Chicken and Tomato Gyoza.
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Ingredients of Chicken and Tomato Gyoza:
- Require 50 sheets(280g) gyoza wrappers.
- Require 500 g minced chicken.
- Prepare 2 of tomatoes.
- Give 1.5 tbsp basil pesto (or mix basil, garlic and olive oil in food processor).
- Need 1.5 tbsp - sake or white wine.
- You need 1 tsp salt.
- Prepare 2 tbsp of olive oil.
- Give - white pepper.
- Need 2 tbsp - cooking oil (sunflower, rapseed, etc.).
- Give 150 ml - water.
- You need of fresh basil.
Chicken and Tomato Gyoza making process:
- Cut the tomatoes in half, remove the seeds and chop. Leave in the strainer for 10 minutes..
- Mix the minced chicken, basil pesto, pepper, salt, sake and olive oil in this order, mixing well each time. Add the tomatoes and mix lightly..
- Place a spoon of the filling in the centre of the gyoza wrap. Spread a dash of water on the edges with your finger. Fold the wrap in half then make 5-6 folds on one side to create the gyoza shape..
- Heat a non stick pan in high heat and set the gyoza neatly. No oil is required at this point. Cook with out stirring until the surface is lightly colored..
- Pour in water, place the lid immediately and shimmer in mid heat for about 5 minutes until the water has evaporated..
- Take the lid off, pour in the vegetable oil from the top and cook couple of minutes more until the gyoza is crispy on the outside. Use a turner to scrape off from the pan and tip them over to a large plate in one go. Scatter basil leaves for garnish. This Gyoza is good as is with out soy sauce..
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