Chicken Gyozas
Elevate your homemade appetizer game with these irresistible Chicken Gyozas, the perfect blend of crispy and juicy! This Japanese-inspired recipe features a savory filling of ground chicken, finely chopped green onions, and shredded cabbage, seasoned with aromatic garlic, fresh ginger, soy sauce, and sesame oil. Wrapped in delicate gyoza skins and cooked to perfection—pan-fried for a golden, crispy base and then steamed for succulent tenderness—these dumplings promise an explosion of flavor in every bite. With a quick 30-minute preparation time, these Chicken Gyozas are ideal for weeknight dinners, meal prepping, or serving as a crowd-pleasing party snack. Pair them with a tangy soy dipping sauce, and you’ll have a dish that’s not only delicious but irresistibly authentic. Perfect for fans of Japanese cuisine, dumpling enthusiasts, or anyone looking to try their hand at homemade gyozas!
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Recipe Information
Ingredients
- 250 grams ground chicken
- 2 pieces green onions, finely chopped
- 100 grams cabbage, finely shredded
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 30 pieces gyoza wrappers
- 2 tablespoons vegetable oil
- 120 milliliters water
Instructions
In a large bowl, combine ground chicken, green onions, cabbage, garlic, ginger, soy sauce, sesame oil, salt, and white pepper. Mix thoroughly until the ingredients are well incorporated.
Place a gyoza wrapper in the palm of your non-dominant hand and add about 1 teaspoon of the chicken mixture to the center.
Wet the edges of the wrapper with a little water using your finger, then fold it in half to create a half-moon shape.
Press the edges together to seal, making small pleats if desired. Repeat with the remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Place the gyozas in the skillet, flat-side down, in a single layer without overcrowding.
Cook for about 2-3 minutes or until the bottoms are golden brown.
Add 60 milliliters of water to the skillet and cover with a lid. Allow the gyozas to steam for about 5 minutes.
Uncover and continue to cook until the water has evaporated and the bottoms are crisp again, about 2-3 minutes.
Remove the gyozas from the skillet and repeat with the remaining gyozas.
Serve immediately with soy sauce or a dipping sauce of your choice.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.0 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 271 mg | 6% | |
*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.
