Good morning here we will give you a recipe pan fried, not deep fried stuffed chicken wings (chicken "gyoza") which is appetizing The way preparing it is very very easy. You just need to be careful to get results from pan fried, not deep fried stuffed chicken wings (chicken "gyoza") which has aroma and taste that can evoke our tastes.

So that the result of pan fried, not deep fried stuffed chicken wings (chicken "gyoza"), what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare pan fried, not deep fried stuffed chicken wings (chicken "gyoza") the delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings required for make

1. Prepare 10 Chicken wings - the middle section and the tip
2. Prepare 150 grams ◎Ground chicken
3. Prepare 150 grams ◎Chinese cabbage
4. Prepare 1/2 bunch ◎Chinese chives
5. Use 1 medium ◎Egg
6. Prepare 1/2 tsp ◎Salt
7. Prepare 1 tbsp ◎Sake
8. Prepare 1 tbsp ◎Oyster sauce
9. Prepare 1 Salt and pepper
10. Use 1 Sesame oil

Dip your fingers in the water, and spread it around the edge of the gyoza wrapper. Overall, the food at Toriyasu wasn't bad. Carefully place the chicken on the pan one by one with skin side down. Stuffed chicken wings with garlic, chicken, clear noodles, mustard served with cucumber salad..

How to make:process Pan Fried, Not Deep Fried Stuffed Chicken Wings (Chicken "Gyoza"):

1. Chop up the Chinese cabbage and chives into about 1cm pieces. Sprinkle with a little salt.
2. When the Step 1 vegetables are wilted, squeeze them out to eliminate the excess moisture.
3. Combine all the ◎ ingredients in a bowl, and mix and knead until sticky.
4. Snip between the two bones in the chicken wing using kitchen scissors, and cut them apart.
5. Cut the sinews connecting the bones to the meat.
6. Firmly grip the thicker bone with your index and middle fingers, and pull down the meat.
7. Break the joint while holding the wing skin side down.
8. Pull out the bone while twisting it.
9. Open up the boned wing, and stuff with the step 3 minutes.
10. Close up the wing, and season generously with salt and pepper.
11. Heat up a frying pan with sesame oil, and brown the chicken wings with the side with more skin side down first.
12. Cover the frying pan with a lid, turn the heat down to low and cook for about 5 minutes.
13. The stuffing has puffed up a little and is sticking out of the wing. It's also turned pale in color.
14. Turn the wings over, put the lid back on and cook for another 5 minutes or so.
15. When the wings are cooked through, turn the heat up to high, turn the wings over and pan fry until the skin is crisp.
16. Done and ready to serve!

Deep fried chicken wings stuffed with ground pork, crab meat, water chestnut, silver noodles, onion, shiitake. Chopping all your ingredients brings out the most flavour. For meat and seafood, chop fine to bind and rough to bring out the texture. For pork beef and lamb, mince is fine. But it can get dry, so use the fattiest stuff you can find and take care with over cooking.

relatives or to be creations for you who want to do culinary business. Hope it’s useful and good luck!