Easy Boiled Chicken Gyoza Dumplings

• 100 to 200 grams Ground chicken (dark meat)
• 1 stalk Japanese leek
• 1 Egg
• 2 tbsp Weipa
• 2 tbsp Hot water
• 1 Sesame seeds
• 1 packet Gyoza skins

1. Dissolve the Weipa paste in the hot water.
2. If you don't have any Weipa, use Chinese soup stock granules and a little soy sauce.
3. Finely chop the leek: Make cuts along the length diagonally, on both sides.
4. Slice, and you'll end up with very fine dice.
5. The ground chicken I used is from the thigh; it's juicier than breast meat.
6. If you only have ground white chicken, add a little sesame oil to make it juicier.
7. Mix the ground chicken and the dissolved soup stock from step 1 until the mixture is sticky.
8. Add the egg, leek and sesame seeds and mix well.
9. It's OK if the mixture is very loose.
10. Wrap the mixture in gyoza skins in any shape you like.
11. Form any leftover mixture into meatballs.
12. Bring a pan of water to a boil, and put in the meatballs first with a spoon.
13. Put in the gyoza dumplings.
14. When they come floating to the surface and the skins are transparent they are done.
15. Eat with ponzu sauce.
16. They're bouncy and juicy on the inside.
17. You can cool the meatballs and freeze them for use later in hot pots and so on.
18. This is a hamburger I made for my daughter with the meat mixture, panfried in a frying pan with cheese on top.
19. You don't need any ketchup.

ground chicken, stalk japanese, egg, weipa, water, sesame seeds, packet

Taken from cookpad.com/us/recipes/149207-easy-boiled-chicken-gyoza-dumplings (may not work)