Fried Chicken Gyoza Recipe

Prepare cabbage

Place shredded napa cabbage in a bowl, sprinkle with a pinch of salt, toss and let sit 5 minutes. Squeeze out excess liquid firmly using your hands or a clean towel and discard the liquid. This prevents a watery filling.

In a large bowl combine ground chicken, finely chopped green onions, squeezed cabbage, minced garlic, minced ginger, soy sauce, sesame oil, mirin, salt, white pepper and cornstarch. Mix thoroughly with a spoon or chop with a cleaver repeatedly until the mixture becomes slightly sticky and cohesive (1–2 minutes). Cover and refrigerate for 10 minutes to let flavors meld.

Lay out gyoza wrappers on a clean surface and keep them covered with a damp towel to prevent drying. Place about 1 rounded teaspoon (approximately 12–15 g) of filling in the center of each wrapper. Do not overfill.

Moisten the edge of each wrapper with a little water using your finger. Fold the wrapper in half over the filling to form a half-moon and pleat the edge to seal the dumpling tightly. Press out any trapped air. Repeat until you have 6 pcs assembled (the recipe yields about 18 wrappers; only assemble 6 if making a 6-piece portion).

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tsp of neutral oil and swirl to coat. Add the gyoza flat-side down in a single layer without crowding. Fry for 1.5–2 minutes until the bottoms are golden brown.

Pour 20 ml (about 1 1/2 tbsp) water into the skillet per batch (use total 60 ml if cooking all), quickly cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 3–4 minutes until filling is cooked through and wrappers are tender. Remove lid and increase heat to medium-high to evaporate any remaining water and crisp the bottoms for another 30–45 seconds.

Drizzle 1/2 tsp sesame oil over the gyoza in the final 15 seconds (optional) for aroma. Transfer to a plate and let rest 1 minute. Repeat frying remaining gyoza in additional batches if needed. The recipe is scaled to produce about 18 gyoza; serve 6 pcs per portion.

Whisk together soy sauce, rice vinegar and chili oil in a small bowl. Sprinkle toasted sesame seeds if using. Serve alongside hot gyoza.