My sister and dad have both been on the gyoza train for a while, but after their recent trip together they said I JUST HAD TO TRY IT! So being the person I am, I added my own country twist to the recipe.
Chicken & Bacon Gyoza Rolls
You Will Need:
- 5 strips of bacon (chopped)
- 2 cups cabbage (green or purple)
- ¼ cup onion
- 1 clove garlic
- ½ pound chicken (2 smaller boneless skinless thighs or breasts boiled and shredded)
- 1 tablespoon vegetable oil
- 1 (10 ounce) package egg roll wrappers
- ¼ cup water
Directions:
1. In a large skillet over medium heat, cook diced/chopped bacon.
2. While bacon is cooking, food process (pulse) cabbage, onion and garlic until evenly diced/chopped. Add to the skillet with leftover bacon grease. Cook and stir until cabbage is limp.
3. Mix in cooked, shredded chicken (I put the cooked chicken in the food processor and pulse 5-7 times or until it's shredded to the consistency I’m looking for).
4. Mix in diced/chopped bacon (again, I use the food processor).
5. Place approximately ½ cup of the cabbage and chicken mixture in the center of each wrapper.
6. Roll up the gyoza mixture in your egg roll wrapper (lower corner in to the center, then two side corners, then roll to close) being careful not to tear the wrapper.
7. Preheat vegetable oil in another large skillet over medium high heat, cook the rolls approximately 30 seconds to 1 minute per side, until lightly browned. Place the 1/4 cup water into the skillet, cover and reduce heat to medium-low. Allow gyoza to steam until the water is gone.
8. Top with hoisin sauce (or any other sauce) if desired or make a dipping sauce using equal parts soy sauce and rice vinegar. Serve and enjoy.
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