Japanese Gyoza
These pan-fried dumplings feature a juicy, savory chicken filling wrapped in a delicate, crispy shell that is perfect for dipping.
Ingredients
- •1 lb (450g) ground chicken
- •2 cups finely shredded green cabbage
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •2 stalks green onions, finely chopped
- •1 tablespoon soy sauce
- •1 teaspoon toasted sesame oil
- •1/2 teaspoon kosher salt
- •1/4 teaspoon white pepper
- •40 round gyoza wrappers
- •2 tablespoons vegetable oil for frying
- •1/2 cup water for steaming
- •Dipping sauce: 2 tablespoons soy sauce mixed with 1 tablespoon rice vinegar
Instructions
- 1
In a large mixing bowl, combine the ground chicken, shredded cabbage, garlic, ginger, green onions, soy sauce, sesame oil, salt, and white pepper. Mix vigorously by hand until the mixture becomes sticky and well-combined.
- 2
Place a gyoza wrapper in your palm, add about 1 tablespoon of filling to the center, and lightly moisten the edges of the wrapper with a little water.
- 3
Fold the wrapper in half over the filling and create 5 to 6 small pleats along one side of the edge, pressing firmly to seal the dumpling completely.
- 4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Arrange the gyoza in the pan in a single layer, flat side down.
- 5
Fry for 2-3 minutes until the bottoms are golden brown and crispy.
- 6
Carefully pour the water into the pan and immediately cover with a tight-fitting lid to steam the dumplings for 5 minutes.
- 7
Remove the lid and continue cooking for another 1-2 minutes to allow any remaining water to evaporate and the bottoms to crisp up again.
- 8
Serve immediately while hot with the soy-vinegar dipping sauce.
💡 Chef tips
- To prevent the cabbage from making the filling watery, sprinkle it with a pinch of salt, let it sit for 10 minutes, then squeeze out the excess moisture before mixing.
- Gyoza can be frozen raw on a baking sheet and then transferred to a freezer bag; cook them straight from frozen by adding an extra minute to the steaming time.
- If you cannot find gyoza wrappers, wonton wrappers cut into circles with a cookie cutter work as a suitable substitute.
✅ How it should turn out
The finished gyoza should have a perfectly golden-brown, crispy bottom, a tender steamed top, and a savory, aromatic chicken filling that releases a flavorful juice upon the first bite.