Chicken Gyoza
Chicken is probably my favorite protein for gyozas. The filling is made with ground chicken, napa cabbage, ginger, scallions, and various seasonings. Sometimes I also use leftover turkey legs instead of chicken. Both are good and you can’t really tell the difference when they're grinded up.
Ingredients
Filling
- 500 g ground chicken
- 250 g napa cabbage (finely chopped)
- 2 tablespoons scallion (thinly sliced)
- 2 tablespoons ginger (minced)
- 1 tablespoon soy sauce
- 2 tablespoons neutral oil
- ⅛ teaspoon ground white pepper
- ½ teaspoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon toasted sesame oil
Wrapping
- 80 gyoza (dumpling) wrappers
Gyoza Sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chili oil
Frying
Instructions
Filling
- In a large bowl, combine all the filling ingredients. Use your hands, a spoon, or a pair of chopsticks to mix the meat for 5-7 minutes. This is essential for getting a nice and bouncy texture. The filling should look thick and pasty.
Wrapping
- To wrap the gyoza, place two to three teaspoons of filling in the center of a wrapper. You don't want to add too much or it will be hard to seal. Use your finger to dampen the edges of the wrapper with a little bit of water. Going from one direction (left to right or right to left), slowly fold the gyoza, making sure to pinch the skin to seal it tightly.
Gyoza Sauce
- Combine sauce ingredients in a small bowl and set aside.
Frying
- Heat 2 tablespoons of oil over medium heat. When the oil is hot, place as many gyozas as you can in a single layer in the pan. Cook for 2-3 minutes until the bottoms are golden brown.
- Add ¼ cup of water and immediately cover with a lid. Let it cook for about 3-4 minutes or until most of the water is evaporated. Remove the lid, and cook for another 1-2 minutes until the bottoms are golden brown and crispy.
- Transfer to a plate and serve with the gyoza sauce.
Notes
Freezing: Gyozas freeze really well. When I make this recipe, I usually quadruple it and freeze hundreds of dumplings for many months. Basically, you just place them on a baking sheet dusted with flour and then freeze them for two hours or so until they're semi-solid, and then transfer them to plastic bags for long-term storage.
Cooking from frozen: The instructions are the same as non-frozen, but just add two extra minutes to the steaming time. You may need to increase the water to ⅓ cup.
Nutrition
Calories: 488kcalCarbohydrates: 61gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 81mgSodium: 794mgPotassium: 631mgFiber: 2gSugar: 1gVitamin A: 166IUVitamin C: 12mgCalcium: 86mgIron: 4mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!