Addictive Chicken Wing Gyoza Dumplings

• 10 Chicken wings - the midsection only
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 1 Salt and pepper
• 1 tsp Grated ginger
• 50 grams Ground pork
• 3 large leaves Cabbage
• 3 to 4 tablespoons finely chopped Chinese chives
• 2 tbsp Soy sauce
• 1 tbsp Sake
• 1 tsp Sugar
• 1 tsp Sesame oil
• 1/2 to 1 teaspoon Grated garlic
• 2 tbsp Katakuriko

1. Cut the joint that connects the thick and thin bones in each chicken wing.
2. Insert a pair of kitchen scissors along the bone, and cut off the flesh and sinew on the bone.
3. Once you've cut away most of the meat with the scissors, use your fingernails to wiggle the meat from the bone up to the joint.
4. Bend the joint backwards, twist it firmly and remove both bones.
5. After doing 3 of these you'll get used to it!
6. It's rather satisfying.
7. Be careful not to break the chicken bones... it's messy if you do.
8. Make several holes in the skin with a toothpick.
9. Put the flavoring ingredients and the de-boned chicken wings in a plastic bag, and macerate.
10. Make the gyoza dumpling filling: Mix the ground meat and the flavoring ingredients together well.
11. Add the finely chopped cabbage and chives too, and mix mix mix.
12. Dust the stuffed wings with more katakuriko, and shake off the excess.
13. Deep fry in 340F/170C oil until golden brown.
14. Stuff the filling inside the deboned and marinated chicken wings.
15. Stuff them well into all the crevices.
16. Don't over-fill them, though, or they'll be hard to seal closed.
17. Close the cut opening with a toothpick.
18. Sprinkle generously with salt and pepper.
19. I like to sprinkle on quite a bit.
20. Dust the stuffed wings with more katakuriko, and shake off the excess.
21. Deep fry in 340F/170C oil until golden brown.

chicken, sake, soy sauce, salt, ginger, ground pork, cabbage, chinese chives, soy sauce, sake, sugar, sesame oil, garlic, katakuriko

Taken from cookpad.com/us/recipes/188200-addictive-chicken-wing-gyoza-dumplings (may not work)