Gyoza Chicken Dumplings Recipe

Drain cabbage

Place the finely chopped napa cabbage in a bowl, sprinkle with a pinch of salt, toss, and let sit 5 minutes. Then squeeze out as much liquid as possible using a clean kitchen towel or paper towels. Discard the liquid. This prevents a watery filling.

Mix filling

In a medium bowl combine ground chicken, drained cabbage, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, salt, white pepper, and cornstarch. Mix thoroughly with a spoon or by hand until ingredients are evenly distributed and mixture becomes slightly sticky (about 1–2 minutes).

Set up an assembly station: wrappers on a clean surface, a small bowl of water for sealing, and the filling bowl with a spoon. Keep a lightly floured or damp towel over unused wrappers to prevent drying.

Place one wrapper on your palm or flat surface. Put about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in the center — enough to fill but not overstuff. Avoid getting filling on the wrapper edge.

Dip your finger in the water and moisten the entire edge of the wrapper. Fold wrapper in half over the filling to form a half-moon, press center to seal, then pleat one side in small folds pressing each pleat to the bottom edge to fully seal. Alternatively, press edges firmly for a simple seal. Repeat to make approximately 24 dumplings.

Place finished dumplings on a parchment-lined tray or lightly oiled plate so they do not stick. Lightly brush or spray a little vegetable oil on the bottoms if you will steam them on a metal steamer to prevent sticking.

Prepare a steamer: bring 1–2 inches (2.5–5 cm) of water to a simmer in a wok or large skillet with a fitted steamer basket or use a bamboo steamer over a pot. Line the steamer with parchment paper with holes, cabbage leaves, or brush with oil to prevent sticking.

Arrange dumplings in the steamer in a single layer with a little space between (they will expand slightly). Cover and steam over simmering water for 6–8 minutes for small dumplings, or 8–10 minutes for larger dumplings, until wrappers are translucent and filling reaches 74°C (165°F).

Turn off heat and let dumplings sit covered for 1 minute before removing carefully with tongs or spatula.

Whisk together dipping sauce ingredients (soy sauce, rice vinegar, sesame oil, chili oil, sliced green onion) in a small bowl. Adjust to taste.

Serve steamed gyoza hot with dipping sauce on the side. Yields approximately 24 dumplings, about 6 dumplings per serving.