Broth with chicken gyoza

Cook Book
Cook Book

  • Preparation: 5’
  • Cooking: 35’
  • Total time: 40’


  • 1 shallot, peeled, cut into 4
  • 1 garlic clove, peeled
  • 1 chicken fillet, cut into 1 cm minicubes
  • 2 tbsp olive oil
  • 1 l water
  • 2 cubes chicken stock
  • 0.25 leek, white only, cut into thin semi-ringlets
  • 2 tbsp soy sauce
  • 8 gyoza (japanese ravioli)

Step 1

Insert the 'MultiBlade' in the bowl. Add the shallot and garlic. Close the lid and press Pulse for 5 seconds. Open and scrape down. Replace the 'MultiBlade' with the 'StirAssist'. Add the chicken and oil to the bowl. Close. Select BOIL P2 and press Start. Step 1 shows on the display. Press Start to confirm.

Step 2

After Step 1: add the water, stock, leek and soy sauce. Close the lid but remove the measuring cup. Press Start to activate Step 2.

Step 3

After Step 2: press cancel to exit keep warm mode. Remove the lid and the 'StirAssist'. Place the lower Steamer Basket on the bowl. Add the gyoza and seal with the domed Steamer Lid. Set the temperature to 110° and the time to 5 minutes. Press Start. Divide the broth and gyoza between 4 plates and serve immediately.