Gyoza (6pcs) Recipe
Recipe information
Make Gyoza (6pcs) in just 30m. Pan seared chicken & pork dumplings, house sauce, togarashi
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Ingredients
Dumpling Filling
House Sauce
Dumpling Preparation
1. Make the Filling
In a mixing bowl, combine the ground chicken, ground pork, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are incorporated.
2. Fill the Gyoza Wrappers
Take a gyoza wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges with water, fold the wrapper in half, and pinch to seal. Make pleats along the edge to ensure a tight seal. Repeat with the remaining wrappers and filling.
Cooking
3. Pan Searing the Gyoza
Heat a non-stick skillet over medium heat and add a small amount of oil. Once hot, place the gyoza in the skillet, flat side down. Cook for 2-3 minutes until the bottoms are golden brown.
4. Steam the Gyoza
Carefully add about 1/4 cup of water to the skillet and cover immediately with a lid. Steam for about 5-6 minutes, or until the water has evaporated and the gyoza are cooked through.
House Sauce Preparation
5. Mix the Sauce
In a small bowl, combine soy sauce, rice vinegar, chili oil, sugar, and togarashi. Stir until the sugar is dissolved.
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