Sauteed Chicken Dumplings with Dipping Sauce (Torigyoza Yak)
| Yield: | 35 Servings |
| Categories: | Chicken |
| 1 | lg | Dried shitake mushroom |
| 1 1/3 | c | Nappa cabbage; shredded |
| 1/4 | lb | Pork; ground |
| 1/2 | lb | Chicken; ground or minced |
| 1/4 | c | Green onions; minced |
| 1 | Clove garlic; pressed | |
| 1 | tb | Fresh ginger; minced |
| 1 1/2 | tb | Soy sauce |
| 1/8 | ts | Salt |
| 1 | tb | Oriental sesame oil |
| 40 | Round wonton; or gyoza skins (35 to 40) | |
| 6 | tb | Vegetable oil |
| 3/4 | c | Chicken broth |
| GYOZA DIPPING SAUCE | ||
| 1/4 | c | Soy sauce |
| 1/4 | c | Rice vinegar |
| 1 | ts | Oriental sesame oil |
| 1 | ds | Hot chili oil |
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