Recipe: Appetizing Kale & Chicken Gyoza
Kale & Chicken Gyoza.
You can have Kale & Chicken Gyoza using 9 ingredients and 7 steps. Here is how you cook it.
Ingredients of Kale & Chicken Gyoza
- You need 120 g of Kale leaves removed from thick stems *OR as much as you like.
- You need 500 g of Chicken Mince.
- You need 1 clove of Garlic *grated.
- It's 1 of small piece Ginger *grated.
- Prepare 1/2 teaspoon of Salt.
- Prepare of White Pepper.
- Prepare 50 sheets of Gyoza Skins.
- You need of Oil.
- Prepare of Water.
Kale & Chicken Gyoza instructions
- Remove thick hard stems from Kale. Wash well..
- Boil a kettle of water. Place the leaves in a colander or a large strainer, and pour the boiled hot water carefully over the leaves evenly. This will reduce the volume of the leaves..
- Pour cold water over to stop cooking further, drain and squeeze to remove excess water, then chop up..
- Combine Chicken Mince, Kale, grated Ginger and Garlic and Salt & Pepper, mix very well until it gets pasty texture..
- Put some of the filling onto a Gyoza Skin, moisten the edge of the skin with water, fold the edge about 5 times and close..
- Heat 1 tablespoon Oil in a frying pan (non-stick recommended) over medium high heat, arrange Gyoza. Add 1/2 cup water, cover to allow Gyoza to steam until the water is gone. Keep cooking until the bottom of Gyoza turned golden brown..
- Serve with your favourite dipping sauce. Japanese mayonnaise with a little bit of Soy sauce was nice! See more Dipping Sauce recipes at http://www.hirokoliston.com/dipping-sauce/.
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