Chicken Gyoza
Crispy-bottomed, juicy Japanese pan-fried dumplings filled with a savory mix of ground chicken, cabbage, and aromatics. These half-moon parcels are pan-fried until golden, then steamed to tender perfection right in the same pan, delivering that irresistible combination of crispy and soft in every bite.
For 4 servings
- knead · ~25 min
Make the gyoza dough.
In a bowl, mix the all-purpose flour and salt. Gradually add hot water while mixing with chopsticks or a spoon. Once it comes together, knead on a lightly floured surface for 5 minutes until smooth. Cover with a damp cloth and rest for 20 minutes.
TIPHot water makes the dough easier to roll thin. Resting relaxes the gluten. - mix · ~5 min
Prepare the chicken filling.
In a large bowl, combine ground chicken, finely chopped cabbage, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, a pinch of salt, and black pepper. Mix well with your hands or a spoon until the mixture becomes sticky and cohesive.
TIPMix in one direction until it turns slightly sticky — this ensures a juicy, bouncy texture. - prep · ~10 min
Roll out the wrappers.
Divide the rested dough into 20 equal pieces. Roll each piece into a 3-inch thin circle, dusting with flour as needed. Keep unused dough covered to prevent drying.
TIPRoll edges thinner than the center for even folding. - assemble · ~15 min
Fill and pleat the gyoza.
1.Place a wrapper in your palm and put a heaping teaspoon of filling in the center.2.Dip a finger in water and moisten half the edge of the wrapper.3.Fold the wrapper over to create a half-moon and pinch one end.4.Pleat the top edge toward the center, pressing firmly to seal each pleat.TIPPress the folded edge firmly to eliminate air pockets — they can burst during cooking. - fry · ~3 min
Pan-fry the gyoza.
Heat vegetable oil in a large non-stick skillet over medium-high heat. Place gyoza flat-side down in a single layer. Cook for 2-3 minutes without moving until the bottoms are deep golden brown and crisp.
TIPDon't overcrowd the pan; work in batches if needed for an even crisp. - steam · ~5 min
Steam to cook through.
Carefully pour the 1/4 cup water into the skillet around the gyoza. Immediately cover with a tight-fitting lid. Cook for 4-5 minutes until the water evaporates and the filling is cooked through. Remove the lid and let any remaining moisture sizzle off for 30 seconds.
TIPStand back when adding water — the hot oil can splatter. - mix · ~1 min
Mix the dipping sauce.
While the gyoza cook, combine the soy sauce, rice vinegar, and sesame oil in a small bowl. Stir to blend.
- serve
Serve piping hot with dipping sauce.
Transfer gyoza to a plate, crispy-side up. Serve immediately with the dipping sauce on the side.
TIPFlip them crispy-side up onto the plate so they stay crunchy.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the dumplings to remove air pockets before sealing to prevent bursting during steaming.
- 2Use hot water for the dough—it makes the wrappers easier to roll thin and less likely to tear.
- 3Mix the chicken filling in one direction until sticky for a juicy, bouncy texture.
- 4Roll the wrapper edges thinner than the center for easier pleating and a uniform thickness.
- 5Don't overcrowd the pan—cook in batches so each gyoza gets a deep golden crust.
- 6Wait 30 seconds after steaming before removing the lid to allow the bottoms to re-crisp.
- 7Serve flipped crispy-side up on the plate so the bottoms stay crunchy, not soggy.
Adapt it for your goals.
Pork gyoza
Substitute ground pork for the chicken for a richer, more traditional flavor. Pork's higher fat content makes the filling even juicier.
vegetarianVegetarian
Replace the ground chicken with finely chopped shiitake mushrooms, firm tofu, and extra cabbage. Add a splash of soy sauce and sesame oil to maintain savoriness.
gluten freeGluten-free
Use gluten-free all-purpose flour blend for the wrappers and tamari instead of soy sauce in the filling and dipping sauce for celiac-friendly gyoza.
oven bakedOven-baked
Brush gyoza with oil and bake at 400°F (200°C) for 12-15 minutes until golden and cooked through—great for making a big batch with less hands-on time.
Why this is on our healthy list.
Lean Protein Source
Ground chicken (especially thigh) provides high-quality, lean protein that supports muscle maintenance and keeps you satiated.
Digestive-Friendly Fiber
Finely chopped cabbage adds dietary fiber and vitamin K, aiding digestion and contributing to gut health.
Anti-Inflammatory Spices
Fresh ginger and garlic offer natural anti-inflammatory compounds and antioxidants that support immune function.
Frequently asked questions
Yes—place uncooked gyoza on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding 1-2 extra minutes to the steam step.
