Chicken wing dumplings

Japanese food
Meat side dishes
Tamura Takashi
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A voluminous dish made from gyoza seeds stuffed into chicken wings. It looks tastier if you add a lighter brown color.
Cooking time: 30 minutes
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How to make it
1

Put force into the indirect part of the chicken wings to remove the indirect part. Put the knife blade around the bone and turn it to remove the bone.

2

In a bowl, add ground pork, roughly chopped green onions, and Hachi-kai Bijin and mix well.

3

Sprinkle the inside of the chicken wings with a thin layer of flour and stuff it with the ingredients [2]. Leave a little bit of binding and fasten it with a toothpick.

4

Heat a frying pan with salad oil, add a thin flour-sprayed [3] and bake.

5

Once the surface is browned well, add [A], cover with aluminum foil and simmer for about 5 minutes. Remove the drop lid and simmer further for about 1-2 minutes, pouring sauce over it. If the sauce is at a simmer, remove it from the heat.

6

Remove the toothpick and wrap aluminum foil around the feathers. Serve in a bowl and pour the remaining sauce over it to finish.

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