RECIPEAwa-Odori Chicken Gyoza Dumpling

Awa-Odori Chicken Gyoza Dumpling

Enjoy gyoza dumpling with wings and have crispy texture which contain patted chicken meat and renkon.

Material people
Awa-odori chicken thigh 120g
Awa-odori chicken breast 80g
minced cabbage 200g
minced renkon lotus root 50g
minced ginger 15g
minced garlic 10g
●oyster sauce 1/2 Tbsp
●dark soy sauce 1/2 Tbsp
●salt 1/4 Tsp
●powder white pepper 1/4 Tsp
●chili oil 2 Tsp
gyoza dumpling wrappers 30
vegetable oil 1 Tbsp
sesame oil 1 Tbsp
water 100cc
flour 1 Tbsp
citrus sudachi juice 1 Tbsp
dark soy sauce 1 Tbsp
※to taste
Recipe / How to make
Step1 Squeezing sprinkling salt on a raw vegetable and rubbing it in, let it for 10 minutes, when it is tender, wring rightly them dry.
Cut the renkon into 3 to 5mm cubes, ginger and garlic into thin-minces.
Step2 Cut Awa-odori chichken thigh and breast into rough pieces and pound with a kitchen knife.
Step3 Put the chicken and seasoning in a bowl, and mix them well by hands until it gets sticky.
Step4 Mix the vegetables with dough(Step3).
Step5 Cover the bowl(Step4) with wrap and leave it in the refrigerator for about 20 minutes.
Step6 Wrap the dough in the gyoza dumpling wrappers and seal with water, spread the flour(not included in recipe) in a shallow rectangular pan, place the all wrapped gyaza on it.
Step7 Put vegetables oil into frying pan and heat on low heat. Turn off the heat when frying pan become enough heat, and put the all gyoza in frying pan.

Step8 Turn on the heat on midium heat and cook in 1 to 2 minutes untill the gyoza lightly browned.
Step9 Put flour mixed in water into the pan and cover a lid, simmer them in 5 minutes.

Stir the flour in the water well to not tends to go lumpy.

Step10 After 5 minutes, take the lid off and cook until the water has fully evaporated.
Step11 Pour the sesame oil into the pan and heat them in about 1 to 2 minutes until the gyoza browned.

Step12 To dish them up on a plate, serve with the mixed sauce.