Japanese Chicken and Vegetable Gyoza Recipe

Crispy-bottomed Japanese gyoza filled with juicy chicken, cabbage, carrot, onion and ginger, then steam-fried until tender.

Prep Time: 35 minutes
Cooking Time: 7 minutes
Total Time: 42 minutes
Makes: 30–35 dumplings
Cuisine: Japanese
Course: Main Dish

Tags: Gyoza · Chicken Dumplings · Japanese Recipes · Dumplings · Quick & Easy · Asian Recipes

Ingredients

For the Gyoza

• 1 packet frozen gyoza dumpling wrappers, defrosted

For the Filling

• 300g boneless, skinless chicken thigh meat
• 150g white cabbage
• ½ white onion
• 1 small carrot
• 1 spring onion, approximately 20g
• 6g fresh ginger, chopped

Marinade

• 2 tbsp light soy sauce
• 1 tbsp mirin
• ½ tsp salt
• 1 tsp sugar
• ½ tsp sesame oil
• 1 tsp cornflour

For the Dipping Sauce

• 2 tbsp light soy sauce
• 1 tbsp white rice vinegar
• A few drops of sesame oil

Method

1. Prepare the vegetables

Roughly chop the cabbage, onion, carrot, spring onion and ginger.

Place them in a food processor and pulse for approximately 20 seconds.

The vegetables should be finely chopped while retaining some texture.

Transfer to a large mixing bowl.

2. Prepare the chicken

Add the chicken thigh meat to the food processor.

Pulse for approximately 15–20 seconds, keeping some texture rather than turning it into a completely smooth paste.

Add the chicken to the bowl with the vegetables.

3. Make the filling

Add the light soy sauce, mirin, salt, sugar, sesame oil and cornflour.

Mix everything thoroughly until the filling is evenly combined.

4. Fill the gyoza

Place one gyoza wrapper in your hand.

Add approximately 1 heaped tsp of filling to the centre.

Wet the edges of the wrapper with water.

Bring the two sides together and pinch the centre closed.

Create small folds on either side to seal the dumpling tightly.

Make sure each dumpling has a flat base so it can stand in the pan.

5. Steam-fry the gyoza

Heat a little oil in a non-stick frying pan over medium heat.

Place the gyoza flat-side down in the pan.

Fry for 1–2 minutes, until the bases are lightly browned.

Add enough water to cover approximately one-third of the height of the dumplings.

Cover with a lid and steam for 4–5 minutes, until the chicken is fully cooked.

Remove the lid towards the end if necessary and allow the remaining water to evaporate.

6. Make the dipping sauce

Mix the light soy sauce, white rice vinegar and sesame oil together in a small bowl.

7. Serve

Serve the hot gyoza immediately with the dipping sauce.