Recipe: To Try At Home Addictive Chicken Wing Gyoza Dumplings

Recipe: To Try At Home Addictive Chicken Wing Gyoza Dumplings Delicious, fresh and tasty.

Addictive Chicken Wing Gyoza Dumplings. Addictive Chicken Wing Gyoza Dumplings They used to sell frozen chicken wing dumplings, but they stopped stocking them in my neighborhood stores, so I took on the challenge! It has different taste compare with regular dumplings. Gyoza with Wings are pretty much the same dumplings as the classic gyoza.

They are originally from China but evolved to suit Japanese taste.

Brush edge of half the wrapper with cold water.

Make a semi-circle by folding the wrapper in half.

You can have Addictive Chicken Wing Gyoza Dumplings using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Addictive Chicken Wing Gyoza Dumplings

1. Prepare of Chicken wings - the midsection only.

2. Prepare of Sake.

3. Prepare of Soy sauce.

4. You need of Salt and pepper.

5. It’s of Grated ginger.

6. It’s of The gyoza filling:.

7. Prepare of Ground pork.

8. Prepare of leaves Cabbage.

9. It’s of to 4 tablespoons finely chopped Chinese chives.

10. It’s of Soy sauce.

11. Prepare of Sake.

12. It’s of Sugar.

13. Prepare of Sesame oil.

14. Prepare of to 1 teaspoon Grated garlic.

15. It’s of Katakuriko.

I learned a similar recipe in my Japanese class in high school.

All the differences were that we used a half and half mixture of water and corn starch to seal the gyoza.

Also instead of water when cooking the gyoza you can use a watered down chicken or beef broth instead of just plain water, it gives the dumplings more flavor.

Though you can find gyoza in many eating places in Japan, the most traditional place they are found is in ramen joints.

Addictive Chicken Wing Gyoza Dumplings instructions

1. Cut the joint that connects the thick and thin bones in each chicken wing..

2. Insert a pair of kitchen scissors along the bone, and cut off the flesh and sinew on the bone..

3. Once youve cut away most of the meat with the scissors, use your fingernails to wiggle the meat from the bone up to the joint..

4. Bend the joint backwards, twist it firmly and remove both bones..

5. After doing 3 of these youll get used to it! It's rather satisfying. Be careful not to break the chicken bones… it's messy if you do..

6. Make several holes in the skin with a toothpick. Put the flavoring ingredients and the de-boned chicken wings in a plastic bag, and macerate..

7. Make the gyoza dumpling filling: Mix the ground meat and the flavoring ingredients together well. Add the finely chopped cabbage and chives too, and mix mix mix..

8. Dust the stuffed wings with more katakuriko, and shake off the excess. Deep fry in 340°F/170°C oil until golden brown..

9. Stuff the filling inside the deboned and marinated chicken wings. Stuff them well into all the crevices..

10. Dont over-fill them, though, or they'll be hard to seal closed..

11. Close the cut opening with a toothpick. Sprinkle generously with salt and pepper. I like to sprinkle on quite a bit..

12. Dust the stuffed wings with more katakuriko, and shake off the excess. Deep fry in 340°F/170°C oil until golden brown..

A big bowl of steaming ramen and a side of gyoza.

Even though I can barely manage to get through an entire bowl of ramen myself, I always get gyoza.

A nice big tray that fits lots of gyoza, but still fits in the freezer (this one is the best for all kinds of baking as well); Parchment paper is a must to keep the gyoza from sticking to the tray.

We use parchment paper for SO many things.

Its good to have on hand.