What you need:
Gyozas (this left loads of left over mixture which I just froze)
2 chicken breasts
1 can of bamboo shoots
thumb size piece of garlic
1 clove of garlic
handful of coriander stalks
splash of fish and soy sauce
1 pack of gyozawrappers
1 litre of chicken stock
piece of ginger peeled and cut into strips
1 kaffir lime leaf
A pinch of sugar
1 finely sliced garlic clove
1 handful of stir fry veg
1 pack of Udon noodles
- Firstly make the filling for the gyoza. Mince the chicken in a food processor (or by hand). Don't do it too finely as the texture will be like mush when cooked, not nice!
- Next blend the rest of the ingredients and then mix them with the chicken.
- Make the gyozas by placing a spoonful of the filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. (I watched a video on Youtube to help with the technique, there are loads so just choose the one you like!)
|Check out the crimping!|
- Place the gyozas on a baking tray and place in the freezer for up to an hour.
- Then start on the broth. Simply heat up the stock with the ginger, garlic, lime leaf and chilli. Season it with soy and fish sauce, a squeeze of lime and a pinch of sugar; the longer you simmer the stock the nicer it will be!
- When your broth tastes gooood and smells great chuck in the veg and noodles.
- As I have a steamer that fits over my wok steamed my gyoza over the broth at this point. A few minutes later and dinner was ready!
|Ready to be steamed|