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

Ingredient Substitutions

• Instead of Ground chicken: ground turkey, minced pork
• Instead of Shredded cabbage: bok choy, lettuce
• Instead of Fresh chives: green onions
• Instead of White pepper: black pepper
• Instead of Fresh ginger: ground ginger
• Instead of Garlic: garlic paste
• Instead of Salt: soy sauce
• Instead of MSG (optional): chicken bouillon
• Instead of Gyoza wrappers: wonton wrappers (cut to 3‑inch circles)
• Instead of Vegetable oil: canola oil, sesame oil
• Instead of Water: chicken broth
• Instead of Chili oil (optional): hot sauce, sriracha
• Instead of Additional chives for garnish: scallions

Equipment Needed

• Large mixing bowl
• Cutting board
• Chef's knife
• Small spoon or pastry brush
• Non‑stick skillet with lid
• Spatula
• Serving plate

Critical Steps — Do Not Skip

• Mix the filling thoroughly so the chicken binds
• Seal the gyoza edges completely to prevent leakage
• Add water and cover promptly to steam the dumplings through

Chef Tips from the Video

• For an extra‑crunchy bottom, use a mixture of oil and a tiny splash of butter
• Add a few drops of sesame oil to the chili oil for a nutty aroma
• If you like extra heat, sprinkle a pinch of chili flakes into the filling.

Troubleshooting

Storage

Refrigerator: Store cooked gyozas in an airtight container for up to 2 days.

Freezer: Uncooked, sealed gyozas freeze well for up to 1 month. Cook from frozen, adding an extra minute of steaming.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling a day ahead and keep it refrigerated
• Shape and freeze uncooked gyozas on a tray, then transfer to a zip‑top bag; cook from frozen