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 chicken thigh boneless
- 100 g ground chicken
- 50 g yellow onion finely diced
- 20 perilla leaves shredded, shiso
- 2 tbsp umeboshi paste 2 medium umeboshi makes about 1 tbsp of paste
- 50 g green cabbage finely diced
- 30 g garlic chives finely chopped
- 1 tbsp sake
- 1 tsp soy sauce
- ½ tsp salt
- 1 pinch black pepper ground
- 1 tsp ginger root or ginger paste, grated
- 1 tbsp sesame seeds to drizzle - optional
- 25 gyoza wrappers
- 1 tbsp neutral cooking oil generic cooking oil
- 150 ml water freshly boiled
- ½ tbsp sesame oil toasted
- 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
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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%)
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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