Recipe of Any-night-of-the-week Not to the Brim but...Stuffed Chicken Wing Gyoza

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, How to Prepare Any-night-of-the-week Not to the Brim but...Stuffed Chicken Wing Gyoza. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Not to the Brim but...Stuffed Chicken Wing Gyoza is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can have Not to the Brim but...Stuffed Chicken Wing Gyoza using 10 ingredients and 18 steps. Here is how you cook it.

We had these when we at out. My mom made them and taught me how to open up the chicken. Pan-frying until the skins are nice and crispy makes them so delicious. For 10 pieces. Recipe by Hamumaki

Ingredients and spices that need to be Get to make Not to the Brim but...Stuffed Chicken Wing Gyoza:

1. 10 Chicken wings
2. 200 grams ●Ground Chicken
3. 200 grams ●Chinese cabbage
4. 1/3 bunch ●Chinese chives
5. 1 ●Egg
6. 1/2 tsp ●Salt
7. 1 tbsp ●Sake
8. 1 tbsp ●Oyster sauce
9. 1 Salt and pepper
10. 1 Sesame oil

Instructions to make to make Not to the Brim but...Stuffed Chicken Wing Gyoza

1. Mince the Chinese cabbage and Chinese chives into 7-8 mm pieces. Sprinkle with salt (not listed in ingredients) and set aside.
2. When Step 1 has become soft, drain the excess liquid.
3. Add the ● ingredients to a bowl. Add the pepper and knead together well.
4. Cut the two bones of the chicken wings apart with kitchen scissors.
5. Without cutting the outside skin, tear apart the inside meat.
6. It should look like this. (If you want to form it into a pouch, don't tear up the skin!)
7. Place the threads of torn up meat on the top and break the joint.
8. If you push hard, the bone will push out through the cut section. Pull them out.
9. Remove any excess meat from the bones and add to the filling mixture from Step 3.
10. Season both sides of the boneless meat with a good amount of salt and pepper and set aside with the cut side open.
11. Use a spoon to scoop the filling from Step 3 and stuff it into the top of the open chicken wings.
12. As much as possible, pull up the bottom skin and bring it to the top. Wet your hands and arrange the filling neatly.
13. Pour sesame oil into a heated frying pan. Place the chicken in the pan skin side down and pan-fry on high heat until nicely browned.
14. Lower the heat to low and fry while covered with a lid.
15. After about 5 minutes, the filling will start to turn white.
16. Flip them over and fry for another 5 minutes on low heat while covered with a lid.
17. When they have cooked through, place the skin side down again and pan-fry on high heat until crisp.
18. Arrange onto a plate.

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