Chicken and chive gyoza

Serve gyoza with soy sauce for dipping. This serves 6 as a starter.

Ingredients

3	Chicken thighs (Main)
2	Garlic cloves
1 cup	Cabbage
2 tsp	Fresh ginger
1 Tbsp	Soy sauce
½ tsp	Sesame oil
1 Tbsp	Chives
25	Gyoza wrappers, or wonton wrappers (Main)
1 dash	Oil

Directions

1. 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.
2. 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).
3. Fold the wrapper over the filling to form a half circle, dampen edges and press to seal.
4. 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.