by

Addictive Chicken Wing Gyoza Dumplings

Addictive Chicken Wing Gyoza Dumplings

A sure-fire hit at events and in bento!!
WIth a little bit more effort than your usual dumplings, you'll have an amazingly satisfying dish.

Ingredients: 10

Chicken wings - the midsection only
10
Sake
1 tablespoon
Soy sauce
1 tablespoon
Salt and pepper
to taste
Grated ginger
1 teaspoon
The gyoza filling:
Ground pork
50 g
Cabbage
3 large leaves
Chinese chives
3 to 4 tablespoons finely chopped
Soy sauce
2 tablespoons
Sake
1 tablespoon
Sugar
1 teaspoon
Sesame oil
1 teaspoon
Grated garlic
1/2 to 1 teaspoon
Katakuriko
2 tablespoons

Steps

1. Cut the joint that connects the thick and thin bones in each chicken wing.
2. Insert a pair of kitchen scissors along the bone, and cut off the flesh and sinew on the bone.
3. Once you've cut away most of the meat with the scissors, use your fingernails to wiggle the meat from the bone up to the joint.
4. Bend the joint backwards, twist it firmly and remove both bones.
5. After doing 3 of these you'll get used to it! It's rather satisfying. Be careful not to break the chicken bones... it's messy if you do.
6. Make several holes in the skin with a toothpick. Put the flavoring ingredients and the de-boned chicken wings in a plastic bag, and macerate.
7. Make the gyoza dumpling filling: Mix the ground meat and the flavoring ingredients together well. Add the finely chopped cabbage and chives too, and mix mix mix.
8. Dust the stuffed wings with more katakuriko, and shake off the excess. Deep fry in 340°F/170°C oil until golden brown.
9. Stuff the filling inside the deboned and marinated chicken wings. Stuff them well into all the crevices.
10. Don't over-fill them, though, or they'll be hard to seal closed.
11. Close the cut opening with a toothpick. Sprinkle generously with salt and pepper. I like to sprinkle on quite a bit.
12. Dust the stuffed wings with more katakuriko, and shake off the excess. Deep fry in 340°F/170°C oil until golden brown.

Story Behind this Recipe

They used to sell frozen chicken wing dumplings, but they stopped stocking them in my neighborhood stores, so I took on the challenge!
Only a little filling is needed, so you can make these when you have some filling left over from a previous gyoza dumpling batch.