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Stress-Free Chicken Gyoza

Stress-Free Chicken Gyoza offers a simplified take on classic Japanese dumplings with ground chicken and savory spices. Steamed or pan-fried, these delightful morsels served with a tangy dipping sauce make for a delicious appetizer or a light meal.
30 min
TOTAL TIME
452
CALORIES
$1.84
PER SERVING
Stress-Free Chicken Gyoza
Ingredients
GYOZA FILLING
4 SERVINGS
Paprika
1/2 tsp paprika
Black Pepper
1/2 tsp black pepper
Ground Chicken
1 lb ground chicken
pre-cooked
Soy Sauce
1 tbsp soy sauce
Green Onion
1 whole green onion
minced
Salt
1 tsp salt
Garlic
3 cloves garlic
minced
Cabbage
1 cup cabbage
chopped
Grated Ginger
2 tsp grated ginger
GYOZA ASSEMBLY
Wonton Wrappers
1 pkg wonton wrappers
DIPPING SAUCE
Soy Sauce
1/4 cup soy sauce
Sesame Oil
1 tsp sesame oil
Sugar
1/2 tsp sugar
Rice Wine Vinegar
2 tbsp rice wine vinegar
Garlic
3 cloves garlic
minced
Directions
GYOZA FILLING
20 min
PREP TIME
10 min
COOK TIME
30 min
TOTAL TIME
1
In a large bowl, combine pre-cooked ground chicken, minced garlic, grated ginger, salt, black pepper, paprika, chopped cabbage, minced green onion, and soy sauce. Mix well.
GYOZA ASSEMBLY
2
Place a wonton wrapper on a clean surface and spoon 1 teaspoon of filling into the middle.
3
Rub a wet finger around the edge of the wrapper and press hard to seal. Repeat with remaining filling and wrappers.
DIPPING SAUCE
4
In a small bowl, combine soy sauce, rice wine vinegar, minced garlic, sugar, and sesame oil. Whisk together and set aside.
COOKING GYOZA
5
To cook the dumplings, heat 1 tablespoon olive oil in a skillet that has a lid.
6
Cook 8-10 dumplings at a time, frying for 1-2 minutes per side.
7
Pour in 1/4 cup of water, cover with a lid, and cook for 3 minutes. Remove dumplings from the skillet.
8
Repeat with remaining dumplings. Serve hot with dipping sauce.
Health Info
Macros
55g
CARBS
11g
FAT
30g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
SOYBEANS
WHEAT
2 Recipes for Gyoza
Chicken Gyoza
15
40 min
5
Chicken Gyoza
Vegetable Dumplings
23
1 hr
63
Vegetable Dumplings
Frequently Asked Questions
What's the best way to fold Gyoza?
The gyoza burst while simmering, what did I do wrong?
How do I make sure my Gyoza are crispy?
What should be the ratio of vegetables to meat in the filling?
My filling is too bland. How can I add more flavor?
How do I stop gyoza wrappers from drying out?
Can I make the gyoza wrappers at home?
My gyoza sticks to the pan while frying, how do I prevent this?
Can I use chicken instead of pork for the filling?
What kind of dipping sauces can I use for Gyoza?