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teba gyoza 2 1

Ippudo-style Teba Gyoza (Stuffed Chicken Wings)

Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine Japanese
Servings 3

Ingredients
  

  • 8 chicken wings $1.768
  • 100 g pork sukiyaki minced ($1.925)
  • 1 cabbage leaf minced ($0.01)
  • 2 tsp soya sauce $0.056
  • 1 tsp sesame oil $0.044
  • 1 tsp grated garlic $0.028
  • 1 tsp grated ginger $0.03
  • pepper to taste
  • 60 g potato starch $0.257

SAUCE

  • 2 tbsp soya sauce $0.168
  • 2 tbsp mirin $0.30
  • 2 tbsp sake $0.542
  • 1 tbsp sugar ($0.019

Instructions
 

  • Microwave cabbage leaf for 1-2 minutes to soften it. Mince cabbage leaf and pork sukiyaki into fine pieces.
  • Note: you can also use minced pork instead.
  • In a small bowl, add cabbage, pork sukiyaki, grated garlic, grated ginger, soya sauce, sesame oil and pepper. Mix well.
  • Use a kitchen scissors to separate chicken meat from the bones. Twist and remove bones from all the chicken wings.
  • Stuff chicken wings with pork and cabbage filling. Use toothpicks to seal wings.
  • Pat dry chicken wings. Coat wings evenly with a thin layer of potato starch.
  • Heat oil in a pan till hot. Deep fry chicken wings until golden brown. Remove toothpicks from wings.
  • In a saucepan, make teriyaki sauce by bringing soya sauce, mirin, sake and sugar to a boil. Reduce the heat and cook sauce till slightly thickened.
  • Coat chicken wings with teriyaki sauce. Garnish with pepper if desired. Serve and enjoy!
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