Poultry Liver-Grape Gyoza Recipe

Ingredients

• 1/2 pound of poultry liver, chopped
• 1 cup of grapes, halved
• 1/4 cup of soy sauce
• 1 tablespoon of grated ginger
• 1 tablespoon of sesame oil
• 1 tablespoon of cornstarch
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 package of gyoza wrappers
• 2 tablespoons of vegetable oil
• 1/2 cup of water

Instructions

1. In a large bowl, mix together the chopped poultry liver, halved grapes, soy sauce, grated ginger, sesame oil, cornstarch, salt, and black pepper until well combined.
2. Arrange the gyoza wrappers on a work surface. Place a tablespoon of the filling into the center of each wrapper.
3. Moisten the edges of each wrapper with water and fold it in half, pressing the edges to seal the filling inside.
4. Heat the vegetable oil in a large skillet over medium-high heat. Place the gyoza in the skillet and cook for 2-3 minutes, or until the bottom is golden brown.
5. Pour the water into the skillet and cover it with a lid. Lower the heat and let the gyoza steam for 5-7 minutes, or until the filling is cooked through.
6. Remove the lid and continue cooking the gyoza until the water has evaporated and the bottoms are crispy again.
7. Transfer the gyoza to a serving plate and sprinkle with chopped green onions or sesame seeds, if desired.

Verdict and Serving Suggestions

The combination of poultry liver and grapes might sound unusual, but it creates a delightful contrast between the richness of the liver and the sweetness of the grapes. The gyoza wrappers provide a crispy texture that balances the soft filling. This recipe is a perfect appetizer or snack for a party or a family dinner. Serve it with a dipping sauce made of soy sauce, rice vinegar, and chili oil for an extra kick.