Gyoza Recipe

Prepare cabbage

Finely shred cabbage and sprinkle with a pinch of salt. Let sit 5–10 minutes, then squeeze out excess liquid in a clean towel or between your hands. Measure 1 cup packed and transfer to a bowl.

Mix filling

In a large bowl combine ground chicken, drained shredded cabbage, sliced scallions, minced garlic, grated ginger, soy sauce, mirin, sesame oil, salt, white pepper, and cornstarch. Mix thoroughly with a spatula or chop with a knife fold technique until mixture is slightly sticky and homogenous (about 1–2 minutes). Cover and refrigerate while you prepare wrappers.

Cook mushrooms & tofu

Heat a small nonstick pan over medium heat with 1 tsp sesame oil. Add chopped shiitake and cook until softened and most moisture has evaporated, 4–5 minutes. Crumble drained tofu into the pan and stir briefly to combine; remove from heat and let cool slightly.

Prepare cabbage

Shred napa or green cabbage, sprinkle with a pinch of salt, let sit 5–10 minutes then squeeze out excess liquid. Measure 1 cup and add to a bowl.

Mix filling

Combine cooked mushrooms and tofu, squeezed cabbage, scallions, garlic, ginger, soy sauce, mirin, sesame oil, cornstarch and salt. Stir until sticky and holding together. Taste and adjust seasoning if needed. Cover and refrigerate while assembling.

Set out a clean work surface lightly dusted with flour. Place one gyoza wrapper flat in your palm. Spoon about 1 teaspoon to 1 tablespoon of filling (depending on wrapper size) into center — enough to fill but not overstuff. Dip finger in cold water and moisten the wrapper edge completely.

Fold wrapper in half over filling to form a half-moon. Starting at one edge, make 3–4 small pleats on one side of the rim pressing each pleat firmly onto the opposite flat edge to seal. Ensure there are no air pockets and the seal is tight. Place finished gyoza on a lightly floured tray in a single layer; leave space between each to prevent sticking. Repeat until all filling is used (about 36–40 dumplings).

Heat pan

Use a large nonstick or cast-iron skillet with a lid. Heat skillet over medium-high heat and add 2 tablespoons neutral oil, swirling to coat.

Pan-fry gyoza

Arrange gyoza flat side down in the hot oil in a single layer, leaving slight space between them. Fry until bottoms are golden brown, 2–3 minutes. If making multiple batches, maintain medium-high heat but avoid burning; add a little more oil between batches if needed.

Steam in pan

Carefully pour in 1/3 to 1/2 cup of water (enough to cover the bottom; use up to the 1 cup listed if doing larger batch) and immediately cover with a tight-fitting lid. Reduce heat to medium and steam until water has mostly evaporated, 4–6 minutes, or until filling is cooked through (chicken should reach 74°C/165°F).

Finish

Remove lid and continue cooking 1–2 minutes to re-crisp the bottoms. Use a spatula to loosen and transfer gyoza to a serving plate. Repeat with remaining dumplings.

Whisk together soy sauce, rice vinegar, sesame oil, and optional chili oil or sliced scallion in a small bowl. Taste and adjust ratio (commonly 2:1 soy to vinegar) to preference. Serve alongside hot gyoza.