Chicken Gyoza

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Chicken Gyoza are Japanese dumplings filled with ground chicken, spices, and cabbage then either steamed or pan fried and serving with a tangy dipping sauce.

A plate with 4 chicken gyoza dumplings, a pair of chopsticks, and a bowl of dipping sauce on it.

Welcome to #SummerGamesWeek 2021 hosted by Amy from House of Nash Eats!  We are celebrating the start of the Tokyo Games with over 50 recipes representing more than 25 countries competing in the upcoming Summer Games! Come join me and my fellow Summer Games Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

As we all know the summer Olympics start this week.  I’m excited since they were supposed to be last year but got postponed a year.   It’s fun to watch them whenever they are on.

Summer Olympics are my favorite because I was a swimmer as a child.  Swimming and diving are my favorite events and I always make sure I get to watch them.  I also played soccer for a while and my brother played soccer forever so I like to watch that as well.

Since the Olympics are being held in Japan this year I wanted to make some cuisine to honor that country.  I thought it would be fun to watch the games while eating the Japanese food.

I haven’t had a whole lot of exposure to Japanese food as I wouldn’t eat it as a child and now that I’m older we don’t have any Japanese restaurants nearby.  My uncle used to go to Japan several times a year for his job and would talk to us about the foods he would eat.

When looking through tons of recipes I came across Chicken Gyoza which are basically chicken potstickers.   While you can make the dough on your own it’s much easier to simply grab wonton wrappers and use those instead.

I liked that this was a fairly easy recipe and didn’t have a ton of ingredients.   You can also make them ahead of time and freeze them which is nice as well.  This recipe makes a lot so I ended up cooking some and freezing the rest for later.

Ingredients:

  • ground chicken
  • garlic cloves
  • ginger
  • salt
  • pepper
  • paprika
  • green onions
  • cabbage
  • soy sauce
  • wonton wrappers
  • rice wine vinegar

To make the dumplings cook the ground chicken in a skillet until it is no longer pink.  Add in the garlic, ginger, salt, pepper, paprika, green onions, cabbage, and soy sauce and cook for 2-3 minutes.

Remove from heat and cool completely.

To make the dumplings place a teaspoon of filling in the middle of a wonton wrapper, rub the edges with water, and seal. 

Heat olive oil in a pan and fry the dumplings for 1-2 minutes.  Flip and fry for an addition minute.  Add water and cover the skillet with a lid to steam the dumplings.

Serve with dipping sauce and enjoy!

A cutting board with 6 stuffed chicken gyoza and six Chicken Gyoza that are laying on the wonton wrapper wready to be wrapped.

I like how simple these are to make.  They don’t have a ton of extra ingredients in the filling so you are mainly tasting the actual chicken. 

There were many different versions of the sauce that I found while searching.  I went with one that I use often for dipping tofu, dumplings, or wontons which is a simple sauce made from soy sauce and rice wine vinegar.  It’s salty and tangy and so perfect for these.

Can I just steam these?

Yes, you don’t have to fry them first but I like that it firms up the dumpling before steaming.  If I was putting these into a soup I would just steam.

How do I store the Gyoza?

If you have already cooked them you can store them in an air tight container in the refrigerator for up to 3 days.  If you haven’t cooked them they are best kept in the freezer until you are ready to cook them.

Can I freeze them for later?

Yes!  Once you have made the gyoza lay them on a cookie sheet and freeze for 30 minutes.   Place them in a zip top freezer bag and store in the freezer for up to 6 months.  When ready to make them pull them directly out of the freezer and just steam them for a few extra minutes.

Can I put these in soup?

Yes!  Instead of steaming them ahead of time I would wait until the soup is ready and simply boil them in the soup for 1-2 minutes to cook them then serve.

Pin Image: A plate with 4 chicken gyoza dumplings, a pair of chopsticks, and a bowl of dipping sauce on it, tex, a cutting board topped with a bowl of spices, a garlic bulb, a pack of wonton wrappers, a bunch of green onions, and a pack of ground chicken.

We ended up enjoying these for dinner along with a few egg rolls.  I actually had a tofu stir fry planned as well but after I saw how many dumplings this recipe made I decided that we could just eat them for dinner.

The dumplings were soft and the filling was perfectly spiced.  The dipping sauce really made this dish so don’t skip it!   It adds the perfect amount of tang and saltiness that the dumplings need.

More Asian Recipes:

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A pair of chopsticks dipping a chicken gyoza into a bowl of sauce with three other chicken gyoza dumplings on a plate next to it.

Chicken Gyoza

Yield: 4 dozen
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Chicken Gyoza are Japanese dumplings filled with ground chicken, spices, and cabbage then either steamed or pan fried and serving with a tangy dipping sauce.

Ingredients

For the dumplings:

  • 1 lb. ground chicken
  • 3 garlic cloves, minced
  • 2 teaspoons ginger, grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 c. cabbage, chopped
  • 1 green onion, minced
  • 1 Tablespoon soy sauce
  • 1 package wonton wrappers

For the sauce:

  • 1/4 c. soy sauce
  • 2 Tablespoons rice wine vinegar
  • 3 garlic cloves, minced
  • 1/2 teaspoon sugar
  • 1 teaspoon sesame oil

Instructions

  1. In a large skillet cook the ground chicken until it is no longer pink.
  2. Add in the garlic, ginger, salt, pepper, paprika, cabbage, green onion, and soy sauce and cook for 2-3 minutes. Cool completely.
  3. Place a wonton wrapper on a clean surface and spoon 1 teaspoon of filling into the middle. Rub a wet finger around the edge of the wrapper and press hard to seal. Repeat with remaining filling.
  4. To make the sauce combine all ingredients in a bowl and whisk together. Set aside.
  5. To cook the dumplings heat 1 tablespoon olive oil in a skillet that has a lid. Cook 8-10 dumplings at a time. Fry for 1-2 minutes per side then pour in 1/4 cup of water and cover with a lid. Cook for 3 minutes then remove dumplings from the skillet.
  6. Repeat with remaining dumplings.

Notes

Recipe adapted from Valentina's Corner

A pair of chopsticks dipping a chicken gyoza into a bowl of sauce with three other chicken gyoza dumplings on a plate next to it.

Monday #SummerGamesWeek Recipes

8 Comments

  1. Such wonderful gyoza! My daughters are also swimmers and we can’t wait to watch everyone compete in those events since they are our favorite as well!

  2. These tasted just as good as they looked! The flavor of the chicken and spices together inside the wonton had my mouth dancing! This was such a fun take compared to the original dumplings I make. So yummy!

  3. These look and sound fantastic! I like how easy they are to make and that I can freeze them for later.

  4. These sound really easy and delicious. I love they can be frozen, would make for great appetizers for a party!

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