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GYOZA

2 boneless skinless chicken breast halves
1/3-1/2 c finely minced water chestnuts
1/3 cup minced bamboo shoots
1/3 c minced ok choy
1/4 cup minced green onion
2Tbsp each soy sauce, hoisin sauce and oyster sauce
1 Tbsp sesame oil
gyoza wrappers
Gyoza Sauce (follows)

Cook and cool the chicken slightly, then mince. Combine with the
water chestnuts, bamboo shoots, bok choy, green onion, and sauces
(except Gyoza Sauce-that's for dipping). Stir in sesame oil.

Place a teaspoon full of filling on each gyoza wrapper, wet 1/2 of
the edge lightly with your fingertip dipped in water, and seal.
(Hint: only take out about 10 wrappers at a time as they dry
quickly). You can fill as many as you like..they will keep in the
refirdgerator for a couple of days, and also freeze wonderfully.

In a frying pan that you have a lid for, put approx 1/8 cup of oil
(sesame, peanut or vegetable). Fry the gyoza until browned, then
pour in 1/4 cup water or chicken broth and cover for 1 minute.
Remove from pan, wipe it out, and repeat. Serve with soy sauce or
the sauce below.


GYOZA SAUCE

1/2 cup soy sauce
2 tsp sesame oil
2 tsp quality hot sauce
1 Tsp chopped green onions

Combine in a shallow bowl and whisk lightly with a fork or mini-whisk.

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7 of 11 people found the following review helpful:
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Gyoza Sauce Recipe, February 1, 2004 - 05:04 PM
Reviewer: Anonymous from San Diego, CA
Easy to prep and very delicious.

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