Gyoza (Dumplings), Teriyaki Chicken, Rice&Broccoli

My Dad is Japanese, so I grew up eating more rice, seaweed, noodles, and dumplings than most American families. Here is an amazing dumpling recipe from my Mom that I love. She always used ground beef or pork, but I tried it recently with (cheaper and healthier) ground chicken and really loved it. It's a little involved, but totally worth it. The rest of the meal is super easy.

Ingredients

1 lb. ground chicken

1 cup minced cabbage

1/4 - 1 tsp. grated ginger powder (depending on how much you like ginger, I only added a pinch)

2 tsp. minced garlic

1/2 cup minced scallions

2 Tbls. soy sauce

3 tsp. sesame oil

Approx. 40 wonton or gyoza wrappers

A few Tbls. vegetable oil

1 lb. chicken tenders

Teriyaki marinade of choice

1 cup uncooked rice

2 cups frozen broccoli

1) Blend chicken, cabbage, ginger powder, minced garlic, minced scallions, soy sauce, and sesame oil in a bowl and mix well.

2) Place a rounded teaspoon of filling in the center of each wrapper. Moisten edges of wrapper with water (your pinky works well), fold one side over filling and press edges together to make a half-moon shape (or a triangle if you're using wonton wrappers). Pleat edges decoratively, if you wish.

3) Heat about 1-1 1/2 Tbls. oil in a heavy skillet over medium-high heat. Add a single layer of gyoza. Cook, uncovered, a few minutes until bottoms are deep golden-brown. Add about 1/3 cup water and immediately cover skillet tightly. Steam until skins are translucent. Uncover and cook a little more until water evaporates. Repeat with remaining gyoza. For a detailed photo tutorial on wrapping and cooking gyoza, go here. You can serve them with some soy sauce for dipping.

4) Marinade chicken in teriyaki sauce about 30 minutes, covered in the fridge. While that is marinading, cook rice according to package directions and steam/microwave/simmer broccoli according to package directions.

5) When chicken is done marinating, just pan fry it in a little oil about 4-5 minutes per side.