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Chicken Gyoza

If you are not bothered about kosher/halal, you can substitute pork for chicken

Serves 6

Tags: Web

1 batch gyoza skins
500 g chicken
mince the chicken (medium)
1 head pak choi
1 tbsp spring onion
10 g root ginger
3 cloves garlic
finely chop
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp chilli flakes
1 tsp sesame oil
1 tbsp oyster sauce
1 pinch sugar
mix everything together
put a gyoza skin on a plate
place 2tsp mixture in the middle
wet the edges and pinch together, making a wavy edge
Heat 1tbsp oil in a pan
Fry the gyoza fro 3 minutes
add 100ml water
Cover and leave for 3 minutes
Remove cover and cook for a further 2 minutes