Delicious Gyoza Dumplings in Soup

1. 1

   Sprinkle salt and pepper onto the chicken thighs, and cook on a fish grill.

2. 2

   When they're browned like this, they're ready.

3. 3

   Once they've cooled down, put in a food processor and spin for about 5 seconds to mince.

4. 4

   Add the yakitori (which was minced in the food processor) and Chinese chives to the ground chicken.

5. 5

   Sprinkle with salt and pepper, and mix really well.

6. 6

   Wrap with the gyoza skin in the same way as normal gyoza dumplings.

7. 7

   Pour 800 ml of water into a pot, season with the weipa, cook the gyoza dumplings in it, and serve.

8. 8

   Adjust the flavour with salt and pepper at the end.

* Per serving · 4 servings · Values may vary.

No additional tips available.