Serve gyoza with soy sauce for dipping. This serves 6 as a starter.
|3||Chicken thighs (Main)|
|2 tsp||Fresh ginger|
|1 Tbsp||Soy sauce|
|½ tsp||Sesame oil|
|25||Gyoza wrappers, or wonton wrappers (Main)|
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- Place chopped chicken, garlic, chopped and steamed cabbage, grated ginger, soy sauce, sesame oil and chopped chives in the bowl of a food processor and pulse until well mixed.
- Place spoonfuls of filling onto each Gyoza (or wonton) wrapper (gyoza wrappers are round so if using wonton wrappers cut into a circle with a sharp cookie cutter).
- Fold the wrapper over the filling to form a half circle, dampen edges and press to seal.
- Heat oil to a depth of 1cm in a deep-sided frying pan and, when hot, cook gyoza quickly in batches until golden and crisp. Drain on paper towels.