Chicken Celery Pot-stickers (Japanese Gyoza)

1. 1

   Wash cabbage and celery, dry and mince.

2. 2

   Dry them well or it will make gyozas stick together and soggy.

3. 3

   Scrape ginger skin, and mince.

4. 4

   In a medium bowl, mix meat, cabbage, celery, ginger, worcestershire sauce and salt.

5. 5

   Mix well until sticky.

6. 6

   Put the mix (about 1/2 tbsp) on a wrap then smear some water around the wrap with your finger.

7. 7

   Fold the wrap in half and pinch the edges.

8. 8

   If you make 4~5 tucks, it seems more pro made.

9. 9

   I used these small round wraps but you can also use square wonton wraps.

10. 10

    Heat oil and put your gyozas in a frying pan on medium low heat.

11. 11

    When one side becomes lightly brown, add 1/4 cup (60cc) hot water and steam fry with lid on.

12. 12

    While your gyozas are cooking, mix all the ingredients together for your dipping sauce.

13. 13

    While mixing together your ingredients for the sauce, listen carefully to the frying pan.

14. 14

    When it starts to make a popping sound, open the lid and add a little bit of sesame oil or the oil of your choice (I like to use coconut oil).

15. 15

    Cook until the bottoms are crispy.

16. 16

    When all the water is gone and they are crispy on the bottom, serve on a plate with a small bowl of your dipping sauce.

17. 17

    You can freeze before frying, and start from step 5 with frozen gyozas later.

18. 18

    (You dont need to thaw!)

* Per serving · 4 servings · Values may vary.