Tuesday, 5 January 2016
Chicken Gyoza recipe
I don't know if there is any Asian cuisine that doesn't offer Delicious treats.
Whether you want Chinese pot stickers, Japanese gyoza, Vietnamese summer Rolls or Indian sub-continental Samosas, and these treats prove that taste comes in small package.
Today I am going to share with you an recipe which only belongs to me because it's me who gave Gyoza Wraps an Indian touch.
Believe me who ever had them they just wanted more, surely you will love them.
1: Chicken half kg (grinded or minced)
2: Napa cabbage half cup
3: Spring onion 1 (finely chopped)
4: Soy sauce 2 tsp
5: Salt as per taste
6: Green chilies 3 (finely chopped or crushed)
7: Ginger paste half tee spoon
8: Corn flour 1 tsp
9: Oil 3 tbs
10: Lemon juice 1 tsp
11: White onion 1 (finely chopped)
12: Yogurt 1tbs
13: pot sticker wrappers or samosa wrappers
14: Cooking oil as required to fry the dumplings & wrappers
Heat 3 tbs oil in a pan ad white onions and cook till half transparent on low flame, add meat, salt, green chilies, ginger paste and cook till the oil is on the surface and water is evaporated on medium flame, add yogurt and cook for few minutes on high flame till oil is tried.
Take it off the flame and let it cool down.
In a bowl add cabbage, spring onions, soy sauce, corn flour, lemon juice and mix it with cooked meat.
Place 1 tbsp of the filling in center of wrapper, dampen the edges of the wrapper with wet finger, pull sides of wrapper together and press to seal, pleat edges of sealed sides of gyoza by making small folds, place on oiled surface while filling the remaining gyoza.
You can freeze them and fry when ever you feel like having them,
Heat oil in large Pan or skillet on medium flame, add gyozas in and cook till golden brown from both sides (please remember some of the filling is already cooked).
Serve with chutney or sauce.
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