Chicken Yaki Gyoza with Umeboshi and Shiso
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Chicken Yaki Gyoza with Umeboshi and Shiso
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Ingredients
- 100 g boneless chicken thigh
- 100 g ground chicken
- 50 g yellow onion finely diced
- 20 perilla (shiso) leaves shredded
- 2 tbsp umeboshi paste 2 medium umeboshi makes about 1 tbsp of paste
- 50 g green cabbage finely diced
- 30 g garlic chive(s) finely chopped
- 1 tbsp sake
- 1 tsp soy sauce
- ½ tsp salt
- 1 pinch ground black pepper
- 1 tsp grated ginger root or ginger paste
- 1 tbsp sesame seeds to drizzle - optional
- 25 Gyoza wrappers
- 1 tbsp cooking oil
- 150 ml freshly boiled water
- ½ tbsp toasted sesame oil
- Ponzu Sauce for dipping
Instructions
- Finely chop 100 g boneless chicken thigh. The pieces should be smaller than bitesize but chunkier than ground chicken.
- Add the finely chopped chicken to a large mixing bowl along with 100 g ground chicken, 50 g yellow onion, 20 perilla (shiso) leaves, 2 tbsp umeboshi paste, 50 g green cabbage, 30 g garlic chive(s), 1 tbsp sake, 1 tsp soy sauce, ½ tsp salt, 1 pinch ground black pepper, 1 tsp grated ginger root and 1 tbsp sesame seeds.
- Mix until all the ingredients are evenly distributed.
- Take a gyoza wrapper and add about 1 tbsp of the filling to the center, leaving a finger-width border around the edge. Wet the edges with a little water.
- Fold the wrapper in half without letting the sides touch yet. Pinch one corner and start pleating.
- Fold and press to make the pleats until the gyoza is close.
- Press the edges down firmly to ensure it is properly sealed.
- Repeat until all of the gyoza wrappers and filling are used up.
- Heat a frying pan on medium and add 1 tbsp cooking oil. Once hot, place the gyoza in the pan with the flat side facing down and fry until the bottoms are crispy and brown (approx 3-5 minutes).
- Pour 150 ml freshly boiled water around the pan. (Be careful of oil splashing.)
- Place a lid on top and cook until the liquid is almost gone.
- Remove the lid and continue to cook until the liquid is completely gone. Drizzle with ½ tbsp toasted sesame oil and cook for 1 more minute before removing the pan from the heat.
- Arrange on plates and serve with ponzu sauce.
- Enjoy!
Notes
- Uncooked gyoza can be stored in the freezer in a sealed container for up to 1 month. Cook from frozen and increase the cooking time by a few minutes.
- Leftover cooked gyoza can be stored in the fridge for 24 hours. Pan fry again to reheat and revive their crispy base.
Nutrition Information
Show Details
Serving
21.3g
Calories
38kcal
(2%)
Carbohydrates
3.2g
(1%)
Protein
2g
(4%)
Fat
2.1g
(3%)
Saturated Fat
0.44g
(2%)
Polyunsaturated Fat
0.57g
Cholesterol
7mg
(2%)
Sodium
147mg
(6%)
Fiber
0.4g
(2%)
Nutrition Facts
Serving: 25gyoza
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Serving | 21.3g | |
| Calories | 38kcal | 2% |
| Carbohydrates | 3.2g | 1% |
| Protein | 2g | 4% |
| Fat | 2.1g | 3% |
| Saturated Fat | 0.44g | 2% |
| Polyunsaturated Fat | 0.57g | 3% |
| Cholesterol | 7mg | 2% |
| Sodium | 147mg | 6% |
| Fiber | 0.4g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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