Quick Gyoza Kreplach (Dumpling Soup) For Sukkot

• 1 pound ground chicken thigh meat (highly recommend thigh over breast meat for this)
• 1 tablespoon sake
• 2 finely chopped green onions, ends removed
• 1 tablespoon peeled and grated ginger
• 1 finely minced garlic clove
• 1 egg
• 1 teaspoon toasted sesame oil
• 1 teaspoon sea salt
• 3-1/2" diameter round gyoza wrappers
• small bowl of water for sealing the gyoza
• 2 medium carrots, peeled and cut into Japanese rangiri (chopping technique) pieces
• dill for garnish
• 6 cups chicken broth

1. Mix first seven ingredients together in a medium-sized mixing bowl.
2. Bring chicken broth to a boil over medium heat, (while you begin assembling the gyoza) then lower it to a low simmer.
3. Place about 1 ounce of the meat filling in the center of a gyoza wrapper. Seal the outside edges with water completely seal into a triangle shape (see below image). Make sure there are no holes in the seal so the filling doesn't seep out.
4. Place carrots in broth, simmer for five minutes.
5. Place each gyoza carefully in the broth, making sure they don't stick to the bottom of the pot. Turn up the heat to medium low and allow the dumplings to cook for five minutes, or until the filling feels firm.
6. Serve each guest equal amounts of carrots and two gyoza each.
7. Garnish with dill and serve immediately.rn**Be careful not to let the gyoza sit in the soup too long. The wrappers are quite delicate and can start to break down if they are left too long in the broth.

thigh meat, sake, green onions, ginger, garlic, egg, sesame oil, salt, diameter, bowl of water, carrots, dill, chicken broth

Taken from food52.com/recipes/78459-quick-gyoza-kreplach-dumpling-soup-for-sukkot (may not work)