Shiso and Chicken Gyoza
Ingredients
| 25 | grams | Ground chicken |
| 15 | grams | Cabbage |
| a little | Green onion | |
| 1 | pinch | Salt |
| 1 | leaf | Shiso |
| a little | Ginger | |
| 5 | Gyoza wrapper | |
| 1/2 | tablespoon | Cooking sake |
| 1/4 | tablespoon | Soy sauce |
| 1/2 | tablespoon | Sesame oil |
| 1 | tablespoon (dipping sauce) | Soy sauce |
| 1 | tablespoon (dipping sauce) | Rice vinegar |
Equipments
- Vegetable knife
- Cooking bowl
- Frying pan
Method
1.
Finely chop the cabbage and green onion, and transfer to a bowl with salt. Mix the vegetables and salt.
2.
Finely chop the shiso and the ginger.Add the chopped shiso, grated ginger, the ground chicken, and 1 to the bowl. Stir well.
3.
Take a gyoza wrapper and place a small amount of the ground chicken mixture in the center of the wrapper.Wet the edges of the wrapper and seal to create dumplings.
4.
Heat a frying pan with oil.Once hot, place the dumplings in the heated pan.When the bottom of the dumplings become golden brown, add the water, put the lid and cook for 4 to 5 minutes.
5.
Remove the lid and transfer cooked dumplings to a serving dish.
6.
Mix the soy sauce and rice vinegar together for the dipping sauce and serve with the dumplings.