These gyozas are juicy on the inside and crispy on the outside. Seasoned ground chicken wrapped in a store bought dough makes for a great easy restaurant quality recipe that you can enjoy from the comfort of your own kitchen.
COOKING METHOD:
Making these gyoza perfectly juicy on the inside and crispy on the outside comes down to the cooking method.
First boil the dumplings for about 3-4 minutes to cook the meat, then pan-fry them for a couple more minutes in hot oil to crisp up the bottom.
FREEZING GYOZA
Since these recipe makes a large quantity it’s a great idea to freeze some for later. Place the uncooked gyoza in the freezer on a parchment lined baking sheet in a single layer. Once frozen, place in a ziplock bag.
To cook, don’t defrost. Boil frozen gyoza for 4.5 minutes then pan fry.
FOLDING METHOD:
If you’re anything like me, you’re more a visual learner. Watch below how to fold these gyozas using 5 different techniques. Choose one that you like or try all 5!
Soy Ginger Chicken Gyoza
Ingredients
- 1 pound ground chicken
- 3 tbsp low sodium soy sauce
- 1 clove garlic, freshly grated
- 1 tsp rice vinegar
- 2 tsp ginger, freshly grated
- 2 tsp sesame oil
- 1 cup cabbage, finely sliced
- ⅓ cup carrots, Julienned then chopped
- 1 – (16oz) package round dumpling wrappers
- 2 tbsp olive oil
- sesame seeds, optional for garnish
- 2-3 green onions, cut on a bias, optional for garnish
- gyoza dipping sauce or soy sauce, for dipping
Instructions
- In a medium bowl, combine first 8 ingredients until evenly mixed.
- Get a small bowl of water.
- Take a piece of dumpling wrapper in the palm of your hand and spoon on 1 tsp of filling into middle. Dip finger in water and wet the edges. Fold dumpling using your preferred method. Video attached above. Repeat with remaining dumplings.
- Bring a pot of water to a boil. Gently drop in a batch of dumpling, make sure not to over crowed the pot. Let boil for 3-3.5 minutes. Stir dumplings in the beginning to avoid sticking to the bottom.
- Use a slotted spoon to take out dumplings and place on a plate. Repeat with remaining dumpling.
- Heat oil in a non stick skillet over medium high heat. Once oil is hot and shimmering, place in gyoza to crisp bottoms, about 2-4 minutes. Drain on a plate covered with a napkin. Repeat with remaining dumplings, adding more oil as needed.