Ground Chicken Gyoza

Juicy ground chicken, shiitakes, serrano, and aromatics are wrapped in delicate gyoza skins, pan-fried to a golden crust, then steamed for tender tops. These crowd-pleasing dumplings add umami bite to the spread and come together with simple pantry staples.

Makes: ~40 pieces | Prep: 25 min | Cook: 12 min

Ingredients:

• 1 package Force of Nature ground chicken
  
• 1 cup shiitake mushrooms, minced
  
• 1 bunch green onions, minced
  
• 2 serrano peppers, minced (seeded for less heat)
  
• 1 Tbsp beef tallow (or neutral oil)
  
• 1 tsp minced garlic
  
• 1 tsp minced fresh ginger
  
• Kosher salt & black pepper
  
• 40 gyoza wrappers
  
• Fresh cilantro sprigs, for garnish
  
  

Preparation:

1. Filling – Sauté mushrooms, onions, serranos in tallow until soft. Stir in garlic and ginger; cool slightly. Mix with ground chicken; season.
   
2. Form – Place 1 tsp filling in each wrapper, moisten edge, pleat to seal.
   
3. Cook – Heat 1 Tbsp tallow in a non-stick skillet. Arrange gyoza flat-side down; cook until golden. Be very careful in this next step to not start a grease fire. Take the pan off heat for 5 minutes. Once the tallow has cooled, add ¼ cup water, cover, place on medium heat and steam 2–3 min, then uncover to crisp bottoms.
4. Serve – Transfer to a platter; scatter cilantro. Offer soy-vinegar dipping sauce.
   

This recipe is part of the
Fire and Flavor Summer Menu