Chicken Or Veg Gyoza Recipe

Prepare vegetables

If using Napa cabbage, finely shred it and sprinkle with a pinch of salt. Let sit 5 minutes, then squeeze out as much liquid as possible using a clean towel or hands. Finely chop shiitake mushrooms (if using) and slice green onions. This prevents a watery filling.

Mix filling

In a bowl combine ground chicken (or tofu), squeezed cabbage, chopped mushrooms, green onions, minced garlic, grated ginger, sesame oil, soy sauce, rice wine, salt and pepper. Add the egg (or cornstarch slurry if making vegan) and mix thoroughly until sticky and well combined. Taste a small pinch by cooking a teaspoon in a skillet to check seasoning and adjust soy or salt as needed.

Assemble gyoza

Place a gyoza wrapper on your palm or work surface. Moisten the edge with a little water. Spoon about 1 teaspoon to 1 1/2 teaspoons of filling into the center of each wrapper (adjust so edges can seal). Fold wrapper in half over filling and press the center to seal. Make 3–4 small pleats along one side, pressing to seal firmly so there are no air pockets. Repeat until all wrappers and filling are used. Keep assembled gyoza covered with a damp towel to prevent drying.

Pan-fry then steam (classic potsticker method)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl. Arrange gyoza in the pan flat-side down in a single layer without overcrowding (work in batches). Fry 2–3 minutes until bottoms are golden brown.

Once bottoms are browned, carefully pour 1/4 cup water per batch (or until it comes 1/3 up the sides of gyoza) into the pan and immediately cover with a lid. Reduce heat to medium and steam 4–5 minutes until water has evaporated and fillings are cooked through (chicken should reach 74°C / 165°F). Remove lid and cook 30–60 seconds more to re-crisp bottoms. Transfer gyoza to a serving plate.

Alternative: To deep fry, heat oil to 180°C / 350°F and fry 3–4 minutes until crisp and cooked through. To boil, drop into simmering water and cook 3–5 minutes until they float and are cooked through.

While gyoza are cooking, whisk together soy sauce, fresh lemon juice, rice vinegar, sliced Thai chili, honey, sesame oil and minced garlic in a small bowl. Taste and adjust balance — add more lemon for brightness, more honey for sweetness, or more chili for heat. Stir in chopped cilantro or Thai basil if using.

Let the dip sit at room temperature for at least 5 minutes to allow flavors to marry and chili to infuse.

Arrange gyoza on a warm platter. Sprinkle with toasted sesame seeds and extra sliced green onions, and serve with the Thai chili lemon soy dip on the side and lemon wedges for squeezing.