Chicken Gyoza with Shiso & Shio-Koji Recipe

Name: Chicken Gyoza with Shiso & Shio-Koji
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams Chicken mince (either thigh or breast meat); 130 grams Cabbage; 10 leaves Shiso leaves; 1 large knob Ginger (finely chopped); 1 tbsp Sake; 1 tbsp Soy sauce; 1 tbsp or 1 teaspoon Shio-koji or salt; 24 Gyoza skins; 1 Sesame oil; 1 Ra-yu; 1 Ponzu

Servings: persons

250 grams Chicken mince (either thigh or breast meat)
130 grams Cabbage
10 leaves Shiso leaves
1 large knob Ginger (finely chopped)
1 tbsp Sake
1 tbsp Soy sauce
1 tbsp or 1 teaspoon Shio-koji or salt
24 Gyoza skins
1 Sesame oil
1 Ra-yu
1 Ponzu

1
Finely chop the cabbage and draw out the moisture by sprinkling some salt over it.
2
Then finely chop the shiso and ginger as well.
3
Add the ingredients from Step 1 and the chicken mince into a bowl and mix them together well with the sake, soy sauce, and shio-koji.
4
Wrap the filling in gyoza skins and cook.
5
For detailed cooking instructions please refer to.
6
Salted Karaage Chicken,.
7
Basic Spring Rolls,.
8
Shrimp Mayo with Ra-Yu,.
9
Simple Soy Sauce Ramen with Char Siu,.
10
Salted Yakisoba ,.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 grams Chicken mince (either thigh or breast meat), 130 grams Cabbage, 10 leaves Shiso leaves, 1 large knob Ginger (finely chopped), and more.

Yes, Chicken Gyoza with Shiso & Shio-Koji falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Gyoza with Shiso & Shio-Koji

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