Chicken Gyozas Recipe are an absolute favourite of mine! They’re a labour of love but definitely worth the time and effort because they’re so flavourful. Mine are super strong on the ginger and garlic, and that’s just how I like them!
I made a garlic and chilli dipping sauce to go perfectly with my gingery chicken gyozas. I promise it requires next to no effort and the result is a bowl full of intense flavour. All you need for the dipping sauce is: white and black sesame seeds, soy sauce, chilli flakes, garlic, and spring onion. Pour some hot sesame seed oil over all these ingredients and there is your dipping sauce!
The crispy bottoms on these chicken gyozas is what makes them SO moreish! Just look at the golden colour on these babies:
Now the trickiest part when it comes to making chicken gyozas is definitely the folding of the gyoza wrappers. I’ll be honest mine aren’t completely uniform but that’s okay they still taste epic and that’s all that matters!
TIPS:
- Don’t over fill your wrappers with filling, otherwise you’ll find making the pleats an absolute nightmare!
- Dampen the edges of each gyoza wrapper with some water so that it sticks together.
- Keep the gyoza sheets underneath a damp towel whilst you’re making them, otherwise the gyoza wrappers will dry out!
- Watch my video tutorial to see how I fold mine!
- Don’t overcrowd the pan when frying the chicken gyozas.
- You might want a helping hand with folding the gyozas as it is quite fiddly and time consuming!
Video Tutorial
Now it’s time for the recipe:
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Chicken gyozas
Ingredients
- 1 pack of gyoza wrappers
Chicken gyoza filling
- 250 g chicken mince
- 70 g shredded white cabbage
- 1 long spring onion or two regular ones
- 1 inch ginger
- 4 garlic cloves
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tsp white pepper
- 1 tsp rice vinegar
- 1½ tbsp sesame seed oil
Dipping sauce
- 130 ml sesame seed oil plus some extra for pan frying the gyozas
- 2 tbsp chilli flakes
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- 1 spring onion chopped finely
- 3 garlic cloves crushed
- 1 tsp soy sauce
Instructions
- Add all your ingredients for your dipping sauce into a heatproof bowl, apart from the oil which you should heat up in a small pan until piping hot.
- Pour your hot oil carefully into your bowl and stir well. Set aside the dipping sauce.
- In a large bowl add all the ingredients for the chicken gyoza filling and grate in the ginger and garlic. Stir the filling well and set aside.
- Take your gyoza wrapper and place 1 teaspoon of your chicken gyoza filling in the middle, wet the edges by dipping your finger in a bit of water and then create three pleats in the middle. Pinch the end together or fold them in as I did in the video.
- Heat 2 tablespoons of cooking oil in a pan on a medium heat, once hot. Add in the gyozas. Allow them to fry for 3-4 minutes on a medium heat until the bottoms are golden and crispy!
- Add in 1-2 tablespoons of water and and quickly cover your pan with a lid. Allow the gyozas to steam for about 4-5 minutes.
- That's it! Enjoy with the dipping sauce straight from the pan!
