Chicken Gyoza Recipe

I’m thrilled to share my Chicken Gyoza recipe featuring ground chicken, Napa cabbage, garlic, and ginger. A blend of soy sauce and sesame oil provides rich flavor, and pan frying in avocado oil creates a crisp exterior. This enticing mix truly reimagines the traditional dish with a delightful fresh twist.

I’ve always been fascinated by Asian cooking, and this Chicken Gyoza recipe has quickly become a new favorite of mine. I start with 1 lb of ground chicken mixed with 2 cups of finely chopped Napa cabbage and 1/2 cup of green onions.

Adding in 2 cloves of minced garlic and 1 tablespoon of freshly grated ginger gives it this extra kick that really sets off the flavors. I also mix in 1 egg white, a couple of tablespoons of soy sauce, and 1 tablespoon of sesame oil along with a pinch each of salt and black pepper to keep everything balanced.

Then I fill about 30 gyoza wrappers with this delicious mixture and lightly pan fry them in avocado oil until there’s a delicate crisp outside but a juicy interior. I’ve tried a bunch of gyoza dinner ideas before, but this version is truly a game changer that you have to taste to believe it.

Why I Like this Recipe

I really like this recipe because it has a mix of flavors that just hit all the right notes. The garlic, ginger and soy sauce make the filling super tasty and it’s fun to see all the different textures like the crunch from the Napa cabbage mixed with the tender chicken.

Another thing i like is how simple it is to make even though it tastes like something from a fancy restaurant. The steps are straight forward and i feel like im learning something new each time i cook it.

I also love the crispy bottom you get when you pan fry the gyoza in avocado oil. It gives that perfect balance of crispy and soft after you steam them for a few minutes.

Lastly, i love that the recipe feels healthy but still totally satisfying, making it a great meal for any day of the week.

Ingredients

• Ground chicken packs a protein punch and gives the filling a rich, moist texture.
• Napa cabbage is high in fiber and vitamins, adding a crunchy, mild, and slightly sweet taste.
• Green onions bring a fresh, mild tanginess that lightens up the dish really well.
• Garlic lends a strong aroma and savory flavor; it gets more mellow when it cooks.
• Fresh ginger offers a zesty kick with warmth and subtle spice that brightens dumplings.
• Soy sauce adds a salty umami depth that balances the other ingredients perfectly.
• Sesame oil contributes a rich nutty aroma and tenderizes the filling for extra moist dumplings.

Ingredient Quantities

• 1 lb ground chicken
• 2 cups finely chopped Napa cabbage
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 egg white (helps hold the filling together)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Approximately 30 gyoza wrappers
• Avocado oil for pan-frying

How to Make this

1. In a large bowl, mix the ground chicken, chopped Napa cabbage, green onions, garlic, ginger, egg white, soy sauce, sesame oil, salt, and pepper until well combined.

2. Take one gyoza wrapper, spoon about a teaspoon of filling into the center, and gently wet the edge with a little water so it sticks when folded.

3. Fold the wrapper in half over the filling and pinch the edges together to seal it completely, making sure there are no air bubbles.

4. Repeat this process with the remaining wrappers and filling until everything is used up.

5. Heat a large nonstick pan over medium heat and add about 1 tablespoon of avocado oil once the pan is hot.

6. Carefully arrange the gyoza in the pan with the flat side down, making sure they dont overlap so they get nice and crispy.

7. Let the gyoza cook for about 2-3 minutes until the bottoms are golden brown.

8. Once the bottoms are crispy, add a splash of water (about 3-4 tablespoons) to the pan and quickly cover it with a lid to let the gyoza steam.

9. Let them steam for about 4-5 minutes or until the water has evaporated and the chicken is fully cooked.

10. Remove from the pan and serve warm with your favorite dipping sauce, enjoy!

Equipment Needed

1. A large mixing bowl to mix the chicken and veggies.
2. A cutting board and knife for chopping the Napa cabbage, green onions, garlic, and ginger.
3. Measuring cups and spoons for accurately using the egg white, soy sauce, sesame oil, salt, and pepper.
4. A small bowl with a spoon or fork to hold water used to wet the gyoza wrapper edges.
5. A nonstick frying pan for pan-frying the gyoza.
6. A lid that fits the pan to cover while the gyoza steam.
7. A spatula or tongs to flip and remove the gyoza.

FAQ

Chicken Gyoza Recipe Substitutions and Variations

• Ground chicken: If you’re out of it, you can easily use ground turkey, which works just as fine.
• Napa cabbage: Shredded regular green cabbage or even bok choy can be used if you don’t have Napa on hand.
• Fresh ginger: In a pinch, a small pinch of dried ginger powder (about one third of the amount) can do the trick.
• Soy sauce: If you’re looking for a gluten-free option, try tamari or even coconut aminos as a substitute.

Pro Tips

1. Try not to overfill your gyoza wrappers. Using just the right amount of filling helps them seal better and prevents the wrapper from tearing when you’re frying them up.

2. Make sure your pan is really hot before adding the oil. This way, you’ll get a good crisp on the bottom of your gyoza. If your pan isn’t hot enough, you’ll end up with soggy bottoms instead of that nice crunch.

3. When you add the water to steam, be quick and cover the pan immediately. This step is key so that the chicken cooks through properly, and you don’t lose that crispiness you worked so hard for.

4. If you want an extra boost in flavor, try adding a splash more soy sauce or a pinch more ginger into the filling. It might sound small, but those little tweaks can take your gyoza to the next level.