Juicy Chicken Wing Gyoza Recipe by cookpad.japan
Cooking Instructions 1 Snap the joint in the middle of the chicken wings. 2 Use a knife or kitchen scissors to separate the meat from the ends of the two bones. 3 Twist the narrower bone while pulling the two bones apart. Cut the tendon from the end of the thicker bone, then twist while pulling them apart. 4 Once the bones are removed, marinate the chicken in the soy sauce and Shaoxing wine. Rub in the marinade and let sit for about 20 minutes to allow the flavors to absorb. 5 Roughly mince the cabbage into squares about 5 mm. Sprinkle with 1/2 teaspoon salt (not listed above), mix, then let sit for 10 minutes. 6 Roughly mince the ginger and garlic. 7 Finely chop the fatty pork, then mince for about 2 minutes. Lightly season with salt and pepper, and work it in until the fat becomes viscous. 8 Squeeze the excess moisture from the cabbage, and combine it with the fatty pork, garlic, and ginger. Add 2 teaspoons each of soy sauce and sesame oil. 9 Using a spoon or spatula, stuff the chicken wings with the filling to about 80% full. Be sure to stuff them into all the crevices, but be careful not to over stuff. 10 The preparation is complete. 11 Bake them for 15 minutes in an oven preheated to 180℃, and thoroughly cook through. Increase the temperature to 250℃ and bake for 5 more minutes to crisp the skin. 12 They taste good dipped in sauce (commonly used for gyoza) made from vinegar, soy sauce, and ra-yu, but I also recommend Japanese mustard. These go great with beer! 13 If cooking them in a frying pan, fry them as you would regular gyoza, by steam-frying them. 1 Snap the joint in the middle of the chicken wings. 1 Snap the joint in the middle of the chicken wings. 2 Use a knife or kitchen scissors to separate the meat from the ends of the two bones. 2 Use a knife or kitchen scissors to separate the meat from the ends of the two bones. 3 Twist the narrower bone while pulling the two bones apart. Cut the tendon from the end of the thicker bone, then twist while pulling them apart. 3 Twist the narrower bone while pulling the two bones apart. Cut the tendon from the end of the thicker bone, then twist while pulling them apart. 4 Once the bones are removed, marinate the chicken in the soy sauce and Shaoxing wine. Rub in the marinade and let sit for about 20 minutes to allow the flavors to absorb. 4 Once the bones are removed, marinate the chicken in the soy sauce and Shaoxing wine. Rub in the marinade and let sit for about 20 minutes to allow the flavors to absorb. 5 Roughly mince the cabbage into squares about 5 mm. Sprinkle with 1/2 teaspoon salt (not listed above), mix, then let sit for 10 minutes. 5 Roughly mince the cabbage into squares about 5 mm. Sprinkle with 1/2 teaspoon salt (not listed above), mix, then let sit for 10 minutes. 6 Roughly mince the ginger and garlic. 6 Roughly mince the ginger and garlic. 7 Finely chop the fatty pork, then mince for about 2 minutes. Lightly season with salt and pepper, and work it in until the fat becomes viscous. 7 Finely chop the fatty pork, then mince for about 2 minutes. Lightly season with salt and pepper, and work it in until the fat becomes viscous. 8 Squeeze the excess moisture from the cabbage, and combine it with the fatty pork, garlic, and ginger. Add 2 teaspoons each of soy sauce and sesame oil. 8 Squeeze the excess moisture from the cabbage, and combine it with the fatty pork, garlic, and ginger. Add 2 teaspoons each of soy sauce and sesame oil. 9 Using a spoon or spatula, stuff the chicken wings with the filling to about 80% full. Be sure to stuff them into all the crevices, but be careful not to over stuff. 9 Using a spoon or spatula, stuff the chicken wings with the filling to about 80% full. Be sure to stuff them into all the crevices, but be careful not to over stuff. 10 The preparation is complete. 10 The preparation is complete. 11 Bake them for 15 minutes in an oven preheated to 180℃, and thoroughly cook through. Increase the temperature to 250℃ and bake for 5 more minutes to crisp the skin. 11 Bake them for 15 minutes in an oven preheated to 180℃, and thoroughly cook through. Increase the temperature to 250℃ and bake for 5 more minutes to crisp the skin. 12 They taste good dipped in sauce (commonly used for gyoza) made from vinegar, soy sauce, and ra-yu, but I also recommend Japanese mustard. These go great with beer! 12 They taste good dipped in sauce (commonly used for gyoza) made from vinegar, soy sauce, and ra-yu, but I also recommend Japanese mustard. These go great with beer! 13 If cooking them in a frying pan, fry them as you would regular gyoza, by steam-frying them. 13 If cooking them in a frying pan, fry them as you would regular gyoza, by steam-frying them. 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