Juicy Chicken Wing Gyoza
- 20 Chicken wings
- 3 leaves Cabbage
- 100 grams Fatty slab of pork (or pork belly)
- 1 clove Garlic (minced)
- 1 knob Ginger (minced)
- 2 tsp Soy sauce
- 2 tsp Sesame oil
- 1 tbsp Shaoxing wine
- 2 tbsp Soy sauce
- Snap the joint in the middle of the chicken wings.
- Use a knife or kitchen scissors to separate the meat from the ends of the two bones.
- Twist the narrower bone while pulling the two bones apart.
- Cut the tendon from the end of the thicker bone, then twist while pulling them apart.
- Once the bones are removed, marinate the chicken in the soy sauce and Shaoxing wine.
- Rub in the marinade and let sit for about 20 minutes to allow the flavors to absorb.
- Roughly mince the cabbage into squares about 5 mm.
- Sprinkle with 1/2 teaspoon salt (not listed above), mix, then let sit for 10 minutes.
- Roughly mince the ginger and garlic.
- Finely chop the fatty pork, then mince for about 2 minutes.
- Lightly season with salt and pepper, and work it in until the fat becomes viscous.
- Squeeze the excess moisture from the cabbage, and combine it with the fatty pork, garlic, and ginger.
- Add 2 teaspoons each of soy sauce and sesame oil.
- Using a spoon or spatula, stuff the chicken wings with the filling to about 80% full.
- Be sure to stuff them into all the crevices, but be careful not to over stuff.
- The preparation is complete.
- Bake them for 15 minutes in an oven preheated to 180C, and thoroughly cook through.
- Increase the temperature to 250C and bake for 5 more minutes to crisp the skin.
- They taste good dipped in sauce (commonly used for gyoza) made from vinegar, soy sauce, and ra-yu, but I also recommend Japanese mustard.
- These go great with beer!
- If cooking them in a frying pan, fry them as you would regular gyoza, by steam-frying them.
chicken, cabbage, pork, clove garlic, knob ginger, soy sauce, sesame oil, shaoxing wine, soy sauce
Taken from cookpad.com/us/recipes/146883-juicy-chicken-wing-gyoza (may not work)