Gyoza (餃子) are Chinese dumplings made with meat and vegetables wrapped in round pasta-like flour skins and then pan-fried. Gyoza are originally based on Chinese fried dumplings, but they are now a popular and well-rooted part of Japanese cuisine today. Recently, really authentic Chinese food called “Gachi-Chuka” is becoming very popular in Japan, but Gyoza is the opposite end of the spectrum. Japanese Gyoza have changed through time to accommodate the preferred taste of Japanese people and have, like Ramen, really become part of Japanese food.
Ground pork is the most common filling for Gyoza, but ground chicken is a great alternative if you like chicken. Chicken has a mild flavor, so any vegetables can go well with it as a filling for Gyoza. Traditional Gyoza fillings are Nira (Chinese chives) and cabbage, but we used cabbage and cilantro instead. Cilantro has a fresh herb aroma and is not an ordinary Gyoza filling, but its refreshing taste surprisingly suits the dish. Our Chicken Gyoza has a lighter feel than regular pork Gyoza which can be a little greasy. Now we have a Gyoza Wrapper recipe available too, and you can use it for this recipe if you like. A lot of local markets carry Gyoza skins today, but you may also enjoy homey chewy Gyoza skins made right at home.
If you are new to Gyoza making, please watch our Gyoza video, and hopefully it will help you form the Gyoza. It takes a little practice, but you’ll get the hang of it quickly. Get your family and friends involved. Gyoza parties can be a lot of fun with everyone wrapping, frying, and eating! Try Chicken Gyoza and Gyoza Wrapper for next get-together!
Chicken Gyoza
*Links may contain ad. #CommissionsEarned
Ingredients
- 1 recipe Gyoza Wrapper or store-bought Gyoza skins
- 1 Tbsp oil
Gyoza Filling
- 8 oz ground chicken
- 1 cup cabbage finely chopped
- 1/2 cup cilantro finely chopped
- 3 green onions
- 1 clove garlic grated
- 1/2 tsp salt
- 1 Tbsp soy sauce
- 1 Tbsp Sake
- 1 Tbsp sesame oil
- 1 Tbsp Katakuriko potato starch
Dipping Sauce
- 1/4 cup Ponzu Sauce
- 1 tsp Ra-yu chilli oil
Instructions
- Prepare Gyoza Wrappers according to the recipe. Or use store-bought Gyoza skins. Mix Ponzu Sauce and Ra-yu together for the dipping sauce.
- Chop cabbage and cilantro very finely. Slice green onions thinly. Grate garlic.
- Combine all the ingredients for Gyoza filling in a large bowl. Mix well.
- Wrap the filling with wrappers. Take a sheet of gyoza wrapper in your hand and place a tablespoon size of meat mixture in the center of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats (about 6), leaving the other edge smooth. Press the edges together to seal the gyoza. Repeat for the rest of the wrappers.
- Heat a pan at medium high heat and add oil. Place gyoza on a pan and cook until the bottom becomes golden brown. Add 1/4 cup water and immediately cover with a lid. Cook until water boils away.
- Serve immediately with the dipping sauce.
