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Time needed: 1 hour.
Makes: 4 servings
½ kilo ground chicken
6 pieces garlic cloves
1 piece medium red onion, quartered
1 cup kangkong stalks, chopped
2 tablespoons ginger, grated
1 piece siling labuyo
1 cup winged bean (sigarilyas), chopped
3 tablespoons bagoong alamang
¾ cups coconut milk, divided
1 pack dumpling/molo wrapper
Salt, to taste
Ground black pepper, to taste
2 tablespoons butter
¼ cup water mixed with 3 tablespoons cornstarch, as needed
In a blender/food processor, combine the ground chicken, garlic, onion, kangkong stalks, ginger, labuyo, sigarilyas, bagoong alamang, and ½ cup of coconut cream and blend until a finely minced mixture comes together. Season with salt and pepper as needed.
Take about 1 tablespoon of the gising-gising mixture and place it in the center of a wrapper and wet the edges with water. Fold over the dumpling and fold pleats into the edges as they are sealed. Repeat until the filling and wrappers are used up. Place on a dusted surface and keep covered with a damp towel until needed.
Heat up a pan on medium heat and melt the butter. Place the gyozas onto the pan and sear the bottom until golden.
Pour a bit of coconut milk and a few tablespoons of the starchy water to cover the bottom of the pan and cover to steam the gyoza until the liquid evaporates and a light crisp crust forms at the bottom. Flip the done gyozas onto a plate.