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Chicken Gyoza

Gyoza or Dumplings are popular dishes that are sure to delight your guests.  And since they are party foods that you can make in advance, they take the stress out of party planning and cooking.  

These chicken dumplings can be made up to 24 hours in advance and are always a popular option for any occasion, especially when planning an Asian themed dinner menu.  

I used chicken, however you can always replace the chicken with beef, pork or vegetable fillings.

Dumpling Ingredients

Gyoza wrap (you can find this in most super markets)
1 pound of finely chopped chicken breast
1 large carrot shredded
2 stalks of Bok Choy finely shredded
2 tablespoons of soy sauce
2 tablespoons of sesame oil
Pinch of salt

Dipping Sauce Ingredients

2 tablespoons of soy sauce
1 tablespoon of rice wine vinegar
1 teaspoon of white granulated sugar
1 teaspoon of fresh ginger (optional)
1 finely chopped chili (optional)


For Dumplings

Unwrap the dumpling wraps, placing a damp towel over them to prevent them from drying out while you are preparing the dumplings.

Place ingredients for the dumplings (apart from the wraps) in a large mixing bowl and blend by hand until fully mixed together into a sticky paste.  

Place a single dumpling wrap in the palm of your hand and spoon a portion of the paste into the center of the skin, then fold in half to create a taco effect.  

Moisten your index finger with water and gently press the edges together to seal the fold.

Once complete, set on a plate with a damp towel to keep dumplings moist, and them move on to the next one.

After the preparation for all your dumplings is complete, steam the dumplings together for 10-15 minutes.  

They can be served immediately, or stored for 24 hours before re-steaming them for 2 minutes before serving.  

For Dipping Sauce

Simply add ingredients into a mixing bowl and blend until fully blended.  

Ideally make the sauce in advance of serving to ensure that the flavors have plenty of time to mix.  

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