Gyoza with chicken, water chestnuts and coriander pesto (recipe)
| Gyoza with chicken, water chestnuts and coriander pesto (recipe) | |
|---|---|
| Name | Gyoza with chicken, water chestnuts and coriander pesto |
| Ingredients | Skinless chicken breast • Water chestnuts • Lemongrass • Fresh ginger • Garlic cloves • Fresh coriander leaves • Fish sauce • Water |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 1 |
| Keto friendliness | Keto friendly |
| Calories | 21.1 |
| Fat | 0.8 |
| Protein | 1.5 |
| Carbohydrate | 2.1 |
| Fiber | 0.3 |
| Net carbohydrates | 1.8 |
| Sugar | 0.5 |
| Saturated fat | 0.1 |
| Cholesterol (mg) | 3.4 |
| Sodium | 40.6 |
| Servings | 40 |
| Yield | 40 gyoza |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Gyoza with chicken, water chestnuts and coriander pesto (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Make the coriander pesto by blending all ingredients from 'brown onion ' to 'sweet chili sauce' together in a food processor or blender.
- Drain and chop the water chestnuts and put into a mixing bowl. Add the minced chicken and mix together.
- Stir through the coriander pesto until all ingredients are mixed together. Work in batches of 10-12 for the remainder of the recipe.
- Place about 12 of the gyoza wrappers on a kitchen benchtop.
- Place a teaspoon of the mixture on each gyoza wrapper, placing the mixture on one 'half' of the wrapper.
- Moisten the edges of the wrapper with a little bit of water (I usually dip my finger in the water, and then run it round the edge of the wrapper).
- Fold the wrapper in half and press the edges together to seal. You'll need to press/pinch all round the edges to ensure a tight seal. The gyoza should be crescent/semi-circular shaped.
- Heat a medium/large sized fry pan and add some spray oil or additional cooking oil.
- When the pan is hot, add the gyoza and cook until slightly golden on each side - this should be a couple of minutes each side. Be careful when turning the gyozas over as the wrappers will be slightly soft and stretchy.
- When both sides are browned, add some water to the pan so that the base is covered. There should be about .5 cm of water on the base.
- Place a lid over the pan, and 'steam' cook for about 1-2 minutes.
- Remove the gyoza from the pan by sliding a flat spatula underneath them.
- Tip out any excess water from the pan, carefully wipe dry with a tea towel or kitchen paper and start again with the next batch.
Food tags
, For Large Groups
Gyoza with chicken, water chestnuts and coriander pesto (recipe) details
Time:
Prep Time in Hours and Mins:1H
"
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Contributors: Prab R. Tumpati, MD
