Chicken gyoza hot pot

Serves 4

  1. 12oz napa cabbage
  2. 8oz ground chicken
  3. 3 scallions, 2 chopped and 2 in 1in pieces
  4. 1/4tsp salt
  5. 1tsp ginger
  6. 1tsp garlic
  7. 1tb white miso
  8. 4tb chives
  9. 9tb sake
  10. 25 round wonton skins
  11. 1tsp cornstarch
  12. 1/2 cup water
  13. 2 6in pieces kombu
  14. 1oz harusame, soaked for 15 minutes
  15. 5 cups chicken stock
  16. 4oz shiitake mushrooms
  17. 4oz enoki mushrooms
  18. 4oz spinach
  19. 4tb soy sauce
  20. 2tb rice wine vinegar
  21. 1tb chili oil
  22. 2 cups cooked short-grain rice
  • Salt 4oz of cabbage and drain for 15 minutes. Mix with 2-8 and 1tb sake and fill skins. Mix 11-12, brush on edges and seal.
  • Bring remaining 1/2 cup sake and 13-15 to a boil and remove kombu. Add scallions in 1in pieces and 16-17 and simmer for 2 minutes. Add gyoza and simmer partially covered for 5-10 minutes. Add spinach for 1 minute.
  • Mix 19-21 with remaining chopped scallion and divide half of mixture to serving bowls. Fill bowls with hot pot and serve with remaining sauce and rice.

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