date: 2020-11-11T15:00:37.526Z 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: Floyd Long ratingvalue: 4.7 reviewcount: 38967 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: 288 calories recipecuisine: American preptime: "PT11M" cooktime: "PT48M" recipeyield: "1" recipecategory: Dessert ---  Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to prepare a special dish, chicken celery pot-stickers (japanese gyoza). It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious. Chicken Celery Pot-stickers (Japanese Gyoza) is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it's fast, it tastes yummy. Chicken Celery Pot-stickers (Japanese Gyoza) is something which I have loved my entire life. They're nice and they look fantastic. To begin with this recipe, we have to first prepare a few ingredients. You can have chicken celery pot-stickers (japanese gyoza) using 14 ingredients and 10 steps. Here is how you can achieve that. ##### The ingredients needed to make Chicken Celery Pot-stickers (Japanese Gyoza): 1. Make ready 1 lb (450 g) ground chicken 1. Make ready 1 stalk celery (minced) 1. Make ready 5 leaves cabbage (minced) 1. Take 1 Tbsp fresh ginger (minced) 1. Take 2/3 Tbsp worcestershire sauce 1. Make ready 1/8 tsp salt 1. Make ready 100 gyoza wraps 1. Make ready oil and hot water for frying 1. Take (for dipping sauce): 1. Take 1/2 cup (120 ml) soy sauce 1. Take 2 Tbsp vinegar 1. Prepare 2/3 Tbsp sesame oil 1. Get 1 Tbsp fresh ginger (finely grated) 1. Prepare 6 green onions (thinly sliced) ##### Instructions 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's going to wrap it up with this exceptional food chicken celery pot-stickers (japanese gyoza) recipe. Thank you very much for reading. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!