Chicken Yaki Gyoza with Umeboshi and Shiso

Name: Chicken Yaki Gyoza with Umeboshi and Shiso
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese, Japanese
Ingredients: 100 g boneless chicken thigh; 100 g ground chicken; 50 g onion (finely diced); 20 perilla leaves (shiso) (shredded); 2 tbsp umeboshi paste (2 medium umeboshi makes about 1 tbsp of paste); 50 g green cabbage (finely diced); 30 g garlic chive(s) (finely chopped); 1 tbsp sake; 1 tsp Japanese soy sauce (koikuchi shoyu); ½ tsp salt; 1 pinch ground black pepper; 1 tsp grated ginger root (or ginger paste); 1 tbsp toasted white sesame seeds (to drizzle - optional); 25 gyoza wrappers; 1 tbsp cooking oil; 150 ml freshly boiled water; ½ tbsp toasted sesame oil; ponzu sauce (for dipping)

Instructions

Prep:30minCook:10min

These unique chicken pan-fried gyoza are flavored with pickled plums and perilla leaves. The subtly sour and refreshing taste paired with tangy ponzu sauce is totally addictive!

Updated at: Tue, 25 Mar 2025 23:06:14 GMT