Last year, I decided to stop wasting so much food and make use of our leftovers. I can’t believe how much food we throw out each week. It makes me sick to think we’re wasting so much food and money. To stop all this wastefulness, I decided to make sure I try my best to “reinvent” the leftovers in my frig.Today’s leftovers were some boiled chicken, 1/2 a box of mushrooms, and some gyoza wrappers that have been in my refrigerator for a week. Perfect for some chicken and mushroom potstickers (gyoza).
*If you don’t like a crispier gyoza, just brown the bottom and not the side.
- 1 1/3 cup to 1 1/2 cup diced cooked chicken (I used 2 boiled in salt water chicken thighs)
- 3/4 cup diced mushroom
- 2/3 cup diced edamame (soy beans) or broccoli or cabbage
- 1/3 cup diced water chestnut
- 1/4 cup diced onion or green onions
- 1/4 tsp finely grated ginger (you can add a little more if you like ginger)
- 2T hoisin sauce (use a little less if you don’t like sweetness)
- 1 tsp. Gochujang or Sriracha sauce
- 1 egg or bowl of water
- Package of gyoza wrappers
- 1/2 cup soy sauce
- 1/2 tsp grated ginger
- 1/2 tsp Gochujang (put more if you like it hot)
- rice vinegar to taste (optional)
- Dice the first five ingredients. Place together in a bowl.
- Add grated ginger to diced ingredients and mix together.
- Stir in the hoisin and Gochujang to the mix. Set mix aside.
- Scramble egg in a bowl to make an egg wash. Set aside
- Take gyoza wrappers and place 1 tablespoon of diced mix into the middle of the wrapper.
- Moisten the edge of the wrapper with the egg wash.
- Fold over wrapper and pinch shut.
- Make pleats or leave gyozas as is. Place finished gyozas on sheet pan and set aside.
- On medium, heat 2 tsp of oil in a large pan.
- Place gyozas into the pan. Fry until bottom and side are a nice golden brown.
- Place 1/2 cup of water into pan and cover.
- When water has evaporated, remove gyozas onto a serving plate.
- For the sauce, mix all the ingredients together.
- Serve with gyozas.