How to Make Delicious Kale & Chicken Gyoza

Kale & Chicken Gyoza. Overview Information Kale is a dark, leafy vegetable that is commonly eaten as a food source. Kale can also be eaten as a medicine. Kale is commonly used to prevent cancer and heart disease.

Younger leaves and summer leaves tend to be less bitter and fibrous. Kale (/ k eɪ l /), or leaf cabbage, belongs to a group of cabbage (Brassica oleracea) cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head (as with headed cabbage). You can have Kale & Chicken Gyoza using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Kale & Chicken Gyoza

1. Prepare 120 g of Kale leaves removed from thick stems *OR as much as you like.
2. You need 500 g of Chicken Mince.
3. It's 1 clove of Garlic *grated.
4. It's 1 of small piece Ginger *grated.
5. You need 1/2 teaspoon of Salt.
6. You need of White Pepper.
7. Prepare 50 sheets of Gyoza Skins.
8. You need of Oil.
9. You need of Water.

Kales are considered to be closer to wild cabbage than most of the many domesticated forms of Brassica oleracea. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens. Kale is a dark, leafy green you can eat raw or cooked.

Kale & Chicken Gyoza step by step

1. Remove thick hard stems from Kale. Wash well..
2. Boil a kettle of water. Place the leaves in a colander or a large strainer, and pour the boiled hot water carefully over the leaves evenly. This will reduce the volume of the leaves..
3. Pour cold water over to stop cooking further, drain and squeeze to remove excess water, then chop up..
4. Combine Chicken Mince, Kale, grated Ginger and Garlic and Salt & Pepper, mix very well until it gets pasty texture..
5. Put some of the filling onto a Gyoza Skin, moisten the edge of the skin with water, fold the edge about 5 times and close..
6. Heat 1 tablespoon Oil in a frying pan (non-stick recommended) over medium high heat, arrange Gyoza. Add 1/2 cup water, cover to allow Gyoza to steam until the water is gone. Keep cooking until the bottom of Gyoza turned golden brown..
7. Serve with your favourite dipping sauce. Japanese mayonnaise with a little bit of Soy sauce was nice! See more Dipping Sauce recipes at http://www.hirokoliston.com/dipping-sauce/.

This superfood has been on dinner plates since Roman times and has long been common across much of Europe. Kale is a popular vegetable and a member of the cabbage family. It is a cruciferous vegetable like cabbage, broccoli, cauliflower, collard greens and Brussels sprouts. Discover delicious and healthy kale recipes by the expert chefs at Food Network for salads, main courses, drinks and more. Kale is a leafy green that appears on many lists of trendy superfoods, and probably with good reason.