Quick Gyoza Kreplach Dumpling Soup for Sukkot
Ingredients
- 1 pound ground chicken thigh meat (highly recommend thigh over breast meat for this)
- 1 tablespoon sake
- 2 finely chopped green onions, ends removed
- 1 tablespoon peeled and grated ginger
- 1 finely minced garlic clove
- 1 egg
- 1 teaspoon toasted sesame oil
- 1 teaspoon sea salt
- 3-1/2" diameter round gyoza wrappers
- small bowl of water for sealing the gyoza
- 2 medium carrots, peeled and cut into Japanese rangiri (chopping technique) pieces
- dill for garnish
- 6 cups chicken broth
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