date: 2020-09-21T04:11:23.137Z 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: Terry Griffin ratingvalue: 4.6 reviewcount: 8328 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: 122 calories recipecuisine: American preptime: "PT26M" cooktime: "PT58M" recipeyield: "1" recipecategory: Lunch ---  Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we're going to make a distinctive dish, chicken celery pot-stickers (japanese gyoza). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious. Chicken Celery Pot-stickers (Japanese Gyoza) is one of the most popular of current trending meals on earth. It's enjoyed by millions every day. It is simple, it's fast, it tastes yummy. Chicken Celery Pot-stickers (Japanese Gyoza) is something which I have loved my whole life. They are nice and they look wonderful. To begin with this particular recipe, we have to first prepare a few components. You can cook chicken celery pot-stickers (japanese gyoza) using 14 ingredients and 10 steps. Here is how you cook that. ##### The ingredients needed to make Chicken Celery Pot-stickers (Japanese Gyoza): 1. Get 1 lb (450 g) ground chicken 1. Make ready 1 stalk celery (minced) 1. Prepare 5 leaves cabbage (minced) 1. Prepare 1 Tbsp fresh ginger (minced) 1. Take 2/3 Tbsp worcestershire sauce 1. Get 1/8 tsp salt 1. Take 100 gyoza wraps 1. Get oil and hot water for frying 1. Take (for dipping sauce): 1. Prepare 1/2 cup (120 ml) soy sauce 1. Prepare 2 Tbsp vinegar 1. Prepare 2/3 Tbsp sesame oil 1. Prepare 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 for this exceptional food chicken celery pot-stickers (japanese gyoza) recipe. Thank you very much for reading. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!