Gyoza de Frango - Chicken Gyoza

Depois de me lembrar estou postando as fotos da Gyoza ja prontas, hummm estava uma maravilha eu amei essa receita, alem de ser muito gostosa e facil de fazer e rende bastante.

Eu encontrei o molho certo pra comer com as gyozas, e tao parecido com os que como nos restaurantes. Tenho certeza que voces irao adorar.

Eu nao tenho a receita em portugues, mas se desejar e so me pedir que eu traduzo e envio.


Eu usei essa marca de "round dim sum wrappers" que encontrei em um mercado chines que fica perto de casa, mas pode ser encontrado em qualquer supermercado, na parte onde fica Tofu.


Eu coloquei o recheio dentro desse modelador de gyoza, mas pode ser usado tambem aqueles modeladores de pastel, fica o mesmo resultado. Apenas tem que passar agua nas bordas da massa antes de apertar pra poder colar a massa. Dica: nao coloque muito recheio se nao pode estourar a massa.




Essa receita rendeu 58 gyozas, que coloquei no freezer para congelar.

Ingredients:

Sauce:

- 2 tbsp sesame seed oil

- 3 tbsp brown sugar

- 1/2 c. teriyaki sauce

- 2 tsp fresh minced ginger

- 1 tbsp finely chopped scallion

Gyoza:
- 2 c. shredded napa cabbage

- 1 green onion, finely chopped

- 1 tsp. sesame seeds, toasted

- 1 tsp. sriracha, or more to taste

- 2 tsp. grated fresh ginger

- 4 clove garlic, minced

- 2 tbsp. soy sauce

- 1⁄4 teaspoon kosher salt

- 1/2 pound ground chicken breast

- package round dim sum wrappers

- 3 tablespoons canola oil or more

- To make the Ponzu sauce, combine all the ingredients in a small bowl, stirring until the sugar is dissolved.

- For the gyoza, bring a medium pot of water to boil over high heat. Blanch the cabbage for 2 minutes, or until just softened. Drain and set aside to cool.

Combine the onion, sesame seeds, sriracha, ginger, garlic, soy sauce, and salt in a medium bowl, and stir to combine. Add the ground chicken and blanched cabbage, and stir until just combined.

To make the gyoza, place a teaspoon of the chicken mixture in the center of each dim sum wrapper. Dampen one side of the wrapper with some water. Fold the wrapper over and press both sides together to make a seal, being careful to press out any air bubbles. (Freeze any of the dumplings you’re not planning to cook immediately. Set them on a wax-paper lined baking sheet in a single layer. Once frozen, transfer the gyoza to a heavy-duty, resealable plastic bag and store in the freezer until ready to cook. You can prepare them straight from the freezer; simply add 2 to 3 minutes to the steaming time.)

Set a large skillet over medium-high heat and add the canola oil. When the oil is hot, add the gyoza, in batches if necessary, and cook for two minutes on each side until lightly browned. Add a tablespoon of water to the pan, cover, and cook for an additional minute to steam slightly and finish cooking the meat. Remove the gyoza and place on paper towels to drain. Serve immediately with the Green Onion Ponzu Sauce.