Gyoza Chicken Dumplings(steam) (6) Recipe

Prep cabbage

Place the finely chopped Napa cabbage in a bowl, sprinkle with a pinch (about 1/4 tsp) of salt, mix, and let sit 5 minutes to draw out moisture. After 5 minutes, squeeze the cabbage firmly in a clean kitchen towel or between your hands to remove excess liquid. Discard the liquid and transfer the drained cabbage to a mixing bowl.

Mix filling

Add the ground chicken, minced ginger, minced garlic, sliced green onions, soy sauce (2 tbsp), sesame oil (1 tsp), rice vinegar (1 tsp), cornstarch (1 tbsp), salt (1 tsp), and white pepper (1/4 tsp) to the bowl with the drained cabbage. Using a spoon or your hands, mix thoroughly until the mixture is cohesive and slightly sticky—about 1–2 minutes. Chill the filling for 10 minutes in the refrigerator if the mixture feels very soft; chilled filling is easier to work with.

Set up an assembly station with a small bowl of water for sealing, the stack of wrappers, and a tray lined with parchment or a lightly oiled steaming rack surface. Keep a damp towel over unused wrappers to prevent drying.

Place one wrapper in your palm. Spoon about 1 tablespoon (roughly 15 g) of filling into the center of the wrapper; adjust amount so wrappers seal without overfilling. Dip your fingertip in water and run a thin line around half the edge of the wrapper.

Fold the wrapper in half to form a half-moon, pressing to seal the center. Starting from one end, make 3 small pleats along the sealed edge, pressing each pleat firmly to the opposite edge to create a classic gyoza crimped seam. Ensure there are no gaps. Repeat until you have 6 dumplings (reserve remaining wrappers/filling for another use) or until 6 are assembled.

Place assembled dumplings seam-side up on the prepared tray spaced apart so they do not touch. Lightly brush or spray the bottoms with a little vegetable oil if your steam tray is non-stick to prevent sticking.

Bring 500 ml water to a gentle boil in the steamer pot. Place dumplings in a single layer in your steamer basket or tray (bamboo steamer, metal steamer, or perforated steam tray) making sure they have room and are not touching. Cover the steamer with its lid.

Steam over medium-high heat for 8–10 minutes, or until the filling reaches an internal temperature of 75°C (165°F) and the wrappers turn translucent and tender. If using frozen dumplings from fresh assembly, add 1–2 minutes to the steaming time.

Remove the steamer from heat and let dumplings sit covered for 1 minute before removing to avoid tearing.

While dumplings steam (or just before serving), combine 2 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp chili oil (if using) in a small bowl. Taste and adjust balance—add more rice vinegar for tang or more soy for salt.

Transfer steamed dumplings to a serving plate and serve hot with the dipping sauce on the side.