Pan-fried Chicken Gyoza Recipe

Prepare cabbage

Place the shredded napa cabbage in a bowl, sprinkle with 1/4 teaspoon kosher salt, let sit 5 minutes, then squeeze out excess liquid using a clean kitchen towel or paper towels. This prevents watery filling.

Make filling

In a medium bowl combine ground chicken, drained cabbage, green onions, minced garlic, grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 3/4 teaspoon kosher salt, and 1 teaspoon white pepper. Mix thoroughly until blended and slightly sticky, about 1–2 minutes.

Assemble gyoza

Place a gyoza wrapper on a clean surface. Put about 1 teaspoon (heaping) of filling in the center of each wrapper (roughly 12–15 g). Dip your finger into the 1/2 cup water and moisten the edge of the wrapper. Fold wrapper in half over filling and pleat one side to form a sealed semi-circle, ensuring there are no air pockets. Repeat until all filling is used (should make ~30–36 gyoza). Keep assembled gyoza covered with a damp towel to prevent drying while working.

Pan-fry and steam (classic potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange gyoza flat-side down in the pan in a single layer with small gaps (work in batches if necessary). Fry undisturbed until bottoms are golden brown, 2–3 minutes.

Once bottoms are browned, carefully pour 1/2 cup water into the pan (away from yourself) and immediately cover with a tight-fitting lid. Reduce heat to medium and steam until the water has evaporated and wrappers are tender, about 4–5 minutes.

Remove lid, continue cooking 1 more minute to re-crisp the bottoms. Use a thin spatula to lift gyoza and transfer to a serving plate. If necessary, wipe pan and repeat with remaining gyoza, adding a teaspoon of oil between batches to prevent sticking.

Whisk together 3 tablespoons soy sauce, 2 tablespoons yuzu or lemon juice, 1 tablespoon rice vinegar, 1 teaspoon mirin, 2 tablespoons dashi (or chicken broth), and 1 teaspoon sugar in a small bowl until sugar dissolves.

Stir in 1 tablespoon sliced scallion and 1/4 teaspoon crushed red pepper if using. Taste and adjust balance: add more lemon if you want brighter acidity or a pinch more sugar if too tart. Chill briefly or serve immediately at room temperature.

Arrange pan-fried gyoza on a platter, spoon a small bowl of tangy ponzu sauce alongside. Garnish gyoza with toasted sesame seeds, shredded carrot, and cilantro leaves as desired.

Serve hot as an appetizer (6 pieces per person) so the bottoms remain crisp and the interiors juicy.