Chicken gyozas, also known as chicken potstickers, are flavorful Japanese dumplings filled with ground chicken, vegetables, and seasonings, then pan-fried to a crispy golden brown. They are typically served with a dipping sauce and make for a delicious appetizer or snack. Here’s how to make chicken gyozas:
Ingredients:
For the Filling:
- 1/2 pound ground chicken
- 1 cup finely shredded cabbage
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
For the Wrappers:
- Gyoza wrappers (also called dumpling wrappers), round or square (approximately 30-40 wrappers)
- Water (for sealing the wrappers)
For Cooking:
- 2-3 tablespoons vegetable oil
- 1/2 cup water
For the Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- A pinch of red pepper flakes (optional, for heat)
- Chopped green onions or sesame seeds for garnish (optional)
Instructions:
Prepare the Filling:
- In a mixing bowl, combine the ground chicken, finely shredded cabbage, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix until all the ingredients are well incorporated.
Assemble the Gyozas:
- Take a gyoza wrapper and place it in the palm of your hand or on a clean surface.
- Spoon about 1 to 1.5 teaspoons of the chicken filling into the center of the wrapper.
- Dip your finger in water and run it along the edge of the wrapper to moisten it. This will help seal the dumpling.
- Fold the wrapper in half, creating a half-moon shape. Pinch the edges together to seal the dumpling. You can leave the edges plain or crimp them for a decorative touch.
- Repeat this process with the remaining wrappers and filling, making sure to keep the dumplings covered with a damp kitchen towel to prevent them from drying out.
Cook the Gyozas:
- Heat a large non-stick skillet or frying pan over medium-high heat. Add 2-3 tablespoons of vegetable oil to the pan.
- Place the gyozas in the hot skillet, flat side down, in a single layer. Make sure they’re not touching each other.
- Cook for about 2-3 minutes, or until the bottoms are golden brown.
- Carefully pour 1/2 cup of water into the pan, cover with a lid, and reduce the heat to medium-low. Allow the gyozas to steam for 5-6 minutes or until the wrappers become translucent and the filling is cooked through.
- Remove the lid and let any remaining water evaporate. Continue cooking for an additional 1-2 minutes, or until the bottoms of the gyozas become crisp and golden again.
Make the Dipping Sauce:
- While the gyozas are cooking, prepare the dipping sauce by mixing together the soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using).
Serve:
- Transfer the cooked chicken gyozas to a serving plate, garnish with chopped green onions or sesame seeds if desired, and serve hot with the dipping sauce.
Chicken gyozas are best enjoyed fresh and hot, right out of the pan. They’re a delightful and savory snack or appetizer that’s sure to please your taste buds.