Ingredients:
Gyoza
1 poundPERDUE® HARVESTLAND® ground chicken
1 cupshredded Napa cabbage
1/4 cupthinly sliced scallions or chives, plus more for garnish (optional)
2 large garlic cloves, finely chopped
2 tablespoonssoy sauce
2 teaspoonspeeled and grated ginger
1 teaspoonfreshly ground black pepper
1 teaspoonsesame oil
60 round gyoza wrappers
2 tablespoonsvegetable oil
Dipping Sauce
1/2 cupponzu
2 teaspoonsyuzu kosho
1 teaspoonsesame oil
Directions:
In a large bowl, mix the ground chicken, cabbage, scallions, garlic, soy sauce, ginger, black pepper, and sesame oil until thoroughly combined.
Line a baking sheet large enough to fit into your freezer with parchment paper and fill a small cup with water.
Working in batches, begin to assemble each gyoza, making sure to cover the unused gyoza wrappers with a damp paper towel as you go to prevent them from drying out.
Place 1½ teaspoons of the ground chicken mixture in the center of the wrapper. Dip your finger in the water and gently trace the circumference of the wrapper to wet the edges. Without pinching, gently fold the wrapper in half. Start at one corner of the dumpling and pinch together the two ends to seal. With the dumpling facing away from you, gently fold one side of the wrapper toward the corner you’ve already sealed to form a pleat about 1 centimeter long. Continue to pleat the gyoza in the same direction until completely sealed.
Place each assembled gyoza on the prepared baking sheet and cover with a damp paper towel. Spread the gyoza out to prevent them from sticking to one another.
Wrap the baking sheet with plastic wrap and place in the freezer for 30 to 45 minutes.
In a large skillet over medium to medium-high heat, heat the vegetable oil. Working in small batches (about 10 pieces at a time), gently cook the gyoza in the oil, flat side down, for 3 to 4 minutes, until golden brown and crispy.
Once browned, add ¼ cup of water, cover, and steam the gyoza for about 4 to 5 minutes, or until an instant-read thermometer inserted into the center registers 165°F. Note: When working in batches, make sure not to overcrowd the pan to prevent the gyoza from sticking to one another.
In a small bowl, gently whisk the ponzu, yuzu kosho, and sesame oil to combine. Serve alongside the gyoza.