Kale & Chicken Gyoza
Kale & Chicken Gyoza

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kale & chicken gyoza. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Overview Information Kale is a dark, leafy vegetable that is commonly eaten as a food source. Kale can also be eaten as a medicine. Kale is commonly used to prevent cancer and heart disease.

Kale & Chicken Gyoza is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Kale & Chicken Gyoza is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have kale & chicken gyoza using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Kale & Chicken Gyoza:
  1. Take 120 g Kale leaves removed from thick stems *OR as much as you like
  2. Make ready 500 g Chicken Mince
  3. Take 1 clove Garlic *grated
  4. Make ready 1 small piece Ginger *grated
  5. Make ready 1/2 teaspoon Salt
  6. Prepare White Pepper
  7. Prepare 50 sheets Gyoza Skins
  8. Make ready Oil
  9. Take Water

This is a recipe for kale greens made in a pressure cooker with turkey bacon. If you eat red meat, feel free to substitute the turkey bacon with the real thing. If you want less salt, cut back on the bouillon. Kale is a crisp and hearty vegetable, with a hint of earthiness.

Steps to make Kale & Chicken Gyoza:
  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/

The flavors and nutritional content can vary between types. Younger leaves and summer leaves tend to be less bitter and fibrous. Discover delicious and healthy kale recipes by the expert chefs at Food Network for salads, main courses, drinks and more. Kale is a super food with staying power. The dark, leafy green has been on dinner plates since Roman times and has long been common across much of Europe.

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