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We hope you got insight from reading it, now let’s go back to addictive chicken wing gyoza dumplings recipe. You can cook addictive chicken wing gyoza dumplings using 15 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to make Addictive Chicken Wing Gyoza Dumplings:
- Use 10 Chicken wings - the midsection only
- You need 1 tbsp Sake
- Use 1 tbsp Soy sauce
- Use 1 Salt and pepper
- You need 1 tsp Grated ginger
- Take The gyoza filling:
- Provide 50 grams Ground pork
- Use 3 large leaves Cabbage
- Prepare 3 to 4 tablespoons finely chopped Chinese chives
- Use 2 tbsp Soy sauce
- Get 1 tbsp Sake
- Get 1 tsp Sugar
- Use 1 tsp Sesame oil
- Take 1/2 to 1 teaspoon Grated garlic
- You need 2 tbsp Katakuriko
Steps to make Addictive Chicken Wing Gyoza Dumplings:
- Cut the joint that connects the thick and thin bones in each chicken wing.
- Insert a pair of kitchen scissors along the bone, and cut off the flesh and sinew on the bone.
- Once you've cut away most of the meat with the scissors, use your fingernails to wiggle the meat from the bone up to the joint.
- Bend the joint backwards, twist it firmly and remove both bones.
- After doing 3 of these you'll get used to it! It's rather satisfying. Be careful not to break the chicken bones… it's messy if you do.
- Make several holes in the skin with a toothpick. Put the flavoring ingredients and the de-boned chicken wings in a plastic bag, and macerate.
- Make the gyoza dumpling filling: Mix the ground meat and the flavoring ingredients together well. Add the finely chopped cabbage and chives too, and mix mix mix.
- Dust the stuffed wings with more katakuriko, and shake off the excess. Deep fry in 340°F/170°C oil until golden brown.
- Stuff the filling inside the deboned and marinated chicken wings. Stuff them well into all the crevices.
- Don't over-fill them, though, or they'll be hard to seal closed.
- Close the cut opening with a toothpick. Sprinkle generously with salt and pepper. I like to sprinkle on quite a bit.
- Dust the stuffed wings with more katakuriko, and shake off the excess. Deep fry in 340°F/170°C oil until golden brown.
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