Handmade Chicken Gyoza Dumplings Recipe
Gyoza are a type of asian dumplings filled with a mix of ground meat and vegetables, and wrapped in thin, circular discs of dough. You might have noticed that gyoza are very similar to the savory and delicious potstickers served in Chinese restaurants across the country. That’s because the Japanese gyoza actually originated in China. Japanese soldiers were introduced to Chinese dumplings during the battles of World War II.
Although similar, Japanese gyoza have a thinner dough than and are a bit smaller than potstickers. They also have a more finely textured sausage and vegetable filling. The filling for gyozas typically consists of ground pork (and sometimes beef), cabbage, nira chives, garlic, ginger, soy sauce and sesame oil.
They’re not difficult to make once you’ve done the process a couple of times. In fact, many make hundreds of them for special events and they have become a family tradition for many.
Whether you’re trying gyoza for the first time or if you eat them frequently at your favorite local restaurant, this recipe will help you to recreate the deliciously delicate flavors of gyoza at home.
- Filling: ½ pound ground chicken
- 1 tablespoon of ginger, grated
- 1 tablespoon of garlic, finely minced
- 2 tablespoons nira, finely chopped
- 2 tablespoons scallions, finely chopped
- 2 tablespoons carrots, grated
- 2 tablespoons kale, finely chopped
- 2 ½ cups Nappa Cabbage, finely chopped
- ½ teaspoon salt
- 2 tablespoons grapeseed oil, separated
- ½ cup water, separated
- Dipping Sauce: ½ cup soy sauce
- 2 tablespoons ponzu sauce*
- 2 teaspoons chili oil
- 1 teaspoon toasted sesame oil
- 1 tablespoon scallions, finely sliced
- Combine all filling ingredients in medium size bowl.
- Set up a workstation where you have a parchment paper-lined baking sheet, small bowl of water.
- Place the gyoza wrapper in your hand and fill it with 2 teaspoons of filling and use the tip of your finger to lightly moisten the edges of the wrapper with water.
- Fold in half and use your thumbs and index fingers to create pleats approximately ½ inch apart long the edge the dumpling.
- Place on the baking sheet and continue.
- Put wok or large skillet on medium heat and add 1 tablespoon oil.
- Add approximately gyoza to the pan and brown on both sides (approximately 5 minutes).
- Add 3 tablespoons of water and let steam 5 minutes.
- Repeat process until all dumplings have been cooked.
- Serve immediately with the dipping sauce.