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

1. You need 120 g of Kale leaves removed from thick stems *OR as much as you like.
2. You need 500 g of Chicken Mince.
3. You need 1 clove of Garlic *grated.
4. It's 1 of small piece Ginger *grated.
5. Prepare 1/2 teaspoon of Salt.
6. Prepare of White Pepper.
7. Prepare 50 sheets of Gyoza Skins.
8. You need of Oil.
9. Prepare of Water.

Kale & Chicken Gyoza instructions

1. Remove thick hard stems from Kale. Wash well..
2. 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..
3. Pour cold water over to stop cooking further, drain and squeeze to remove excess water, then chop up..
4. Combine Chicken Mince, Kale, grated Ginger and Garlic and Salt & Pepper, mix very well until it gets pasty texture..
5. 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..
6. 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..
7. 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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