Chicken Shiso Gyoza Dumplings with Yuzu Kosho & Ponzu Sauce
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Category
Lunch/Dinner
Servings
2-3
Prep Time
20 minutes
Japanese-style pan-fried dumplings filled with juicy chicken, garlic, ginger, and fresh Thai basil leaves. Served with KA-ME Chili Ponzu Sauce for citrusy heat.
Ingredients
1 lb ground chicken
12–15 gyoza wrappers
4–6 Thai basil leaves, finely chopped
2 cloves garlic, minced
1 tsp grated ginger
1 green onion, finely sliced
1 tbsp soy sauce
1 tsp sesame oil
1 tsp sake or rice wine (optional)
1/2 tsp salt
1/2 tsp white pepper
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⅓ cup KA-ME Chili-Ponzu Sauce
1 tbsp vegetable oil
¼ cup water (for steaming)
Gyoza Filling
Cooking
Directions
In a bowl, mix ground chicken, chopped Thai basil, garlic, ginger, green onion, soy sauce, sesame oil, sake, salt, and pepper.
Place about 1 tablespoon of filling in the center of each gyoza wrapper.
Moisten the edge with water, fold, and pleat to seal the dumpling.
Heat vegetable oil in a non-stick pan over medium heat.
Place gyoza flat side down and cook for 2–3 minutes until the bottoms are golden.
Add water to the pan and cover immediately to steam for 4–5 minutes.
Remove lid and cook another minute until the water evaporates and bottoms crisp up.
Serve hot dumplings with KA-ME Chili Ponzu sauce.
Recipe Note
Thai basil adds a fresh herbal flavor that pairs well with chicken.
Do not overfill dumplings to prevent breaking during cooking.
Serve with shredded cabbage or cucumber for a light side
Easy pairing option: Skip the prep and serve frozen gyoza or potstickers with KA-ME Chili Ponzu Sauce as a quick and easy appetizer or snack.
