Chicken and Tomato Gyoza
Chicken and Tomato Gyoza

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken and tomato gyoza. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken and Tomato Gyoza is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Chicken and Tomato Gyoza is something which I’ve loved my entire life.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken and tomato gyoza using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken and Tomato Gyoza:
  1. Make ready 50 sheets(280g) gyoza wrappers
  2. Take 500 g minced chicken
  3. Take 2 tomatoes
  4. Get 1.5 tbsp basil pesto (or mix basil, garlic and olive oil in food processor)
  5. Take 1.5 tbsp sake or white wine
  6. Take 1 tsp salt
  7. Prepare 2 tbsp olive oil
  8. Take white pepper
  9. Prepare 2 tbsp cooking oil (sunflower, rapseed, etc.)
  10. Get 150 ml water
  11. Get fresh basil

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.

Steps to make Chicken and Tomato Gyoza:
  1. Cut the tomatoes in half, remove the seeds and chop. Leave in the strainer for 10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Pour in water, place the lid immediately and shimmer in mid heat for about 5 minutes until the water has evaporated.
  6. 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.

Chicken and Tomato Gyoza Kitchen Flowers Bristol, United Kingdom. Chicken gyoza dumpling are actually half fried - half steamed. The result of course is supper-delicious! Place a teaspoon of the mixture in the middle of each gyoza skin, dampen the edge with a little water before folding and crimping either by hand or gadget until you've used all of your chicken mixture. You should get around thirty five dumplings.

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