Chicken Gyoza


I love dumplings! Especially gyozas, siew mais and wantons 🤗 (that’s gonna be next on my list) Pan fry at the bottm and steamed on top, there is nothing more satisfying than a gyoza dipped in soya sauce and into your mouth. Remember to eat it whole and embrace the juiciness.

30mins | Serves 6-8

Gyoza Fillings:

  • 1 pkt Gyoza skin (abt 30 pcs)
  • 250g minced chicken
  • 1tsp salt
  • 2tsp sugar

Step 1: Add all of these inside. Mix well with just your hands.

  • 2 clove garlic, chopped
  • 2 thumbs ginger, chopped
  • 2tbs light soya sauce
  • 2tsp sesame oil
  • 1tsp corn flour/potato starch (just to make it slightly sticky)
  • 1/4 cabbage, chopped as finely as possible
  • 15g chives/spring onion (whatever you fancy)

Step 2: Add all of the above and mix well again.

Step 3: Scoop a teaspoon full of the filling onto the middle of one piece of gyoza skin. Make sure it is one piece at a time, because these skins like to stick to each other.

Step 4: Dab your finger into water and then swipe across the top half of the gyoza skin. Pull up the bottom half and fold pleats into the edges while wrapping. I don’t know how to explain it in words. Maybe YouTube videos can help you. If you are still not confident then just fold half flat. LOL.

Step 5: Heat a little sesame oil onto the pan. Lay gyoza slowly onto the pan. Medium heat for about 2 mins. Check the bottom part should be golden color. There is no need to turn the gyoza around.

Step 6: Once golden brown bottom, pour in some water (depends on how many gyoza you put in but I think about 60ml is fine) and immediately cover the pan with the lid. Let it steam for 3 minutes.

Step 7: Add a drizzle of sesame oil and let it simmer for awhile more while you bring your plate over.

Step 8: Turn off the heat. Cover the pan with your plate and turn it over. The gyoza is now on your plate. Serve with julienned ginger in vinegar and light soya sauce by the side. Eat while it’s hot!