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