Chicken Gyoza (steamed Or Pan Fried) Recipe

Prepare the cabbage: finely chop the cabbage then sprinkle with 1/4 tsp salt and let sit 5 minutes to draw out moisture. Squeeze the cabbage in a clean towel or between your hands until mostly dry. This prevents a watery filling.

In a large bowl combine ground chicken, squeezed cabbage, sliced green onions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp mirin (if using), 1/2 tsp beaten egg (beat an egg and use half), 3/4 tsp salt (adjust to taste), and 1/4 tsp black pepper. Mix until the mixture becomes slightly sticky and well combined (about 30–60 seconds of mixing).

Taste a small pinch by cooking in a spoon (optional). Adjust seasoning if necessary (more soy for saltiness, a touch more sesame oil for aroma).

Prepare your workspace: a small bowl of water for sealing, a lightly floured or cornstarch-dusted surface to prevent sticking, and a plate to hold finished gyoza.

Place one wrapper in your palm. Spoon about 1 teaspoon to 1 tablespoon of filling into the center of each wrapper depending on wrapper size (aim for a heaping 1 tsp for small wrappers, up to 1 tbsp for larger ones). Do not overfill — you should be able to fold and seal easily.

Dip your finger in water and lightly moisten half the edge of the wrapper. Fold the wrapper in half over the filling to create a semicircle. Press the center to seal, then make 2–4 small pleats on one side pressing each pleat to the opposite edge to form the traditional gyoza shape. Ensure there are no air pockets. Place finished gyoza on the prepared plate, seam side up. Repeat until all filling is used.

If not cooking immediately, line gyoza on a tray with parchment and freeze for 10–15 minutes to set, or dust between layers with cornstarch to avoid sticking.

Heat and arrange

Heat a heavy nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp neutral oil and swirl to coat. Arrange gyoza seam-side up (or flat side down depending on shape) in a single layer without crowding.

Fry bottoms

Cook undisturbed for 2–3 minutes until the bottoms are golden brown and crisp.

Steam to cook through

Carefully pour 1/2 cup water into the skillet (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium. Steam for 4–5 minutes, or until water has evaporated and filling is cooked (internal temp 75°C/165°F).

Crisp again

Remove lid and let any remaining moisture cook off for 30–60 seconds. If desired, tilt the pan and spoon a little oil over the gyoza edges, or let them crisp for another 30–60 seconds. Transfer to a plate seam-side down so the crispy bottoms remain.

Arrange gyoza in a single layer in a bamboo or metal steamer lined with parchment or cabbage leaves to prevent sticking. Steam over rapidly boiling water for 8–10 minutes (depending on size) until filling reaches 75°C/165°F and wrappers are tender and translucent.

For a slightly firmer bottom, steam for 6–8 minutes then finish by quickly pan-frying the bottoms in 1 tsp oil for 30–60 seconds.

Combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili oil or sesame oil, 1/2 tsp sugar (optional), and 1/2 tsp toasted sesame seeds. Stir until sugar dissolves. Adjust proportions to taste (more vinegar for tang, more soy for salt).

Serve sauce alongside hot gyoza.

Serve 5–6 gyoza per person as an appetizer or 10–12 as a main with dipping sauce and optional garnishes (chopped green onion, extra chili oil).

To store: freeze arranged gyoza on a tray until firm, then transfer to a freezer bag for up to 1 month. Cook from frozen adding 1–2 minutes to steaming time or using the pan-fry method (do not thaw). Refrigerate cooked gyoza up to 3 days and reheat covered in a pan or steam briefly.