date: 2020-11-29T03:21:48.547Z image: https://img-global.cpcdn.com/recipes/2bb73d66aba3d5dc/751x532cq70/chicken-celery-pot-stickers-japanese-gyoza-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/2bb73d66aba3d5dc/751x532cq70/chicken-celery-pot-stickers-japanese-gyoza-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/2bb73d66aba3d5dc/751x532cq70/chicken-celery-pot-stickers-japanese-gyoza-recipe-main-photo.jpg author: Leon Richards ratingvalue: 5 reviewcount: 10862 recipeingredient: - "1 lb (450 g) ground chicken" - "1 stalk celery minced" - "5 leaves cabbage minced" - "1 Tbsp fresh ginger minced" - "2/3 Tbsp worcestershire sauce" - "1/8 tsp salt" - "100 gyoza wraps" - " oil and hot water for frying" - " for dipping sauce" - "1/2 cup (120 ml) soy sauce" - "2 Tbsp vinegar" - "2/3 Tbsp sesame oil" - "1 Tbsp fresh ginger finely grated" - "6 green onions thinly sliced" recipeinstructions: - "Wash cabbage and celery, dry and mince. Dry them well or it will make gyozas stick together and soggy. Scrape ginger skin, and mince." - "In a medium bowl, mix meat, cabbage, celery, ginger, worcestershire sauce and salt. Mix well until sticky." - "Put the mix (about 1/2 tbsp) on a wrap then smear some water around the wrap with your finger. Fold the wrap in half and pinch the edges. If you make 4~5 tucks, it seems more pro made." - "I used these small round wraps but you can also use square wonton wraps." - "Heat oil and put your gyozas in a frying pan on medium low heat." - "When one side becomes lightly brown, add 1/4 cup (60ml) hot water and steam fry with lid on." - "While your gyozas are cooking, mix all the ingredients together for your dipping sauce." - "While mixing together your ingredients for the sauce, listen carefully to the frying pan. When it starts to make a popping sound, open the lid and add a little bit of sesame oil or the oil of your choice (I like to use coconut oil). Cook until the bottoms are crispy." - "When all the water is gone and they are crispy on the bottom, serve on a plate with a small bowl of your dipping sauce." - "You can freeze before frying, and start from step 5 with frozen gyozas later. (You dont need to thaw!)" categories: - Recipe tags: - chicken - celery - potstickers katakunci: chicken celery potstickers nutrition: 227 calories recipecuisine: American preptime: "PT10M" cooktime: "PT54M" recipeyield: "3" recipecategory: Dessert ---  Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, chicken celery pot-stickers (japanese gyoza). It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious. Chicken Celery Pot-stickers (Japanese Gyoza) is one of the most popular of recent trending foods in the world. It's simple, it is fast, it tastes yummy. It's enjoyed by millions daily. They're fine and they look wonderful. Chicken Celery Pot-stickers (Japanese Gyoza) is something that I have loved my entire life. To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken celery pot-stickers (japanese gyoza) using 14 ingredients and 10 steps. Here is how you cook it. ##### The ingredients needed to make Chicken Celery Pot-stickers (Japanese Gyoza): 1. Make ready 1 lb (450 g) ground chicken 1. Take 1 stalk celery (minced) 1. Take 5 leaves cabbage (minced) 1. Make ready 1 Tbsp fresh ginger (minced) 1. Take 2/3 Tbsp worcestershire sauce 1. Prepare 1/8 tsp salt 1. Take 100 gyoza wraps 1. Make ready oil and hot water for frying 1. Make ready (for dipping sauce): 1. Get 1/2 cup (120 ml) soy sauce 1. Prepare 2 Tbsp vinegar 1. Get 2/3 Tbsp sesame oil 1. Get 1 Tbsp fresh ginger (finely grated) 1. Make ready 6 green onions (thinly sliced) ##### Steps to make Chicken Celery Pot-stickers (Japanese Gyoza): 1. Wash cabbage and celery, dry and mince. Dry them well or it will make gyozas stick together and soggy. Scrape ginger skin, and mince. 1. In a medium bowl, mix meat, cabbage, celery, ginger, worcestershire sauce and salt. Mix well until sticky. 1. Put the mix (about 1/2 tbsp) on a wrap then smear some water around the wrap with your finger. Fold the wrap in half and pinch the edges. If you make 4~5 tucks, it seems more pro made. 1. I used these small round wraps but you can also use square wonton wraps. 1. Heat oil and put your gyozas in a frying pan on medium low heat. 1. When one side becomes lightly brown, add 1/4 cup (60ml) hot water and steam fry with lid on. 1. While your gyozas are cooking, mix all the ingredients together for your dipping sauce. 1. While mixing together your ingredients for the sauce, listen carefully to the frying pan. When it starts to make a popping sound, open the lid and add a little bit of sesame oil or the oil of your choice (I like to use coconut oil). Cook until the bottoms are crispy. 1. When all the water is gone and they are crispy on the bottom, serve on a plate with a small bowl of your dipping sauce. 1. You can freeze before frying, and start from step 5 with frozen gyozas later. (You dont need to thaw!) So that is going to wrap it up with this exceptional food chicken celery pot-stickers (japanese gyoza) recipe. Thank you very much for your time. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!