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1
Snap the joint in the middle of the chicken wings.
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2
Use a knife or kitchen scissors to separate the meat from the ends of the two bones.
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3
Twist the narrower bone while pulling the two bones apart.
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4
Cut the tendon from the end of the thicker bone, then twist while pulling them apart.
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5
Once the bones are removed, marinate the chicken in the soy sauce and Shaoxing wine.
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6
Rub in the marinade and let sit for about 20 minutes to allow the flavors to absorb.
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7
Roughly mince the cabbage into squares about 5 mm.
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8
Sprinkle with 1/2 teaspoon salt (not listed above), mix, then let sit for 10 minutes.
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9
Roughly mince the ginger and garlic.
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10
Finely chop the fatty pork, then mince for about 2 minutes.
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11
Lightly season with salt and pepper, and work it in until the fat becomes viscous.
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12
Squeeze the excess moisture from the cabbage, and combine it with the fatty pork, garlic, and ginger.
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13
Add 2 teaspoons each of soy sauce and sesame oil.
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14
Using a spoon or spatula, stuff the chicken wings with the filling to about 80% full.
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15
Be sure to stuff them into all the crevices, but be careful not to over stuff.
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16
The preparation is complete.
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17
Bake them for 15 minutes in an oven preheated to 180C, and thoroughly cook through.
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18
Increase the temperature to 250C and bake for 5 more minutes to crisp the skin.
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19
They taste good dipped in sauce (commonly used for gyoza) made from vinegar, soy sauce, and ra-yu, but I also recommend Japanese mustard.
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20
These go great with beer!
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21
If cooking them in a frying pan, fry them as you would regular gyoza, by steam-frying them.
