Chicken and chive gyoza
Serve gyoza with soy sauce for dipping. This serves 6 as a starter.
- Place chopped chicken, garlic, chopped and steamed cabbage, grated ginger, soy sauce, sesame oil and chopped chives in the bowl of a food processor and pulse until well mixed.
- Place spoonfuls of filling onto each Gyoza (or wonton) wrapper (gyoza wrappers are round so if using wonton wrappers cut into a circle with a sharp cookie cutter).
- Fold the wrapper over the filling to form a half circle, dampen edges and press to seal.
- Heat oil to a depth of 1cm in a deep-sided frying pan and, when hot, cook gyoza quickly in batches until golden and crisp. Drain on paper towels.