Chicken Shiso Gyoza With Yuzu Kosho Ponzu Sauce Recipes
CHICKEN SHISO GYOZA WITH YUZU KOSHO & PONZU SAUCE
Quick & easy chicken gyoza! Instead of folding pleats, just fold in half to speed up the process. Then pan-fry and steam till chicken is cooked through.
Provided by Namiko Chen
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Gather all the ingredients.
- Cut the chicken into bite size pieces. To cook the chicken faster and at an equal rate, make sure to cut into uniform sizes. I also use "Sogigiri" Japanese cutting technique (slice diagonally when cutting) to create a large surface of the chicken.
- Season the chicken with freshly ground black pepper and kosher salt. Transfer the chicken to a small bowl.
- Add 1 tsp sesame oil and 1 tsp soy sauce to the chicken and mix well together.
- Place a shiso leaf on a gyoza wrapper, and put a few pieces of chicken on top.
- Fold in half and press gently.
- In a non-stick frying pan, heat 1 Tbsp sesame oil over medium heat. Place the gyoza on the pan in a single layer without over-wrapping.
- Cover to cook until nicely browned. Then turn it over and cover to cook again.
- When the chicken is cooked through, uncover and cook 1-2 minutes till the gyoza becomes crispy. Put some ponzu in a small bowl and put a small amount of yuzu kosho on the edge of the bowl or on a plate.
Nutrition Facts : Calories 45 kcal, Carbohydrate 3 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 11 mg, Sodium 81 mg, Sugar 1 g, ServingSize 1 serving
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