Chicken Or Veg Gyoza / Gyoza De Pollo O Verduras Recipe

Prep wrappers

Arrange gyoza wrappers on a lightly floured tray covered with a clean kitchen towel so they don’t dry out. Keep a small bowl of water nearby for sealing and a little flour for dusting hands and workspace.

Portion filling

Spoon approximately 1 level teaspoon to 1 tablespoon (about 10–12 g) of filling into the center of each wrapper — enough to fill but not overstuff so you can pleat the edges cleanly.

To seal: moisten the wrapper’s edge with the water using your fingertip. Fold wrapper in half over filling and press center to seal. Create 3–4 small pleats along one side, pressing firmly to ensure no holes. Repeat until all wrappers are filled. Place finished gyoza on parchment or a lightly floured tray with space between each to prevent sticking.

Prepare cabbage

Finely shred Napa cabbage and sprinkle with 1/2 teaspoon salt. Let sit 5 minutes to draw out moisture, then squeeze by hand or in a clean towel until mostly dry. Measure 2 cups packed for the filling.

Mix chicken filling

In a large bowl combine ground chicken, squeezed cabbage, sliced scallions, minced garlic, grated ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, salt, and white pepper. Mix vigorously (use a spatula or clean hands) for 1–2 minutes until mixture becomes sticky and cohesive — this helps a smooth texture and good binding. Taste a small pinch by cooking in a pan and adjusting seasoning if needed.

Prepare vegetables

Finely shred Napa cabbage, grate the carrot, finely chop shiitake mushrooms and slice scallions. Toss cabbage with 1/2 teaspoon salt and let sit 5 minutes; then squeeze out excess moisture thoroughly.

Mix vegetable filling

In a bowl combine squeezed cabbage, chopped mushrooms, grated carrot, crumbled pressed tofu, scallions, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper. Mix until evenly combined and slightly sticky. Adjust seasoning if necessary.

Pan-fry (potsticker method)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1/2 tablespoon neutral oil and arrange 8–10 gyoza in the pan in a single layer, flat side down, leaving small gaps. Fry 1–2 minutes until the bottoms are golden brown and crisp.

Carefully pour 2 tablespoons water into the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium. Steam for 3–4 minutes until the filling is cooked through (longer for larger or denser fillings). Remove lid and let remaining water evaporate; cook another 30–60 seconds to re-crisp the bottoms.

Frying in batches

Repeat the process with remaining gyoza, adding more oil as needed. For a crisp skillet-wide skirt (optional): after placing gyoza in pan, mix 1/2 cup water with 1 tablespoon flour or cornstarch and pour around gyoza before covering; once steamed and the liquid evaporates, the starch will form a crispy lacy skirt—cook until golden.

Serve

Arrange gyoza on a warmed platter, garnish with toasted sesame seeds and chopped cilantro or chives. Serve immediately with the dipping sauce.

Whisk together soy sauce, rice vinegar, chili oil (or flakes), sesame oil, and honey or sugar in a small bowl. Taste and adjust balance: more vinegar for acidity, more soy for saltiness, more honey for sweetness. Serve in small individual bowls or a communal dish alongside the gyoza.