Gyoza With Chicken, Water Chestnuts and Coriander Pesto
"These are a delicious variation on traditional gyoza and a great appetizer. They are far easier to make than the recipe/ingredients might suggest. The coriander pesto can be used for other things - yummy tossed through some warm udon noodles and smoked salmon or grilled chicken! I take credit as the creator of this recipe - although the coriander pesto recipe came courtesy of my mother. This is one of those recipes that is quicker the more you make it. Making the gyoza might take more time for first time gyoza makers!"
- 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
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
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.
