Chicken Gyoza
Juicy, savory chicken and vegetable filling tucked inside a delicate wrapper, pan-fried to achieve a perfectly crispy bottom and a tender, steamed top. These Japanese dumplings are a restaurant favorite you can easily make at home.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Filling
- b.Finely chop the napa cabbage. Place it in a bowl and sprinkle with a pinch of salt. Let it sit for 10-15 minutes to draw out moisture.
- c.Firmly squeeze the cabbage with your hands or wrap it in a clean kitchen towel to remove as much water as possible. This is a crucial step to prevent a soggy filling.
- d.In a large bowl, combine the squeezed cabbage, ground chicken, chopped green onions, minced garlic, and grated ginger.
- e.Add 1 tbsp soy sauce, sake (if using), sesame oil, 0.5 tsp salt, and white pepper to the bowl.
- f.Using your hands or a spatula, mix in one direction until the mixture becomes sticky and well-combined, about 2-3 minutes.
- 2
Step 2
- a.Assemble the Gyoza
- b.Set up your wrapping station: a small bowl of water, gyoza wrappers, the filling, and a lightly floured baking sheet or tray.
- c.Place a wrapper on your non-dominant palm. Spoon about 1 teaspoon of filling into the center. Do not overfill.
- d.Dip a finger in the water and moisten the entire outer edge of the wrapper.
- e.Fold the wrapper in half over the filling to create a semi-circle. Pinch the very center to seal it.
- f.Starting from one corner, create 4-5 small pleats along one side of the wrapper, pressing each pleat firmly against the flat side to seal. Repeat on the other side, or continue pleating in one direction.
- g.Place the finished gyoza on the floured tray, making sure they don't touch.
- 3
Step 3
- a.Pan-Fry and Steam the Gyoza
- b.Heat 1 tablespoon of vegetable oil in a large non-stick skillet with a tight-fitting lid over medium-high heat.
- c.Once the oil shimmers, carefully arrange about 12 gyoza in the pan in a single layer, flat-side down. Be careful not to overcrowd the pan.
- d.Fry for 2-3 minutes, or until the bottoms are golden brown and crispy. You can lift one to check.
- e.Carefully pour 1/4 cup of water into the skillet (it will sizzle and steam aggressively). Immediately cover with the lid.
- f.Reduce the heat to medium and let the gyoza steam for 4-5 minutes, or until the wrappers are translucent and the filling is cooked through.
- g.Remove the lid and let any remaining water evaporate. Continue to cook for another 30-60 seconds to allow the bottoms to re-crisp.
- h.Transfer the cooked gyoza to a plate and repeat the process with the remaining oil, water, and gyoza.
- 4
Step 4
- a.Make Dipping Sauce and Serve
- b.While the gyoza are cooking, prepare the dipping sauce. In a small bowl, whisk together the remaining 2 tbsp soy sauce, 2 tbsp rice vinegar, and 0.5 tsp chili oil.
- c.Serve the gyoza immediately, crispy-side up, with the dipping sauce on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing the water out of the napa cabbage is the most important step for a perfect, non-soggy filling.
- 2Do not overfill the wrappers, as they can tear easily during cooking.
- 3Use a non-stick skillet with a tight-fitting lid for the best crispy-bottom results.
- 4To save time, you can chop the vegetables in a food processor, but pulse carefully to avoid turning them into a puree.
- 5Uncooked gyoza freeze beautifully. Place them on a baking sheet without touching, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding an extra 2-3 minutes to the steaming time.
Adapt it for your goals.
Pork Gyoza (Yaki Gyoza)
For a more traditional and richer flavor, substitute the ground chicken with ground pork.
Vegetarian GyozaVegetarian Gyoza
Replace the chicken with finely chopped firm tofu, shiitake mushrooms, and extra cabbage. Add a teaspoon of miso paste for umami.
Sui Gyoza (Boiled Dumplings)Sui Gyoza (Boiled Dumplings)
Instead of pan-frying, simply boil the gyoza in a large pot of water for 3-4 minutes, until they float and are cooked through. Serve in a light broth or with the dipping sauce.
Spicy FillingSpicy Filling
Add 1/2 teaspoon of gochujang or sriracha to the filling mixture for a spicy kick.
Why this is on our healthy list.
Lean Protein Source
Ground chicken is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function without adding excessive saturated fat.
Rich in Vegetables
With napa cabbage, green onions, garlic, and ginger, these gyoza pack in a variety of vegetables that provide essential vitamins, minerals, and dietary fiber.
Immunity-Boosting Aromatics
Garlic and ginger are well-known for their anti-inflammatory and immune-boosting properties, which can help support the body's natural defenses.
Frequently asked questions
One serving of 6 chicken gyoza contains approximately 350-400 calories, depending on the specific wrappers and fat content of the chicken used. This estimate includes the dipping sauce.