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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.
Prepare the Filling
Assemble the 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.
This japanese recipe takes 45 minutes to prepare and yields 4 servings. At 368.96 calories per serving with 26.87g of protein, it's a moderately challenging recipe perfect for appetizer or snack or lunch or dinner.
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Pan-Fry and Steam the Gyoza
Make Dipping Sauce and Serve
For a more traditional and richer flavor, substitute the ground chicken with ground pork.
Replace the chicken with finely chopped firm tofu, shiitake mushrooms, and extra cabbage. Add a teaspoon of miso paste for umami.
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.
Add 1/2 teaspoon of gochujang or sriracha to the filling mixture for a spicy kick.
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.
With napa cabbage, green onions, garlic, and ginger, these gyoza pack in a variety of vegetables that provide essential vitamins, minerals, and dietary fiber.
Garlic and ginger are well-known for their anti-inflammatory and immune-boosting properties, which can help support the body's natural defenses.
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.
Chicken gyoza can be a balanced part of a healthy diet. It provides lean protein from chicken and nutrients from vegetables. The pan-frying method uses minimal oil compared to deep-frying. To make it healthier, you can increase the vegetable-to-meat ratio or opt for steaming instead of frying.
Yes, gyoza are perfect for making ahead. You can assemble them and store them on a floured tray, covered, in the refrigerator for up to 4 hours before cooking. For longer storage, it's best to freeze them as described in the tips.
Tearing can happen for a few reasons: overfilling the wrapper, using too much water which makes the dough weak, or the wrappers have dried out. Use only about 1 teaspoon of filling, moisten the edge lightly, and keep the unused wrappers covered with a damp cloth while you work.
Store leftover cooked gyoza in an airtight container in the refrigerator for up to 2 days. To reheat, pan-fry them in a lightly oiled skillet over medium heat for a few minutes on each side until warm and the bottom is crispy again. You can also microwave them, but they will lose their crispy texture.
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