date: 2020-09-10T21:08:36.933Z 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: Sadie Summers ratingvalue: 4.7 reviewcount: 25679 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: 231 calories recipecuisine: American preptime: "PT12M" cooktime: "PT43M" recipeyield: "1" recipecategory: Dinner ---  Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken celery pot-stickers (japanese gyoza). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious. Chicken Celery Pot-stickers (Japanese Gyoza) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it's quick, it tastes yummy. They're fine and they look wonderful. Chicken Celery Pot-stickers (Japanese Gyoza) is something that I've loved my whole life. To get started with this recipe, we must prepare a few components. You can cook 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. Take 1 lb (450 g) ground chicken 1. Make ready 1 stalk celery (minced) 1. Get 5 leaves cabbage (minced) 1. Prepare 1 Tbsp fresh ginger (minced) 1. Take 2/3 Tbsp worcestershire sauce 1. Prepare 1/8 tsp salt 1. Get 100 gyoza wraps 1. Take oil and hot water for frying 1. Get (for dipping sauce): 1. Get 1/2 cup (120 ml) soy sauce 1. Get 2 Tbsp vinegar 1. Get 2/3 Tbsp sesame oil 1. Make ready 1 Tbsp fresh ginger (finely grated) 1. Take 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 your time. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!