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


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


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.


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.