Скачать или смотреть Crazy gyoza from Japan

Chicken wing stuffed gyozas are truly the best gyozas

300g Ground pork (20% fat preferred)
150g Cabbage, finely chopped
2 stalks Spring onions, finely chopped
1 clove Garlic, grated
1 tsp ginger, grated
1 tbsp soy sauce
1 tbsp sake/shaoxing wine/ or omit
1 tbsp sesame oil
1/2 tsp salt
1/2 tsp sugar
1 large pinch of ground white pepper

-Chop cabbage finely, toss with a pinch of salt, rest 5–10 min, then squeeze out as much water as possible
Combine all the ingredients and mix it together until it is nice and evenly mixed
You can use it as is in a gyoza filling, to make the chicken wing version:

Remove the drumlet from a whole chicken wing, leaving the mid joint and wingtip
using a paring knife, cut the cartilage joining the 2 bones in the mid joint
slide the paring knife close to one of the bones, wiggle the knife around the bone until you reach a full circle, this will separate the chicken meat from the bone
Using your fingers, you should be able to twist out that bone
Repeat the steps for the remaining bone
(Dont worry if you struggle with this in the beginning, the anatomy of the wing is the same so after a few tries, you are bound to get faster at this)
Place the gyoza filling into a piping bag or ziploc bag, cut off the tip
Push the tip all the way down to the deepest part of the empty chicken wing so that you can stuff it as fully as posible
Pipe the gyoza filling out while raising the piping bag towards the opening
Seal the wing shut by weaving a toothpick in and out
Now season the exterior of the chicken wing with salt or soy sauce then cook it with your preferred method. Do not use too high heat because the wing will take quite a bit of time to cook since it is so dense, you do not want to burn the skin while the filling is still raw. Enjoy!