Chicken and Ginger Gyoza
These quick and easy chicken and ginger gyoza are crispy on the bottom and juicy inside, making them perfect for appetizers, potlucks, or family dinners.
Ingredients
For the filling
- 1 cup ground chicken dark-and-white mix for best juiciness, substitute ground turkey if preferred
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1/4 cup chopped green onions (scallions)
- 1 tablespoon soy sauce use low-sodium if watching sodium
- 1 tablespoon sesame oil
For assembly
- 1 package gyoza wrappers round wrappers, usually 30–40 per pack
- oil for frying neutral oil with a high smoke point such as vegetable or canola
Instructions
Preparation
- In a medium bowl, mix the ground chicken, minced ginger, minced garlic, chopped green onions, soy sauce, and sesame oil until evenly combined. Don’t overmix — stop when ingredients are incorporated.
- Lay out a gyoza wrapper and place about 1 teaspoon to 1 tablespoon of filling in the center (use less for small wrappers).
- Dip your fingertip in water and run a thin line around the wrapper edge to help seal.
- Fold the wrapper in half over the filling. Press the center, then pleat or press the edges firmly to seal — ensure there are no gaps.
Cooking
- Warm 1–2 tablespoons of oil in a nonstick or cast-iron skillet over medium heat.
- Arrange gyoza flat-side down, not overcrowding the pan. Cook until the bottoms are golden brown, about 2–3 minutes.
- Carefully pour in about 1/4 cup of water, cover immediately, and lower heat to medium-low. Steam for 5 minutes.
- Remove the lid and increase heat slightly to evaporate remaining water and re-crisp the bottoms, about 1–2 minutes.
Serving
- Slide the gyoza onto a plate, crispy-side up, and enjoy with your favorite dipping sauce.
Notes
For dipping sauce, mix 2 parts soy sauce, 1 part rice vinegar, a few drops of sesame oil, and optional chili oil or thinly sliced scallions. Store cooked gyoza in an airtight container for up to 3–4 days. Freeze raw gyoza after assembling for best results.