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Variety to Preparing Perfect Kale & Chicken Gyoza

Do you want to know ways to pass the week with healthful but delicious meals that will make you feel happy? This healthy, simple but delicious Kale & Chicken Gyoza recipe is the answer.

Kale & Chicken Gyoza

We hope you got benefit from reading it, now let's go back to kale & chicken gyoza recipe. You can cook kale & chicken gyoza using 9 ingredients and 7 steps. Here is how you cook that.

To make an unforgettable Kale & Chicken Gyoza, here are the materials required:

  1. Use 120 g of Kale leaves removed from thick stems *OR as much as you like.
  2. Prepare 500 g of Chicken Mince.
  3. Use 1 clove of Garlic *grated.
  4. Provide 1 of small piece Ginger *grated.
  5. You need 1/2 teaspoon of Salt.
  6. Prepare of White Pepper.
  7. Provide 50 sheets of Gyoza Skins.
  8. Provide of Oil.
  9. Use of Water.

After preparing the ingridients, next you are good to cook your 5-star Kale & Chicken Gyoza by following the instructions below:

  1. Remove thick hard stems from Kale. Wash well..
  2. Boil a kettle of water. Place the leaves in a colander or a large strainer, and pour the boiled hot water carefully over the leaves evenly. This will reduce the volume of the leaves..
  3. Pour cold water over to stop cooking further, drain and squeeze to remove excess water, then chop up..
  4. Combine Chicken Mince, Kale, grated Ginger and Garlic and Salt & Pepper, mix very well until it gets pasty texture..
  5. Put some of the filling onto a Gyoza Skin, moisten the edge of the skin with water, fold the edge about 5 times and close..
  6. Heat 1 tablespoon Oil in a frying pan (non-stick recommended) over medium high heat, arrange Gyoza. Add 1/2 cup water, cover to allow Gyoza to steam until the water is gone. Keep cooking until the bottom of Gyoza turned golden brown..
  7. Serve with your favourite dipping sauce. Japanese mayonnaise with a little bit of Soy sauce was nice! See more Dipping Sauce recipes at http://www.hirokoliston.com/dipping-sauce/.

Recipe : Kale & Chicken Gyoza

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