Recipe ingredients and directions:
2 boneless skinless chicken breast halves
1/3-1/2 c finely minced water chestnuts
1/3 cup minced bamboo shoots
1/3 c minced ok choy
1/4 cup minced green onion
2Tbsp each soy sauce, hoisin sauce and oyster sauce
1 Tbsp sesame oil
Gyoza Sauce (follows)
Cook and cool the chicken slightly, then mince. Combine with the
water chestnuts, bamboo shoots, bok choy, green onion, and sauces
(except Gyoza Sauce-that's for dipping). Stir in sesame oil.
Place a teaspoon full of filling on each gyoza wrapper, wet 1/2 of
the edge lightly with your fingertip dipped in water, and seal.
(Hint: only take out about 10 wrappers at a time as they dry
quickly). You can fill as many as you like..they will keep in the
refirdgerator for a couple of days, and also freeze wonderfully.
In a frying pan that you have a lid for, put approx 1/8 cup of oil
(sesame, peanut or vegetable). Fry the gyoza until browned, then
pour in 1/4 cup water or chicken broth and cover for 1 minute.
Remove from pan, wipe it out, and repeat. Serve with soy sauce or
the sauce below.
1/2 cup soy sauce
2 tsp sesame oil
2 tsp quality hot sauce
1 Tsp chopped green onions
Combine in a shallow bowl and whisk lightly with a fork or mini-whisk.
Category: Asian Recipes