Description
Chicken Gyoza brings Japanese street food magic right into your kitchen, with crispy pan-fried dumplings that taste exactly like what you’d find in Tokyo. Packed with juicy ground chicken and delicate seasonings, these little parcels will make your dinner feel like a quick culinary adventure.
Ingredients
Scale
Protein:
- 1 lb ground chicken
Wrappers and Liquid:
- 1 pack won ton wrappers
- ⅓ cup water
- ½ cup chicken broth
Seasonings and Aromatics:
- 2 garlic cloves (minced)
- 2 teaspoons ginger (grated)
- 1 teaspoon green onion (chopped)
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground paprika
- ½ teaspoon salt
- 1 ½ teaspoons soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon oil (frying)
- ½ teaspoon ginger (grated)
Instructions
- Craft your gyoza filling by thoroughly blending 1 lb ground chicken with 2 minced garlic cloves, 2 tsp grated ginger, ¼ tsp black pepper, ¼ tsp paprika, ½ tsp salt, 1 tsp chopped green onion, and 1½ tsp soy sauce in a mixing bowl.
- Place a single won ton wrapper on your palm and brush its edges with water using your fingertip.
- Center exactly 1 teaspoon of chicken filling onto the wrapper’s middle, keeping edges clear for sealing.
- Carefully fold the wrapper in half, creating a crescent shape, and press edges firmly to seal the filling completely.
- Heat 1 Tbsp oil in a large frying pan over medium heat (375°F) and arrange gyoza flat-side down without overcrowding.
- Cook dumplings for 2-3 minutes until bottoms turn a deep golden brown, watching carefully to prevent burning.
- Pour ⅓ cup water into the pan and immediately cover with a tight-fitting lid to steam for 5-6 minutes.
- Remove lid and allow gyoza to crisp for an additional minute, ensuring chicken reaches 165°F internal temperature.
- Whisk together ½ cup chicken broth, 2 Tbsp soy sauce, and ½ tsp grated ginger to create a quick dipping sauce.
- Transfer crispy gyoza to a serving plate and serve alongside the freshly prepared sauce.
Notes
- Fresh ground chicken works best when it’s cold and slightly firm, making it easier to wrap and seal the gyoza.
- Ensure wrapper edges are completely sealed to prevent filling from leaking during cooking.
- Letting the gyoza sit in the pan undisturbed helps create that perfect crispy golden bottom that gives authentic texture.
- Experiment with additional seasonings like sesame oil or white pepper to customize the filling to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 9-10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 3 to 4
- Calories: 270 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg