Teriyaki Chicken Gyoza
A small twist on a traditional Japanese dish.
Posted by jodi.dobinsky
About
Gyoza rank among my favorite Japanese dishes so one day when I saw that the ground chicken was on sale (and positioned perfectly next to the gyoza wrappers) I decided it was time to give making them a try.
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You Will Need (13 things)
- 420 g Ground Chicken (Roughly 1 1/2 c)
- Light Brown Sugar
- Red Pepper
- Gyoza
- 1 cup Panko
- ¼ cup Brown Sugar
- ¼ cup Soy Sauce (Or ponzu)
- 1 tbsp Lime Juice
- ½ tsp Crushed Red Pepper
- ¼ tsp Curry Powder
- 3 Minced Garlic Cloves
- 4 tbsp Olive Oil
- 30 Gyoza Wrapper (The packages at my supermarket come with 30.)
Steps (8 steps, 40 minutes)
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1
Assemble your ingredients. For my lime juice I used a local lime called hebesu and I substituted the soy sauce for my favorite citrus ponzu, but soy sauce works just as well.
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2
Mix together the ground chicken (ground pork would also work well) and the panko.
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3
In a separate bowl, mix together the brown sugar, soy sauce, lime juice, the red pepper, curry powder, and the minced garlic. Add the sauce to the ground meat and mix well.
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4
Prepare your work surface. You'll need a small container of water, a plate for the finished product, and a flat surface to work on. I tend to use a cutting board just because it works best for me.
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5
Place your gyoza wrappers on your work surface. Put about a spoonful of your meat mixture on the skins. Dip your finger in the water and wet the edges of the wrapper. Now you'll need to pinch the two sides together. This video has a great guide on how to achieve the pleats: https://www.youtube.com/watch?v=9uzGezdkuso
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6
Now the gyoza are ready to cook.
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7
Fry the gyoza on low heat in about 2 T of olive oil. Cook for 6-8 minutes, turning every minute or so to prevent them form burning. I use cooking chopsticks to do this. Transfer the finished gyoza to a bowl with a paper towel in it to drain.
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8
Enjoy the finished product.