Monday, 19 March 2012

BUFFALO CHICKEN GYOZA


All food with the words buffalo and chicken will be eaten straight away. That's a fact. So I convert everything to Buffalo chicken or some semblance of it if I want them to be eaten.

I have already told you about the breast of the rotisserie chicken that's always left uneaten. Well, not today. I mixed the shredded meat with buffalo sauce and re-packaged the mix in gyoza wrappers. 


Gyozas are little Oriental dumplings wrapped in a pastry that is similar to (but not the same) as wonton wrappers. They are available fresh or frozen in most Oriental shops. I make a lot of gyozas with different fillings and open freeze them before storing in bags in the freezer. They take only minutes to cook from frozen and are a convenient standby to serve as appetizers or snacks. 

I fried these buffalo chicken gyozas crisp instead of the usual half pan fry-half steam method and served them with a cream cheese, carrot and celery dip. They didn't last very long. 

Although the carrots and celery sticks are usually ignored, I find them essential when eating Buffalo chicken. It balances the hot and spicy taste with something cold, crisp and fresh. Even if the dip has chopped carrots and celery, I still find the vegetable sticks a welcome refreshment.




Ingredients for the chicken filling:

2 c. shredded cooked chicken meat
2 tbsps. ketchup
1-2 tsps. hot sauce, such as Tabasco
1 tbsp. paprika
t tsp. garlic granules
1 tsp. celery salt
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. lemon juice
3 tbsps. honey
2 tbsps. butter

Method:

Mix all of the ingredients, except for the chicken meat in a pan, stir and bring to a boil. Add the chicken meat and stir to coat. Let the chicken absorb the sauce (about 2 minutes) then take off the heat and transfer to a dish. Leave to cool.

Ingredients for the gyoza:


about 30 pieces of gyoza wrappers
cooking oil for shallow frying

Method:

Separate the wrappers. Moisten the edge of a wrapper, then put a tablespoon of filling in the center. 

Fold at the center and make the edges meet. Press at the center. Make three pleats on each side to seal the gyoza. Press the edges firmly so that the filling doesn't ooze out when frying.

Heat the cooking oil up. When hot, immerse a few pieces of gyoza, flat side down first. Cook for 2 minutes on each side on medium heat, until blistered, puffed and crispy. Makes 25-30 gyozas.

Serve with the dip.

Ingredients for the cream cheese dip:

1/4 c. + 2 tbsps. of cream cheese
1/4 c. milk
2 tsps. lemon juice
1/2 tsp. celery salt
1/2 tsp. garlic granules
2 tbsps. chopped carrots
2 tbsps. chopped celery
2 tsps. of chopped chives

Gradually add the milk to the cream cheese while whisking. Add the rest of the ingredients. Serve with the gyozas.




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7 comments:

  1. This gyoza must be more than delicious! and I agree vegetables are needed when having buffalo wings!

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  2. Inspired, I love it! Thanks so much for sharing!

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  3. You are definitely right about buffalo chicken anything. It will get eaten! If these were at my house, they'd certainly disappear very quickly!

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  4. Very inspired by your creative and delicious dishes!!! Adora, your photos are stunning! Everyone gets hungry by looking at your photos...

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  5. I agree, every time we roast chicken, the breast is usually the last one to go; usually it's made into sandwich filling. :D This is genius! Great job Adora!

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  6. Buffalo chicken anything sounds about right! This is really creative and beautiful... and your pictures are just stunning! Great post :)

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  7. Wow, I can't believe how creative you are these look fantastic, and so handy to have in the freezer. I have gyoza wrappers in the frezzer now. I was waiting for something new to use them. Perfect!

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