200 grams minced chicken (thigh)
nub of ginger, peeled and minced
Chinese cabbage, 2 leaves finely chopped
2 teaspoons shoyu
2 teaspoons sesame oil
2 teaspoons honey
20 gyoza wrappers
After mixing everything together, I spooned a teaspoon of the mixture into each of the wrappers.
Cook to your liking.
NOTES: I froze half of the gyoza and we ate the other half in soup.
I actually had chicken mixture leftover, so I froze that too and will use it for the next time we make hot pot, or I'll make meatballs to put into soup.
Super easy and delicious...I'm making these again.
5 comments:
perfect comfort food for the season!
perfect spoon!
v
am ready to make soups, Rowena :)
super easy V :)
Take care you two.
Kat
I’ve never thought about putting honey in dumplings. It sounds delicious! Is it a common thing?
it is just a little minyee, it isn't too common, but I think it softens the spiciness of the ginger.
Thanks Kirk :)
Take care you two.
Kat
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