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Pan-Fried Chicken Gyoza
Crispy‑bottomed, juicy chicken gyozas pan‑fried then steamed, served with a drizzle of chili oil and fresh chives. This quick, easy recipe uses simple ingredients and a one‑pan method, perfect for an appetizer or light dinner.
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Cost Breakdown
Critical Success Points
- • Mix the filling thoroughly so the chicken binds
- • Seal the gyoza edges completely to prevent leakage
- • Add water and cover promptly to steam the dumplings through
Safety Warnings
- • Hot oil can cause burns – handle the skillet with a mitt
- • Steam released when uncovering the pan can scald – lift the lid away from your face
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