Description
Golden, crispy-bottomed Chicken Gyoza filled with juicy ground chicken, fresh cabbage, and aromatic spices, pan-fried and steamed to perfection for that iconic texture contrast. Served with a savory dipping sauce, they’re the perfect appetizer or main.
Ingredients
Scale
- 1/2 pound Ground Chicken
- 1 cup Cabbage, finely shredded
- 2 Garlic Cloves, minced
- 1 tablespoon Fresh Ginger, grated
- 2 Green Onions, finely sliced
- 2 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- Salt and Pepper, to taste
- 20 Gyoza Wrappers
- 2 tablespoons Neutral Oil (like canola or vegetable)
- 1/4 cup Water (for steaming)
Instructions
- Heat your nonstick pan on medium and set aside.
- In a mixing bowl, combine ground chicken, cabbage, garlic, ginger, green onion, soy sauce, sesame oil, salt, and pepper. Mix thoroughly.
- Prepare a small bowl of water and have your wrappers ready.
- Place one wrapper in your hand, spoon a small amount of filling in the center, wet the edges with water, then fold and pleat to seal. Repeat for all dumplings.
- Heat oil in the pan. Arrange gyoza flat-side down in a single layer. Cook for 2–3 minutes until bottoms are golden brown.
- Add 1/4 cup water to the pan and immediately cover with a lid. Let steam for about 5 minutes until the water evaporates.
- Remove lid and cook another 1–2 minutes to crisp up again. Serve hot with dipping sauce.
Notes
- Keep wrappers covered with a damp cloth to prevent drying out.
- Test one dumpling first to check seasoning and texture.
- Freeze uncooked dumplings on a tray, then store in a freezer bag for quick meals.
- Use a combination of soy sauce, rice vinegar, and chili oil for dipping.