10lbs ground chicken meat

5lbs chopped cabbage

1 cup grated ginger

1/4 chopped garlic

1/4 cup soy bean paste (red)

1/4 cup mirin

1/4 cup sake

1 cup sliced scallions

6oz seasoned pepper



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

1qt bean sprouts

1c chives, finely cut

1/2c mustard oil

Salt and pepper to taste


Shishito salad

30 shishito peppers julienne sliced

2 red bell pepper sliced julienne sliced

2oz grape seed oil

Salt and pepper to taste




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.



Blanch the 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.