the edge with a little water. Use your fingertips to pleat the edge 4-5 times. Fold over to enclose the filling. Place on a plate. Repeat with remaining mix and wrappers.
Heat peanut oil in a large frypan over high heat until just smoking. Remove from heat. Arrange the dumplings over the base of the pan. Return to heat and cook for 2 minutes or until the base of the dumplings are golden. Sprinkle water evenly over the gyozas. Cook, covered, for 3-4 minutes or until gyozas are cooked through and water has evaporated. Remove from heat and set aside for 2 minutes.
Place on a serving platter and sprinkle with green onions. Serve immediately with tamari.
Notes
Tamari is a Japanese soy sauce found in the Asian section of grocery stores.
Preparation Time
15 minutes
Cooking Time
10 minutes
Makes
40
Ingredients
- 300g chicken mince
- 1 cup finely shredded white cabbage
- 2 green onions, ends trimmed, thinly sliced
- 2 tsp finely grated ginger
- 1 small garlic clove, crushed
- 2 tbsp tamari (see note)
- 2 tsp sake
- 1 tsp caster sugar
- 1 tsp sesame oil
- Pinch ground white pepper
- 40 gowgee or gyoza wrappers
- 2 tsp peanut oil
- 2 tbsp water
- TO SERVE
- Green onions, thinly sliced
- Tamari (see note)
Method
Combine chicken mince, cabbage, green onions, ginger, garlic, tamari, sake, sugar, sesame oil and pepper in bowl.
Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoon of chicken mixture on to the centre of the wrapper. Brush the edge with a little water. Use your fingertips to pleat the edge 4-5 times. Fold over to enclose the filling. Place on a plate. Repeat with remaining mix and wrappers.
Heat peanut oil in a large frypan over high heat until just smoking. Remove from heat. Arrange the dumplings over the base of the pan. Return to heat and cook for 2 minutes or until the base of the dumplings are golden. Sprinkle water evenly over the gyozas. Cook, covered, for 3-4 minutes or until gyozas are cooked through and water has evaporated. Remove from heat and set aside for 2 minutes.
Place on a serving platter and sprinkle with green onions. Serve immediately with tamari.
Notes
Tamari is a Japanese soy sauce found in the Asian section of grocery stores.
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