Tori Mushi Gyoza
Juicy dumplings right out of the donabe at the table.
Donabe steamer, "Mushi Nabe" (large)
3 - 4
- 14 oz (400 g) ground chicken
- 1 tablespoon katakuriko (potato starch)
- 1 tablespoon sake
- 1 teaspoon soy sauce
- 1/2 tablespoon grated ginger
- 1 teaspoon sesame oil
- a pinch of freshly ground black pepper
- 25 pieces gyoza wrappers
- 4 - 5 napa cabbage leaves, cut into 2" (5 cm) wide pieces
- Ponzu sauce
- Grated daikon, well drained
- Ichimi tougarashi (Japanese ground chile pepper; optional)
- To make the filling, combine all the ingredients for the gyoza except the gyoza wrapper in a bowl. Mix well by hand until smooth. Cover tightly with plastic wrap and refrigerate for 30 minutes or longer.
- Get "Mushi Nabe" ready according to the basic steaming instructions.
- Wrap the filling with gyoza wrappers. Use water to wet the edges around half of the wrapper's edge. Place the wrapped gyoza pieces on a tray lined with parchment paper. Cover them with a damp paper towel until ready to cook.
- Spread the napa cabbage on the steam grate. Cover with lid, and steam until the leaves are slightly wilted (about 1 minutes). Arrange the gyoza pieces in a single layer on the napa cabbage. Cover with lid, and steam for 7 - 8 minutes or until the chicken is cooked through.
- To serve, provide each person a small dipping bowl of ponzu. Add your preferred amount of grated daikon and ichimi tougarashi (optional). Dip a gyoza in the mixture and enjoy.
Steamy chicken gyoza is always so juicy and tasty.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml