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Soy Ginger Chicken Gyoza

Print Recipe
Servings: 45 gyoza
Course: dinner, Main Course, Side Dish
Ingredients Method

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

Method
 

  1. In a medium bowl, combine first 8 ingredients until evenly mixed.
  2. Get a small bowl of water.
  3. 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.
  4. 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.
  5. Use a slotted spoon to take out dumplings and place on a plate. Repeat with remaining dumpling.
  6. 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.