Chicken Cartilage Gyoza - Enjoy the ultimate double crunchy dumplings!

BigBoy really enjoys Japanese gyoza, especially the pan-fried ones. The crispy exterior and juicy, tender filling make them incredibly delicious.

One of my favourite Japanese gyoza is chicken cartilage gyoza. Each bite delivers a delightful crunch. Chicken cartilage is easy to find, usually available at frozen meat shops. This gyoza is quite simple to make at home, offering a double layer of crispiness with the crunchy chicken cartilage and the crispy fried skin. The filling is packed with ginger and garlic flavours, and it pairs perfectly with homemade gyoza sauce. It’s incredibly delicious!

Ingredients

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Basic Ingredients

Minced Pork	200g
Chicken Cartilages	100g
Cabbage (shredded)	¼ each
Dumpling Wraps	40 pcs

Marinade

Salt	½ tsp
Soy Sauce	1 tsp
Ground White Pepper	½ tsp
Shaoxing Wine	2 tsp
Sesame Oil	2 tsp
Garlic (chopped)	1 clove
Ginger (chopped)	1 small pc

Dipping Sauce

Soy Sauce	3 tbsp
Mirin	6 tbsp
Sesame Oil	1 tbsp
Chinese Dark Vinegar	2 tbsp

Steps

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1. Add 1 teaspoon of salt to the shredded cabbage and mix well. Let it sit for 30 minutes. The cabbage will release some water; drain it and set aside.

2. Add all the marinade ingredients to the pork and mix well. Marinate for 30 minutes.

3. Take a dumpling wrapper, spoon in a tablespoon of pork filling, and add a piece of chicken cartilage. Moisten the edges of the wrapper with a little water, fold it in half, and pinch the edges to seal.

4. Over low heat, add 2 tablespoons of oil and arrange the dumplings in the pan. Fry for one minute until the bottoms are lightly golden. Then, add 40-50 milliliters of water, cover with a lid, and cook until the water has completely evaporated. Turn off the heat.

5. Over medium heat, add the dumpling sauce to the pan and cook until it thickens (if it's not thick enough, you can add a bit of cornstarch water).

6. Once the dumplings are on the plate, top them with chopped green onions and dumpling sauce. Enjoy them with a sip of beer—perfect!