date: 2020-12-17T16:05:09.532Z image: https://img-global.cpcdn.com/recipes/2bb73d66aba3d5dc/751x532cq70/chicken-celery-pot-stickers-japanese-gyoza-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/2bb73d66aba3d5dc/751x532cq70/chicken-celery-pot-stickers-japanese-gyoza-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/2bb73d66aba3d5dc/751x532cq70/chicken-celery-pot-stickers-japanese-gyoza-recipe-main-photo.jpg author: Rosalie Curry ratingvalue: 4.1 reviewcount: 18566 recipeingredient: - "1 lb (450 g) ground chicken" - "1 stalk celery minced" - "5 leaves cabbage minced" - "1 Tbsp fresh ginger minced" - "2/3 Tbsp worcestershire sauce" - "1/8 tsp salt" - "100 gyoza wraps" - " oil and hot water for frying" - " for dipping sauce" - "1/2 cup (120 ml) soy sauce" - "2 Tbsp vinegar" - "2/3 Tbsp sesame oil" - "1 Tbsp fresh ginger finely grated" - "6 green onions thinly sliced" recipeinstructions: - "Wash cabbage and celery, dry and mince. Dry them well or it will make gyozas stick together and soggy. Scrape ginger skin, and mince." - "In a medium bowl, mix meat, cabbage, celery, ginger, worcestershire sauce and salt. Mix well until sticky." - "Put the mix (about 1/2 tbsp) on a wrap then smear some water around the wrap with your finger. Fold the wrap in half and pinch the edges. If you make 4~5 tucks, it seems more pro made." - "I used these small round wraps but you can also use square wonton wraps." - "Heat oil and put your gyozas in a frying pan on medium low heat." - "When one side becomes lightly brown, add 1/4 cup (60ml) hot water and steam fry with lid on." - "While your gyozas are cooking, mix all the ingredients together for your dipping sauce." - "While mixing together your ingredients for the sauce, listen carefully to the frying pan. When it starts to make a popping sound, open the lid and add a little bit of sesame oil or the oil of your choice (I like to use coconut oil). Cook until the bottoms are crispy." - "When all the water is gone and they are crispy on the bottom, serve on a plate with a small bowl of your dipping sauce." - "You can freeze before frying, and start from step 5 with frozen gyozas later. (You dont need to thaw!)" categories: - Recipe tags: - chicken - celery - potstickers katakunci: chicken celery potstickers nutrition: 300 calories recipecuisine: American preptime: "PT14M" cooktime: "PT45M" recipeyield: "1" recipecategory: Dessert ---  Hello everybody, it's me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chicken celery pot-stickers (japanese gyoza). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious. Chicken Celery Pot-stickers (Japanese Gyoza) is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it's fast, it tastes delicious. Chicken Celery Pot-stickers (Japanese Gyoza) is something which I've loved my entire life. They're nice and they look fantastic. To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken celery pot-stickers (japanese gyoza) using 14 ingredients and 10 steps. Here is how you can achieve it. ##### The ingredients needed to make Chicken Celery Pot-stickers (Japanese Gyoza): 1. Take 1 lb (450 g) ground chicken 1. Make ready 1 stalk celery (minced) 1. Make ready 5 leaves cabbage (minced) 1. Get 1 Tbsp fresh ginger (minced) 1. Make ready 2/3 Tbsp worcestershire sauce 1. Make ready 1/8 tsp salt 1. Get 100 gyoza wraps 1. Make ready oil and hot water for frying 1. Prepare (for dipping sauce): 1. Take 1/2 cup (120 ml) soy sauce 1. Make ready 2 Tbsp vinegar 1. Get 2/3 Tbsp sesame oil 1. Make ready 1 Tbsp fresh ginger (finely grated) 1. Take 6 green onions (thinly sliced) ##### Steps to make Chicken Celery Pot-stickers (Japanese Gyoza): 1. Wash cabbage and celery, dry and mince. Dry them well or it will make gyozas stick together and soggy. Scrape ginger skin, and mince. 1. In a medium bowl, mix meat, cabbage, celery, ginger, worcestershire sauce and salt. Mix well until sticky. 1. Put the mix (about 1/2 tbsp) on a wrap then smear some water around the wrap with your finger. Fold the wrap in half and pinch the edges. If you make 4~5 tucks, it seems more pro made. 1. I used these small round wraps but you can also use square wonton wraps. 1. Heat oil and put your gyozas in a frying pan on medium low heat. 1. When one side becomes lightly brown, add 1/4 cup (60ml) hot water and steam fry with lid on. 1. While your gyozas are cooking, mix all the ingredients together for your dipping sauce. 1. While mixing together your ingredients for the sauce, listen carefully to the frying pan. When it starts to make a popping sound, open the lid and add a little bit of sesame oil or the oil of your choice (I like to use coconut oil). Cook until the bottoms are crispy. 1. When all the water is gone and they are crispy on the bottom, serve on a plate with a small bowl of your dipping sauce. 1. You can freeze before frying, and start from step 5 with frozen gyozas later. (You dont need to thaw!) So that is going to wrap this up with this special food chicken celery pot-stickers (japanese gyoza) recipe. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!