I made the chicken gyoza and steamed with the donabe steamer, “Mushi Nabe”.
My gyoza is very simple. I made the filling with ground chicken, onion, ginger, garlic, cabbage, sake, sesame oil, salt and pepper, and potato starch (katakuriko). With 3/4 pound of ground chicken, I made about 30 gyoza dumplings.
Gyoza were, then, steamed in the donabe steamer at the table. In about 5 minutes, super juicy steamed gyoza were ready. We had them with the homemade ponzu sauce with la-yu. Just fantastic.
You can find the recipe on toiro’s website. Please check it out.
