Gyoza-Stuffed Wings

I was excited to attempt these since we had a similar dish at an izakaya in Tokyo. I definitely haven’t mastered deboning wings, but these still tasted good. I used leftover (frozen) filling from the gyoza I made a few weeks ago.

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1 dozen chicken wings
vegetable oil

For the filling:
1.5 cup chopped cabbage, squeezed of all water
salt (1/2 tsp or so)
.75 cups or so Japanese chives
1 tbsp chopped garlic
1/3 pounds ground pork
1 tsp soy sauce
2 tbsp sesame oil
salt and pepper
1 tsp sugar

Combine all filling ingredients until sausage-like consistency.

Debone chicken wings.

Stuff chicken with filling. You may have leftover filling – since I was using pre-made filling from another recipe and only had six wings on hand, proportions might not be exact here. Heat oil to 375.

Fry chicken wings for 10 minutes until filling is cooked through and chicken is done.

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Filed under appetizers, japanese challenge, Uncategorized

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