BigBoy really enjoys Japanese gyoza, especially the pan-fried ones. The crispy exterior and juicy, tender filling make them incredibly delicious.
One of my favourite Japanese gyoza is chicken cartilage gyoza. Each bite delivers a delightful crunch. Chicken cartilage is easy to find, usually available at frozen meat shops. This gyoza is quite simple to make at home, offering a double layer of crispiness with the crunchy chicken cartilage and the crispy fried skin. The filling is packed with ginger and garlic flavours, and it pairs perfectly with homemade gyoza sauce. It’s incredibly delicious!
Ingredients
Basic Ingredients
Minced Pork | 200g |
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Chicken Cartilages | 100g |
Cabbage (shredded) | ¼ each |
Dumpling Wraps | 40 pcs |
Marinade
Salt | ½ tsp |
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Soy Sauce | 1 tsp |
Ground White Pepper | ½ tsp |
Shaoxing Wine | 2 tsp |
Sesame Oil | 2 tsp |
Garlic (chopped) | 1 clove |
Ginger (chopped) | 1 small pc |
Dipping Sauce
Soy Sauce | 3 tbsp |
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Mirin | 6 tbsp |
Sesame Oil | 1 tbsp |
Chinese Dark Vinegar | 2 tbsp |
Steps
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