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Japanese Gyoza (Dumplings)

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Japanese gyoza are crispy-bottomed, pan-fried dumplings filled with a juicy, garlicky chicken and cabbage mixture, delivering authentic restaurant-style flavor with a tender steamed top and golden base.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 40–45 dumplings
  • Category: Appetizer
  • Method: Pan-Frying
  • Cuisine: Japanese
  • Diet: Halal

Ingredients

  • 1 1/2 cups very finely chopped green cabbage
  • 1 teaspoon salt, divided
  • 500 g (1 lb) ground chicken
  • 1 cup finely chopped garlic chives
  • 1 garlic clove, crushed
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 teaspoons soy sauce
  • 1 teaspoon cornstarch (for dusting tray)
  • 40–45 round gyoza wrappers
  • 3 tablespoons vegetable oil
  • Soy sauce (for dipping)
  • Rice vinegar (for dipping)
  • Chili oil (for dipping)

Instructions

  1. Place chopped cabbage in a bowl, sprinkle with 1/2 teaspoon salt, mix, and let rest for 20 minutes.
  2. Squeeze out excess moisture from the cabbage thoroughly.
  3. In a large bowl, combine ground chicken, garlic chives, crushed garlic, grated ginger, sesame oil, cornstarch, soy sauce, and remaining 1/2 teaspoon salt.
  4. Add drained cabbage and mix well until evenly combined and slightly sticky.
  5. Lightly dust a tray with cornstarch.
  6. Place a wrapper in your hand, moisten half the edge with water, add 1 tablespoon filling, fold in half, pleat one side, and press to seal. Repeat.
  7. Heat 1 tablespoon oil in a large lidded skillet over medium-high heat.
  8. Arrange about 12 dumplings in the pan and cook 2–3 minutes until bottoms are golden.
  9. Add 1/3 cup water and immediately cover. Steam 3–4 minutes until water evaporates and tops are translucent.
  10. Remove lid and crisp base for an additional 30 seconds if needed.
  11. Transfer to plate and repeat with remaining dumplings, adding oil as needed.
  12. Serve hot with dipping sauce made from equal parts soy sauce and rice vinegar with chili oil to taste.

Notes

  • Salting cabbage prevents watery filling.
  • Ground chicken with some fat keeps filling juicy.
  • Keep wrappers covered with a damp cloth while assembling.
  • Freeze uncooked dumplings up to 2 months and cook from frozen.
  • Add extra water and 2 additional minutes steaming when cooking from frozen.
  • Avoid microwaving to maintain crispy texture.

Nutrition

Find it online: https://savorymomskitchen.com/japanese-gyoza-dumplings/