Pan-Fried Chicken Gyoza

Ingredients

• 1 pound Ground chicken (preferably finely minced)
• 1 cup Shredded cabbage (Napa or green cabbage, finely shredded)
• 2 tablespoons Fresh chives (chopped)
• 1 teaspoon White pepper (ground)
• 1 teaspoon Fresh ginger (minced (small knob))
• 4 cloves Garlic (grated)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon MSG (optional) (optional for authentic flavor)
• 30 pieces Gyoza wrappers (round dumpling skins)
• 2 tablespoons Vegetable oil (for pan‑frying)
• 0.25 cup Water (for steaming)
• 1 tablespoon Chili oil (optional) (for serving)
• 1 tablespoon Additional chives for garnish (finely sliced)

Instructions

1. Prepare the filling

   In a large bowl combine the ground chicken, shredded cabbage, chopped chives, white pepper, minced ginger, grated garlic, salt, and MSG (if using). Mix thoroughly until the ingredients are evenly distributed.

   Time: PT5M

2. Portion and fold the gyozas

   Place a gyoza wrapper on your palm, add about 1 teaspoon of filling in the centre. Lightly wet the edges with water, fold the wrapper over the filling and pleat the edges to seal tightly.

   Time: PT10M

3. Preheat the pan

   Heat the non‑stick skillet over medium heat (≈350°F) and add the vegetable oil, swirling to coat the bottom.

   Time: PT2M

   Temperature: 350°F

4. Pan‑fry the gyozas

   Arrange the gyozas in the skillet, flat side down, in a single layer. Fry for about 3 minutes until the bottoms turn golden brown and crisp.

   Time: PT3M

   Temperature: medium

5. Steam to finish cooking

   Carefully add ¼ cup of water to the pan, then immediately cover with the lid. Reduce heat slightly and steam for 5 minutes, or until the water has evaporated and the filling is cooked through.

   Time: PT5M

   Temperature: medium

6. Plate and garnish

   Transfer the gyozas to a serving plate, drizzle with chili oil (if desired) and sprinkle with extra chopped chives. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

190

Protein

20g

Carbohydrates

15g

Fat

8g

Fiber

2g