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1
Make the coriander pesto by blending all ingredients from 'brown onion ' to 'sweet chili sauce' together in a food processor or blender.
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2
Drain and chop the water chestnuts and put into a mixing bowl.
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3
Add the minced chicken and mix together.
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4
Stir through the coriander pesto until all ingredients are mixed together.
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5
Work in batches of 10-12 for the remainder of the recipe.
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6
Place about 12 of the gyoza wrappers on a kitchen benchtop.
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7
Place a teaspoon of the mixture on each gyoza wrapper, placing the mixture on one 'half' of the wrapper.
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8
Moisten the edges of the wrapper with a little bit of water (I usually dip my finger in the water, and then run it round the edge of the wrapper).
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9
Fold the wrapper in half and press the edges together to seal.
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10
You'll need to press/pinch all round the edges to ensure a tight seal.
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11
The gyoza should be crescent/semi-circular shaped.
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12
Heat a medium/large sized fry pan and add some spray oil or additional cooking oil.
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13
When the pan is hot, add the gyoza and cook until slightly golden on each side - this should be a couple of minutes each side.
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14
Be careful when turning the gyozas over as the wrappers will be slightly soft and stretchy.
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15
When both sides are browned, add some water to the pan so that the base is covered.
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16
There should be about .5 cm of water on the base.
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17
Place a lid over the pan, and 'steam' cook for about 1-2 minutes.
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18
Remove the gyoza from the pan by sliding a flat spatula underneath them.
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19
Tip out any excess water from the pan, carefully wipe dry with a tea towel or kitchen paper and start again with the next batch.
