Chicken Gyoza
Perfectly crispy on the outside and tender on the inside, Chicken Gyoza is a flavorful Japanese dumpling recipe that promises to elevate your appetizer game. Made with a savory filling of ground chicken, napa cabbage, scallions, ginger, and garlic, these pockets of deliciousness are both light and satisfying. The gyoza wrappers are pan-fried to perfection before being steamed, creating a delightful contrast of textures—golden brown bottoms and soft tops. Flavored with soy sauce and sesame oil, and served alongside a dipping sauce, this dish is a crowd-pleaser that’s easy to make at home with simple ingredients. Whether you’re hosting a dinner party or craving a quick snack, these chicken dumplings are a perfect choice for Asian cuisine lovers.
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Recipe Information
Ingredients
- 250 grams ground chicken
- 100 grams napa cabbage
- 2 medium scallions
- 1 tablespoon ginger
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 30 pieces gyoza wrappers
- 2 tablespoons vegetable oil
- 100 milliliters water
Instructions
Finely chop the napa cabbage and place it in a bowl. Sprinkle with a small pinch of salt and let it sit for 5 minutes. Squeeze out excess water from the cabbage with a clean towel or your hands.
In a large mixing bowl, combine the ground chicken, squeezed napa cabbage, finely chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, salt, and pepper. Mix well until the ingredients are thoroughly combined.
To assemble the gyoza, place a gyoza wrapper on a clean, flat surface. Dip your finger in water and moisten the edge of the wrapper.
Place about a teaspoon of the chicken filling in the center of the wrapper. Fold the wrapper in half over the filling to form a semicircle. Pinch the edges and pleat to seal tightly.
Repeat the process with the remaining wrappers and filling until all gyoza are assembled.
In a large non-stick pan, heat 1 tablespoon of vegetable oil over medium-high heat. Arrange half of the gyoza in a single layer, flat-side down, in the pan.
Cook for about 2 minutes or until the bottoms are golden brown.
Carefully pour 50 milliliters of water into the pan and immediately cover it with a tight-fitting lid. Steam for 4-5 minutes until the water has evaporated.
Remove the lid and cook for another 1 minute to crisp up the bottoms.
Repeat the cooking process for the second batch using the remaining oil and water.
Serve hot with soy dipping sauce or your favorite gyoza sauce.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 3268 mg | 142% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 2.7 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
