Ingredients
10lbs ground chicken meat
5lbs chopped cabbage
1 cup grated ginger
1/4chopped garlic
1/4 cup soy bean paste (red)
1/4 cup mirin
1/4 cup sake
1 cup sliced scallions
6oz seasoned pepper
Salt
Dipping sauce
2qts soy sauce
1/2qt rice wine vinegar
1/2 cup mirin
1/2 cup sugar
1/4 sesame chilli oil
Bean sprout salad
1qtbean sprouts
1cchives, finely cut
1/2cmustard oil
Salt and pepper to taste
Shishito salad
30 shishito peppers julienne sliced
2 red bell pepper sliced julienne sliced
2oz grape seed oil
Saltand pepper to taste
Method
Chop and wash cabbage, set aside and drain.Grate the ginger and chop the garlic. Mix the mirin,sake and soy paste together, and fold into ground chicken add spices and vegetables. Taste test the chicken mixture and reseason. Fill rounded dumpling skins.
Dipping sauce
Bring all the ingredients to a boil and set aside.
Garnish
Blanchthe gyoza in boiling water, shock in ice and drain and dry.Fry the gyoza on one side until golden brown and crispy.Serve with shishito salad or serve steamed with bean sprout salad.
To serve
Set five sauted gyoza on rectanglar plate.Place salad on one end and sauce in a ramikin next to it.