Gyoza Skins Recipe

Chicken Ravioli

Makes 4 servings

Ingredients

1 Package Peking Gyoza/ Potsticker Skins

2 Boneless chicken breasts chopped

2 Eggs

1 cup Cooked spinach, chopped

1 tbsp Minced parsley

1/2 cup Grated parmesan chees

Egg wash

Wisk 1 egg with 4 teaspoons water

Filling

Combine chicke, egg, spinach, parsley, salt and pepper

Preparation

Place 2 tsps filing in center of Peking Gyoza Skin.

Brush edges with Egg Wash. Cover with second Gyoza skin and finger press edges. Repeat process with balance of package and filing. Bring a large pot of lightly salter water (5 quarts) to a boil. Cook 6-7 ravioli at a time until dough is tender, approximately 3-5 minutes. Enjoy!