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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
Garlic
3 cloves garlic
minced
Ground Chicken
1 lb ground chicken
pre-cooked
Soy Sauce
1 tbsp soy sauce
Green Onion
1 whole green onion
minced
Cabbage
1 cup cabbage
chopped
Salt
1 tsp salt
Fresh Ginger
2 tsp fresh ginger
grated
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
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?