I had some simmered gyoza dumplings in Hakata that had a nice fragrance and were very delicious. I asked what was in them and found out that they contain yakitori (grilled chicken). I tried making them right away!!
Sprinkle salt and pepper onto the chicken thighs, and cook on a fish grill.
When they're browned like this, they're ready.
Once they've cooled down, put in a food processor and spin for about 5 seconds to mince.
Add the yakitori (which was minced in the food processor) and Chinese chives to the ground chicken. Sprinkle with salt and pepper, and mix really well.
Wrap with the gyoza skin in the same way as normal gyoza dumplings.
Pour 800 ml of water into a pot, season with the weipa, cook the gyoza dumplings in it, and serve. Adjust the flavour with salt and pepper at the end.
Story Behind this Recipe
The gyoza dumplings I ate at a restaurant didn't have Chinese chives, but we have to have them in ours at our house!!
You don't have to add the grilled and minced chicken. The gyoza dumplings without it are just as good. However, using the grilled chicken will definitely add more texture and a better fragrance!! Please give it a try!