Addictive Chicken Wing Gyoza Dumplings Recipe by cookpad.japan
Cooking Instructions 1 Cut the joint that connects the thick and thin bones in each chicken wing. 2 Insert a pair of kitchen scissors along the bone, and cut off the flesh and sinew on the bone. 3 Once you've cut away most of the meat with the scissors, use your fingernails to wiggle the meat from the bone up to the joint. 4 Bend the joint backwards, twist it firmly and remove both bones. 5 After doing 3 of these you'll get used to it! It's rather satisfying. Be careful not to break the chicken bones... it's messy if you do. 6 Make several holes in the skin with a toothpick. Put the flavoring ingredients and the de-boned chicken wings in a plastic bag, and macerate. 7 Make the gyoza dumpling filling: Mix the ground meat and the flavoring ingredients together well. Add the finely chopped cabbage and chives too, and mix mix mix. 8 Dust the stuffed wings with more katakuriko, and shake off the excess. Deep fry in 340°F/170°C oil until golden brown. 9 Stuff the filling inside the deboned and marinated chicken wings. Stuff them well into all the crevices. 10 Don't over-fill them, though, or they'll be hard to seal closed. 11 Close the cut opening with a toothpick. Sprinkle generously with salt and pepper. I like to sprinkle on quite a bit. 12 Dust the stuffed wings with more katakuriko, and shake off the excess. Deep fry in 340°F/170°C oil until golden brown. 1 Cut the joint that connects the thick and thin bones in each chicken wing. 1 Cut the joint that connects the thick and thin bones in each chicken wing. 2 Insert a pair of kitchen scissors along the bone, and cut off the flesh and sinew on the bone. 2 Insert a pair of kitchen scissors along the bone, and cut off the flesh and sinew on the bone. 3 Once you've cut away most of the meat with the scissors, use your fingernails to wiggle the meat from the bone up to the joint. 3 Once you've cut away most of the meat with the scissors, use your fingernails to wiggle the meat from the bone up to the joint. 4 Bend the joint backwards, twist it firmly and remove both bones. 4 Bend the joint backwards, twist it firmly and remove both bones. 5 After doing 3 of these you'll get used to it! It's rather satisfying. Be careful not to break the chicken bones... it's messy if you do. 5 After doing 3 of these you'll get used to it! It's rather satisfying. Be careful not to break the chicken bones... it's messy if you do. 6 Make several holes in the skin with a toothpick. Put the flavoring ingredients and the de-boned chicken wings in a plastic bag, and macerate. 6 Make several holes in the skin with a toothpick. Put the flavoring ingredients and the de-boned chicken wings in a plastic bag, and macerate. 7 Make the gyoza dumpling filling: Mix the ground meat and the flavoring ingredients together well. Add the finely chopped cabbage and chives too, and mix mix mix. 7 Make the gyoza dumpling filling: Mix the ground meat and the flavoring ingredients together well. Add the finely chopped cabbage and chives too, and mix mix mix. 8 Dust the stuffed wings with more katakuriko, and shake off the excess. Deep fry in 340°F/170°C oil until golden brown. 8 Dust the stuffed wings with more katakuriko, and shake off the excess. Deep fry in 340°F/170°C oil until golden brown. 9 Stuff the filling inside the deboned and marinated chicken wings. Stuff them well into all the crevices. 9 Stuff the filling inside the deboned and marinated chicken wings. Stuff them well into all the crevices. 10 Don't over-fill them, though, or they'll be hard to seal closed. 10 Don't over-fill them, though, or they'll be hard to seal closed. 11 Close the cut opening with a toothpick. Sprinkle generously with salt and pepper. I like to sprinkle on quite a bit. 11 Close the cut opening with a toothpick. Sprinkle generously with salt and pepper. I like to sprinkle on quite a bit. 12 Dust the stuffed wings with more katakuriko, and shake off the excess. Deep fry in 340°F/170°C oil until golden brown. 12 Dust the stuffed wings with more katakuriko, and shake off the excess. Deep fry in 340°F/170°C oil until golden brown. 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