-
1
Dissolve the Weipa paste in the hot water.
-
2
If you don't have any Weipa, use Chinese soup stock granules and a little soy sauce.
-
3
Finely chop the leek: Make cuts along the length diagonally, on both sides.
-
4
Slice, and you'll end up with very fine dice.
-
5
The ground chicken I used is from the thigh; it's juicier than breast meat.
-
6
If you only have ground white chicken, add a little sesame oil to make it juicier.
-
7
Mix the ground chicken and the dissolved soup stock from step 1 until the mixture is sticky.
-
8
Add the egg, leek and sesame seeds and mix well.
-
9
It's OK if the mixture is very loose.
-
10
Wrap the mixture in gyoza skins in any shape you like.
-
11
Form any leftover mixture into meatballs.
-
12
Bring a pan of water to a boil, and put in the meatballs first with a spoon.
-
13
Put in the gyoza dumplings.
-
14
When they come floating to the surface and the skins are transparent they are done.
-
15
Eat with ponzu sauce.
-
16
They're bouncy and juicy on the inside.
-
17
You can cool the meatballs and freeze them for use later in hot pots and so on.
-
18
This is a hamburger I made for my daughter with the meat mixture, panfried in a frying pan with cheese on top.
-
19
You don't need any ketchup.
