Easiest Way to Prepare Award-winning Chicken Celery Pot-stickers (Japanese Gyoza)

Hello everybody, it's Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Simple Way to Make Homemade Chicken Celery Pot-stickers (Japanese Gyoza). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Celery Pot-stickers (Japanese Gyoza), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Celery Pot-stickers (Japanese Gyoza) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Celery Pot-stickers (Japanese Gyoza) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Celery Pot-stickers (Japanese Gyoza) estimated approx 50 mins.

To get started with this particular recipe, we have to first prepare a few components. You can cook Chicken Celery Pot-stickers (Japanese Gyoza) using 14 ingredients and 10 steps. Here is how you can achieve it.

This is my husband's favourite gyoza. It might seem like a lot of work, but when you use pre-made wraps, it's not really. I think it's a lot of fun! I used to have them with simple vinegar but my husband loves this flavourful dipping sauce with gyoza. It also makes a wonderful salad dressing! Shrimp is also good in place of the chicken.

Ingredients and spices that need to be Take to make Chicken Celery Pot-stickers (Japanese Gyoza):

1. 1 lb (450 g) ground chicken
2. 1 stalk celery (minced)
3. 5 leaves cabbage (minced)
4. 1 Tbsp fresh ginger (minced)
5. 2/3 Tbsp worcestershire sauce
6. 1/8 tsp salt
7. 100 gyoza wraps
8. oil and hot water for frying
9. (for dipping sauce):
10. 1/2 cup (120 ml) soy sauce
11. 2 Tbsp vinegar
12. 2/3 Tbsp sesame oil
13. 1 Tbsp fresh ginger (finely grated)
14. 6 green onions (thinly sliced)

Instructions to make to make Chicken Celery Pot-stickers (Japanese Gyoza)

1. Wash cabbage and celery, dry and mince. Dry them well or it will make gyozas stick together and soggy. Scrape ginger skin, and mince.
2. In a medium bowl, mix meat, cabbage, celery, ginger, worcestershire sauce and salt. Mix well until sticky.
3. Put the mix (about 1/2 tbsp) on a wrap then smear some water around the wrap with your finger. Fold the wrap in half and pinch the edges. If you make 4~5 tucks, it seems more pro made.
4. I used these small round wraps but you can also use square wonton wraps.
5. Heat oil and put your gyozas in a frying pan on medium low heat.
6. When one side becomes lightly brown, add 1/4 cup (60ml) hot water and steam fry with lid on.
7. While your gyozas are cooking, mix all the ingredients together for your dipping sauce.
8. While mixing together your ingredients for the sauce, listen carefully to the frying pan. When it starts to make a popping sound, open the lid and add a little bit of sesame oil or the oil of your choice (I like to use coconut oil). Cook until the bottoms are crispy.
9. When all the water is gone and they are crispy on the bottom, serve on a plate with a small bowl of your dipping sauce.
10. You can freeze before frying, and start from step 5 with frozen gyozas later. (You dont need to thaw!)

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