Japanese Chicken Gyoza
Chicken gyoza is a lighter alternative to the classic pork version, especially popular for those seeking a flavorful yet less fatty filling. In Japan, the chicken version often appears in bento boxes or as a quick dinner. Gyoza is traditionally prepared using a dual technique: first, pan-fried until golden brown, then steamed with a little water to soften the dough while keeping the bottom crispy. The chicken filling is wonderfully harmonious with cabbage, green onions, and ginger. This variation is the perfect choice for weekdays when you crave quick yet authentic Asian flavors. Tip: It’s a good idea to prepare the filling the day before so the flavors meld together.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the cabbage, lightly salt it, and let it sit for 10 minutes, then squeeze out any excess water. Mince the green onions, garlic, and ginger.
2
In a bowl, combine the ground chicken with the cabbage, green onions, ginger, garlic, soy sauce, sesame oil, and white pepper. Mix well, then refrigerate for 15 minutes to allow the flavors to meld.
3
Place a teaspoon of filling in the center of a gyoza wrapper. Moisten the edge of the wrapper with water, fold it in half, and pleat one side with your fingertips to seal it tightly.
4
Heat a small amount of oil in a skillet over medium heat. Place the gyozas in the pan and fry the bottoms until golden brown, about 2 minutes.
5
Pour about 100 ml of water into the skillet, cover, and steam the gyozas for 4–5 minutes, until the water has evaporated and the filling is cooked through. Remove the lid and fry for another minute to crisp up the bottoms.
6
Serve hot with soy sauce for dipping. Gyoza are best enjoyed fresh and crispy.
