Chicken Gyoza: Delicious Japanese Dumplings

Chicken gyoza are crescent-shaped dumplings from Japan. These delicious appetizers are traditionally filled with meat and vegetables and then dipped in a savory sauce.

Chicken Gyoza: Getting Started

Chicken gyoza is the ultimate Asian party food to eat with friends and family. This is one of my all-time favorite recipes, which I learned from my Japanese mother. We used to sit down and make gyoza together while talking about childhood memories. It’s some of my best memories cooking with my mother so I hold this recipe close to my heart.

This recipe will guide you on how to make the most tender and succulent yet crispy dumplings, which is perfect for any occasion. It may look intimidating to make but once you get started, it’s actually extremely simple to make. Part of the fun is actually the process of making the dumplings with friend or family!

Gyoza is a great dish to get the kids to help out in the kitchen. They are umami packed bombs, which are delicious for a large family meal or just as a small side dish. Don’t be scared or intimated by them but enjoy the process and fun of making them with the people close to you.

The Origins of Japanese Gyoza

Gyoza originates from the Chinese dumplings called Jiaozi. You fill these dumplings with minced meat and a variety of vegetables and then roll them in dough. These can then be steamed, fried, or even deep-fried. However, the Japanese Gyoza consists of the same filling but the cooking method is slightly different. You pan fry the goyza until the bottom is deliciously golden brown and then steam until it is tender in the middle.

Chicken Gyoza: Ingredients and Substitutions

Here are some of the unique ingredients that give chicken gyoza its unique taste and texture:

• Gyoza wrappers. The ingredients for these little wrappers are simple: wheat, water, and salt. You can make your own or save time by purchasing wrappers ready-made. Most large supermarkets carry Gyoza wrappers, as do Asian specialty stores. The Dynasty brand of Gyoza/Potsticker Wrappers, for example, is available at most Kroger/Ralphs supermarkets in the U.S. Myojo is another popular brand.

• Mirin. Mirin is a type of Japanese rice wine, suitable for cooking. A favorite mirin is Ohsawa Organic Genuine Mirin.

• Sake. Sake is an alcoholic drink derived from fermented rice that is very popular in Japanese, both for cooking and drinking. One good sake to try is Sho Chiku Bai Organic Nama Sake.

You can optionally fill your gyoza with ground pork or skip the meat and add more veggies to make it vegan.

If you prefer gluten-free gyoza, make your own gyoza wrappers and substitute the wheat flour with gluten-free alternatives such as brown rice flour or chickpea flour.

RELATED: Asian Chicken Tacos

Japanese Chicken Gyoza: Top Questions

Here are the answers to some top questions about making and eating delicious gyoza.

IMPORTANT! The ingredients are listed in metric units from the original Italian recipe. In the recipe box, you’ll find a handy converter if you prefer US measurements!

Chicken Gyoza

Andy Cheng

Chicken gyoza is a delicious appetizer from Japan. These crescent-shaped dumplings are traditionally filled with meat and vegetables and then dipped in a savory sauce.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine Asian, Japanese

Servings 30 pieces

Calories 1 kcal

Ingredients

  

1x2x3x

Chicken Gyoza

• 300 g ground chicken
• 100 g Napa cabbage
• 1 package Gyoza wrappers
• 10 g scallion (spring onions)
• 1 clove garlic grated
• 1 tbsp soy sauce
• 1 tbsp sake
• 1/2 tbsp mirin
• 1 tbsp salt

Gyoza Dipping Sauce

• 10 ml soy sauce
• 10 ml rice vinegar

Instructions

 

• Finely slice the Chinese cabbage and place in abowl. Add salt and mix together. Leave this to sit for 5 minutes. The salt willdraw out the moisture from the cabbage. After 5 minutes has passed, using yourhands, squeeze out any remaining water from the cabbage. Prepare the otheringredients in separate bowls for easy management.
  
• Mix the ground chicken, Chinese cabbage, scallions, soy sauce, sake, mirin, and grated garlic in a bowl.
  
• Place a gyoza wrapper in your weaker hand. With one finger, add a little water to the edge of one side of the gyoza. This willhelp with binding it together. Place 1 tbsp of filling in the center. Do not put too much as it will be hard to wrap the gyoza!
  
• Fold the gyoza in half. Then with your strongerhand, use your thumb and index finger to make small pleats along the edge ofone side of the gyoza. Aim for around 4 to 5 for one gyoza. Push the two sidesof the gyoza together as you make each pleat to help seal it tightly. Shape thegyoza so they are slightly curved.
  
• Heat your pan to a medium heat. Add a neutral oil and then add your gyoza with the flat side down. Fry until light brown on the bottom. Add 50ml water (about 1/4 cup) in thepan and cover with a lid. Wait till the water has mostly evaporated. This may take around 3 minutes.
  
• Take off the lid (if there is any remaining water, keep cooking until it is 100% evaporated. Serve and enjoy!
  

Nutrition

Calories: 1kcalCarbohydrates: 1gProtein: 1gFat: 1gSodium: 21mgPotassium: 4mgFiber: 1gSugar: 1gVitamin A: 9IUVitamin C: 1mgCalcium: 1mgIron: 1mg

Keyword appetizer, Asian fusion, dumplings, Gyoza, Japanese

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