Gyoza With Chicken, Water Chestnuts and Coriander Pesto
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
40 gyoza
- Serves:
- 40
ingredients
- 40 round gyoza skins (available at Asian grocery stores)
- 1 skinless chicken breast, minced
- 300 g canned water chestnuts
- 1 small brown onion, diced
- 2 stalks lemongrass, finely chopped
- 1 teaspoon fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups fresh coriander leaves
- 1 tablespoon fish sauce
- 2 tablespoons oil
- 1 tablespoon spoon sweet chili sauce
- 1 liter water
directions
- Make the coriander pesto by blending all ingredients from 'brown onion ' to 'sweet chili sauce' together in a food processor or blender.
- Drain and chop the water chestnuts and put into a mixing bowl. Add the minced chicken and mix together.
- Stir through the coriander pesto until all ingredients are mixed together. Work in batches of 10-12 for the remainder of the recipe.
- Place about 12 of the gyoza wrappers on a kitchen benchtop.
- Place a teaspoon of the mixture on each gyoza wrapper, placing the mixture on one 'half' of the wrapper.
- Moisten the edges of the wrapper with a little bit of water (I usually dip my finger in the water, and then run it round the edge of the wrapper).
- Fold the wrapper in half and press the edges together to seal. You'll need to press/pinch all round the edges to ensure a tight seal. The gyoza should be crescent/semi-circular shaped.
- Heat a medium/large sized fry pan and add some spray oil or additional cooking oil.
- When the pan is hot, add the gyoza and cook until slightly golden on each side - this should be a couple of minutes each side. Be careful when turning the gyozas over as the wrappers will be slightly soft and stretchy.
- When both sides are browned, add some water to the pan so that the base is covered. There should be about .5 cm of water on the base.
- Place a lid over the pan, and 'steam' cook for about 1-2 minutes.
- Remove the gyoza from the pan by sliding a flat spatula underneath them.
- Tip out any excess water from the pan, carefully wipe dry with a tea towel or kitchen paper and start again with the next batch.
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RECIPE SUBMITTED BY
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I love entertaining at home and having friends and family over for a meal is one of my favourite ways to catch up. I'm a working mother of one, so I'm often looking for things that taste and look fantastic - but are simple to prepare. Gone are the days when I'd spend all day assembling a meal for the night's dinner party! My husband loves to eat - and occassionally bbqs - and I'm hoping that one day the palate of my discerning 6 yr old daughter will enjoy both the outputs and endeavours of my kitchen.
I'm always to looking for new ideas and inspirations. I also love to pass on my successful recipes to others. I frequently create or adapt dishes that I've seen, read or tasted someweere. I'm also conscious of my family's health, so am always keen to explore how I can reduce the fat content but keep things tasting delicious.