Ingredients

(for Donabe Steamer “Mushi Nabe”)

1 pound  ground chicken

1/2  small onion, minced

4-5  cabbage leaves

1 clove  garlic, minced

1 tablespoon  juice from the grated ginger

2 tablespoons  sake

1 teaspoon  sesame oil

1/4 teaspoon  salt

some ground pepper and Szechwan pepper (optional)

1 tablespoon  potato starch (“katakuriko”)

30-35 gyoza skin (wrappers)

ponzu sauce with la-yu (hot chili sesame oil)

grated daikon

Procedure

1. 1.Blanch the cabbage leaves with the simmering water for about 3 minutes.  Rinse and squeeze out the excess moisture.  Mince finely.
   

2. 2.In a large bowl, combine the ground chicken, minced onion, minced cabbage, garlic, ginger juice, sake, sesame oil, salt, ground pepper, and potato starch.  Mix the ingredients by hand until the mixture is smooth and shiny.  Cover tightly with a plastic wrap and let it rest in the refrigerator for 30 minutes.
   

3. 3.(To make the dumplings) With a small spoon, take a small amount (about 1 tbsps) of the filling and wrap with a gyoza skin.
   

4. 4.Set the donabe steamer with the water according to the basic steaming instructions.
   

5. 5.Once the water in the donabe starts boiling, put gyoza dumplings in one layer.  (To avoid the gyoza from sticking to the grate, we suggest that you put some cabbage on the grate before placing the gyoza.)  Steam over medium-high heat for about 4-5 minutes or until the gyoza is cooked through.
   

6. 6.Serve with the ponzu and grated daikon.  Continue the same process to cook the remaining gyoza dumplings.