Chicken Gyoza Recipe

Prep the cabbage: finely chop the Napa cabbage. Place in a bowl, sprinkle with 1/4 teaspoon salt, toss and let sit 5–10 minutes to draw out moisture. Squeeze the cabbage firmly in a clean towel or between hands to remove excess liquid. Reserve the drained cabbage and discard liquid.

Combine filling: in a medium bowl, add ground chicken, drained cabbage, sliced green onions, grated ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice wine (if using), 1 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon potato starch (or cornstarch).

Mix thoroughly: using chopsticks or a spoon, mix the ingredients in one direction until the mixture becomes slightly sticky and cohesive (about 30–60 seconds). This helps the filling bind and hold moisture.

Taste and adjust: if you prefer, cook a 1 tablespoon test patty in a skillet to check seasoning and adjust salt or soy sauce as needed. Refrigerate filling while you prepare wrappers.

Prepare your workspace: place a damp towel over the stack of gyoza wrappers to keep them from drying. Have a small bowl of water handy for sealing and a baking sheet or tray dusted lightly with potato starch or flour to place finished dumplings.

Filling and folding

Lay one wrapper flat in your palm or on a work surface. Put about 1 teaspoon (heaping) to 1.5 teaspoons of filling in the center (adjust so filling nearly reaches edge but leaves room to seal). Dip your finger in the bowl of water and run a thin bead around the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon, pressing the center to seal. Create pleats along one side by folding small sections of the top edge over and pressing to meet the bottom edge; press firmly to seal. Make 35–36 dumplings or until filling is used. Place finished gyoza on the tray in a single layer so they do not touch.

Tip for preventing leaks: do not overfill and ensure the seal is tight. If a wrapper tears, patch with a small piece of another wrapper and press to seal.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and swirl to coat.

Arrange 10–12 gyoza in the skillet flat side down in a single layer, leaving small gaps between them.

Fry the bottoms for 2–3 minutes until golden brown and crisp. Reduce heat to medium-low.

Add 1/4 cup water to the skillet (or enough to reach about 1/4 inch depth), quickly cover with a tight-fitting lid, and steam for 5–6 minutes until water has evaporated and filling is cooked through (internal temperature 74°C / 165°F).

Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms if needed. Transfer gyoza to a platter and repeat with remaining batches, adding oil as necessary.

Line a bamboo or metal steamer with parchment paper (pierce a few small holes) or cabbage leaves to prevent sticking. Arrange gyoza in a single layer, not touching.

Bring water in a wok or pot to a simmer. Place the steamer over the simmering water, cover, and steam for 8–10 minutes until filling reaches 74°C / 165°F and wrappers are translucent and cooked.

Optionally, after steaming, pan-sear briefly: heat 1 teaspoon oil in a skillet and quickly sear the bottom of each steamed gyoza for 30–60 seconds to add color and texture.

Combine 2 tablespoons soy sauce and 1 tablespoon rice vinegar in a small bowl. Add 1/2 teaspoon chili oil and 1/2 teaspoon toasted sesame seeds if desired. Stir and serve alongside gyoza.

Serve gyoza hot with dipping sauce. Garnish with extra sliced green onions or a sprinkle of sesame seeds if desired.

To store: refrigerate cooked gyoza in an airtight container for up to 3 days. Reheat in a skillet with a splash of water and a lid (pan-fry/steam) to restore texture. Uncooked assembled gyoza can be frozen on a tray until firm, then transferred to a freezer bag for up to 1 month; cook from frozen, increasing steaming time by 2–3 minutes or pan-fry with slightly longer steaming step.