- 2 mini-bok choys, leaves and stems julienned
- 2 garlic cloves, peeled and minced
- 1 lb ground chicken
- 6 scallions, sliced
- 2 tsp grated ginger
- 2 tsp rice vinegar
- 1 egg, beaten
- 2 tsp sesame oil
- 2 tsp soy sauce
- 1 package gyoza wrappers (found in Asian markets and many supermarkets…they can be round or square)
- 3 tbsp canola oil
- corn starch
- ⅓ cup soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp honey or agave
- In a bowl, combine the bok choy, garlic, chicken, scallions, ginger, vinegar, egg, sesame, and soy sauce.
- Using gyoza round wrappers, put 1 ½ tsp of filling in middle. Use water on finger around edge to seal. Make 6 pinches along the edge to seal.
- Lightly oil or spray a sheet pan to hold the dumplings before cooking them. Stand them seam side up on sheet pan, covered with damp towel.
- Heat 2 tablespoons oil in medium pan. Place dumplings in, seam side up, and brown uncovered, 2-3 mins. Touching is okay.
- Add 1/3 cup water, lower the heat to medium low, cover, and cook for 7-10 mins, or until they’re done. Check the water after 5 minutes, to make sure it hasn’t evaporated. Add a bit more, as needed.
- For the dipping sauce, combine all of the ingredients. You can do this a day or two ahead.
- If you cannot get round wrappers, use square ones, and fold them over, one corner to the opposite one, and follow the instructions for the round wrappers.
- The amount of filling you use may vary. The key is to add enough so the wrapper filled but it can also still be easily sealed.
- Have a small dish of water at hand for sealing the gyoza
- When you fill the gyoza, do it as an assembly line. Place 6-10 wrappers on the counter or cutting board. Fill them all, then seal them all. This is faster than one at a time.
- After the dumplings are sealed, place them on the oiled or sprayed sheet pan. This will prevent them from sticking when you’re ready to cook them. If they’ll be sitting for more than a few minutes, then cover them with damp paper towel.