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.
How do you pronounce gyoza?
Gyoza is pronounced ghee-oh-zah.
How do you eat gyoza?
Use your chopsticks to pick up your gyoza, dip in sauce, and enjoy!
Are gyoza wrappers and wonton wrappers the same?
Gyoza wrappers are similar to potsticker wrappers as they are thin and make with wheat flour and water. Also wonton wrappers are a possible substitute, they are thicker and more difficult to work with.
Can you reheat gyoza?
Although gyoza taste best if you eat them fresh, you can reheat leftovers in a microwave for about a minute. For best results, place them on a plate or in a bowl and cover with a damp paper towel.
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 9 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
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 gyozawith 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
Tried this recipe?Let us know how it was!
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Andy Cheng
Growing up with a Japanese mother, Andy Cheng has extensive knowledge of Japanese culture, life and food. Originally from England, Andy started to train to be a chef after graduating university and moved to Japan to start his culinary journey. With his aim to run his own restaurant, he studied under Michelin star chef Namae Shinobu and Akihiro Nagao.
See AlsoSouthern Chicken and Dumplings
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9 comments
AndraApril 17, 2021 - 3:13 pm
I absolutely love Gyoza! Thank you for this recipe it looks delicious and very easy to follow!
Reply
Emily FlintApril 17, 2021 - 8:08 pm
Gyoza is one of my favorite tiny bites but I have never made my own. I can’t wait to make my own with your recipe.
Reply
Mihaela | https://theworldisanoyster.com/April 18, 2021 - 3:08 am
I knew about sake. The drink and the Japanese pancakes on Jeannie’s site are the only things I tried from the Japanese cuisine. I have to start making more complicated things and perhaps start with Gyoza. I love the history behind this recipe, too!
Reply
JessieApril 18, 2021 - 9:24 pm
I love Gyoza and now I can make them at home. This is a great recipe thank you!
Reply
veenaazmanovApril 18, 2021 - 11:27 pm
Love that it is a Japanese Cuisine. Simple and yet so perfect. Easy and quick to make and delicious to eat too.
Reply
DanniiApril 18, 2021 - 11:49 pm
I love gyoza, but I have never tried making my own. I can’t wait to try these.
Reply
BethApril 19, 2021 - 12:13 am
These are absolutely delicious and very tasty! My family was all over these and was such a big hit! Definitely making these again very soon!
Reply
Alyssa HixenbaughApril 19, 2021 - 7:25 am
I love easy this recipe is! Gyoza is something I’ve wanted to make for a while, and how I have the perfect recipe to try.
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