Kai's Chicken Gyoza

Ingredients

• ¾ cup canola oil, divided
• ½ onion, minced
• 1 cup finely shredded carrots
• ¾ cup finely shredded cabbage
• 1 pound ground chicken
• 2 tablespoons dark brown sugar
• 2 tablespoons sesame seeds
• 1 tablespoon sesame oil
• 1 tablespoon Chinese five-spice powder
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger root
• 1 ½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 60 wonton wrappers
• ¾ cup chicken broth

Step 1

Warm a couple teaspoons of canola oil in a large skillet over medium-high heat. Toss in the chopped onion, carrots, and cabbage, and sauté them for about 3 minutes until they soften a bit. Move the veggies to a big bowl and let them cool for around 15 minutes. Once cooled, add the ground chicken along with brown sugar, sesame seeds, sesame oil, five-spice powder, garlic, ginger, salt, and pepper. Mix everything together really well until it’s fully combined.

Step 2

Lay out your wonton wrappers on a clean surface. Scoop about a teaspoon and a half of the filling into the center of each wrapper. Moisten the edges with a little water using your finger or a brush, then fold one corner over to the opposite corner to make a triangle. Next, bring the two side corners together over the center and press firmly, squeezing out any air inside.

Step 3

Preheat your oven to 200°F (95°C) and set a wire rack on a baking sheet to keep the gyoza warm after cooking. Heat a tablespoon of oil in the skillet over medium heat, then add 6 to 8 gyoza at a time. Cook them until they’re golden brown on the bottom, flipping halfway through, which should take about 4 to 5 minutes. Pour in about 1 ½ tablespoons of chicken broth, cover the pan, and let them steam for another minute or so until the filling is cooked through. Transfer the cooked gyoza to the wire rack in the oven to stay warm.

Step 4

Repeat this process with the rest of the gyoza, using the remaining oil and chicken broth. Enjoy them fresh and hot!