Chicken Gyoza Recipe

Prepare cabbage

Finely chop the napa cabbage and sprinkle with 1/4 tsp salt. Let sit 5 minutes, then squeeze out excess water with your hands or a clean towel. Measuring after squeezing, you should have about 1 cup.

Mix filling

In a mixing bowl combine ground chicken, squeezed napa cabbage, sliced green onions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice wine, 1 tsp salt, 1/4 tsp white pepper and 1 tsp cornstarch. Mix thoroughly until sticky and well combined (use chopsticks or a spoon and fold repeatedly about 1–2 minutes).

Assemble gyoza

Place a gyoza wrapper on a clean surface. Put about 1 teaspoon (level) to 1.5 teaspoons of filling in the center. Lightly moisten the edge of the wrapper with water using your finger. Fold wrapper in half to form a half-moon, press center to seal, then create 3 small pleats on one side pressing each pleat against the opposite edge to ensure a tight seal. Repeat until all filling is used (should make ~30–36 gyoza). Keep assembled gyoza covered with a damp towel to prevent drying.

Pan-fry and steam (preferred method)

Heat a large nonstick skillet over medium-high heat and add 1–2 tablespoons neutral oil, swirling to coat. Arrange gyoza flat-side down in a single layer without crowding (work in batches if needed). Fry 2–3 minutes until bottoms are golden brown. Carefully pour 1/2 cup water into the pan (it will steam and sputter), quickly cover with a lid, reduce heat to medium-low and steam for 4–5 minutes until filling is cooked through and water has mostly evaporated. Remove lid and cook uncovered 30–60 seconds to re-crisp the bottoms. Transfer to a plate.

Steaming only (alternate)

If you prefer steamed gyoza, line a steamer basket with parchment or cabbage leaves and place gyoza seam-side up with space between. Steam over simmering water for 6–8 minutes until wrappers are translucent and filling is cooked. Serve immediately.

In a small bowl combine 2 tbsp chili garlic sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil and 1/2 tsp sugar. Stir to dissolve sugar. Add up to 1 tbsp water to adjust heat/salt to taste. Serve alongside hot gyoza.