Delicious Gyoza Dumplings in Soup

• 200 grams Ground chicken
• 100 grams Chicken thighs
• 1 bunch Chinese chives
• 1 packet Gyoza skins
• 1 tbsp Weipa

1. Sprinkle salt and pepper onto the chicken thighs, and cook on a fish grill.
2. When they're browned like this, they're ready.
3. Once they've cooled down, put in a food processor and spin for about 5 seconds to mince.
4. Add the yakitori (which was minced in the food processor) and Chinese chives to the ground chicken.
5. Sprinkle with salt and pepper, and mix really well.
6. Wrap with the gyoza skin in the same way as normal gyoza dumplings.
7. Pour 800 ml of water into a pot, season with the weipa, cook the gyoza dumplings in it, and serve.
8. Adjust the flavour with salt and pepper at the end.

ground chicken, chicken, chinese chives, packet, weipa

Taken from cookpad.com/us/recipes/188417-delicious-gyoza-dumplings-in-soup (may not work)