Chicken Gyoza Recipe

Prepare cabbage

Place shredded Napa cabbage in a bowl, sprinkle with 1/4 tsp salt, toss and let sit 5 minutes. Squeeze out excess water using a towel or your hands until mostly dry. Measure again to equal approximately 1 cup packed.

Mix filling

In a medium bowl combine ground chicken, drained cabbage, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, rice wine (mirin), 1 tsp salt, white pepper, and cornstarch. Mix thoroughly with a spoon or chop with a cleaver until mixture becomes slightly sticky and uniform (about 1-2 minutes). Cover and chill 10 minutes to hydrate flavors.

Set up an assembly station with a small bowl of water for sealing, a lightly floured surface, and a damp towel to keep unused wrappers from drying. Lay one wrapper on the palm of your hand or work surface.

Place about 1 heaping teaspoon (approximately 10 g) of filling in the center of each wrapper. Avoid overfilling so the gyoza can be sealed properly.

Brush the wrapper edge with a little water using your finger. Fold wrapper in half over filling to form a half-moon. Starting at one end, make 3-4 small pleats on one side, pressing firmly to seal each pleat and removing air pockets. Repeat until all wrappers are filled. Keep finished gyoza covered with a damp towel.

Heat a 10-12 inch nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat.

Place gyoza flat-side down in the skillet in a single layer, spacing them so they do not touch. Cook undisturbed 2-3 minutes until bottoms are golden brown.

Carefully pour 1/2 cup water into the pan (watch for steam), then immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 5-6 minutes, until filling reaches 165°F (74°C) and wrappers become translucent.

Remove lid and continue cooking 1-2 minutes to evaporate remaining water and re-crisp the bottoms to desired crispiness. Transfer gyoza to a plate.

In a small bowl combine 3 tbs soy sauce, 1 tbs rice vinegar, 1/2 tsp sesame oil, 1/2 tsp minced ginger, 1/2 tsp chili oil (or a pinch of chili flakes), and 1/2 tsp sugar if using. Stir until sugar dissolves. Taste and adjust balance of salty, sour, and spicy to preference.

Arrange gyoza on a serving plate with the browned side up. Serve immediately with dipping sauce on the side. Garnish with extra chopped green onions or toasted sesame seeds if desired.

Leftovers: store cooled gyoza in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a splash of water and a lid to refresh texture, or steam until heated through.