Gyoza Chicken Dumplings (steam)(6) Recipe

Prepare cabbage

Place the finely chopped Napa cabbage in a bowl, sprinkle with 1/4 teaspoon salt, toss, and let sit for 5 minutes. Squeeze out excess liquid using your hands or a clean towel until mostly dry. This prevents a soggy filling.

Mix filling

In a medium bowl combine ground chicken, squeezed cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, rice wine, remaining 3/4 teaspoon salt, white pepper, and cornstarch. Mix thoroughly with a spatula or spoon until mixture is sticky and evenly combined (about 1-2 minutes).

Prepare wrappers

Set out gyoza wrappers on a clean work surface covered with a slightly damp towel to prevent drying. Pour cold water into a small bowl for sealing.

Portion filling

Spoon about 1 rounded teaspoon (about 10 g) of filling into the center of each wrapper. Do not overfill — edges must be free for sealing.

Seal dumplings

Dip your finger into the cold water and moisten the wrapper edge. Fold the wrapper over to form a half-moon and press in the center to seal. Make 3 small pleats on one side pressing each pleat to the sealed edge so the dumpling holds shape. Repeat until all wrappers are filled (about 18 dumplings). Lightly brush or rub a little neutral oil on bottom of each finished dumpling to prevent sticking if stacking briefly.

Prepare steamer

Fill a wok or saucepan with about 2–3 inches (5–8 cm) of water and bring to a simmer. Line a bamboo or metal steamer basket with parchment paper (pierced) or cabbage leaves to prevent sticking, or lightly oil the steamer surface.

Arrange dumplings

Place dumplings in the steamer basket in a single layer without touching (or with slight space). If necessary, steam in batches so they are not crowded.

Steam dumplings

Set the steamer over simmering water, cover, and steam for 8–10 minutes, until wrapper is translucent and filling reaches 74°C (165°F). Avoid lifting the lid during the first 6–8 minutes to maintain steam.

Finish and oil

Carefully remove the steamer from the heat. Optionally brush or drizzle 1/2 teaspoon sesame oil over dumplings and gently toss in the basket to coat lightly. Serve immediately.

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon chili oil (or pinch of chili flakes), and 1/2 teaspoon sesame seeds in a small bowl. Adjust to taste and serve alongside hot dumplings.