Homemade Chicken Gyoza

My name is Katie and I’m a gyoza addict!  Barely a week goes by when I don’t fill my greedy little face with these delicious dumplings.  Sadly going to Wagamama numerous times a week was getting a little expensive, what with the sides of noodles and katsu (that you simply must order with your gyoza) so I bought the book and set about making my own homemade chicken gyoza.

Homemade gyoza recipe

 The great thing about this recipe is it makes an absolute truckload, or thirty five if you prefer numbers, and they freeze perfectly so you always have access to dumplings.  Simply pop the finished dumplings on a tray in the freezer for an hour before portioning them up into little bags and stashing for later munchies.

I do have a lazy girl hack when it comes to folding your gyoza, buy one of these.  Who has the time, or skill, to stand and hand crimp thirty plus dumplings, not me!  This little gadget saves so much time and ensures your dumplings all look beautifully uniform.  If you do want to try your hand at the authentic way here’s a great link for perfecting your technique.

Homemade Chicken Gyoza

These babies are so tasty and so easy, if you’re a gyoza addict like me I implore you to fill your freezer.  There is nothing more comforting than knowing you have frozen homemade chicken gyoza (and frozen cookies) at hand for any hangry emergencies.

Homemade Chicken Gyoza

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homemade chicken gyoza

Homemade Chicken Gyoza

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  • Author: Katie Deacon
  • Total Time: 50 minutes
  • Yield: 35 gyoza 1x


Adapted from Wagamama Cookbook


Units Scale
  • 200g free range chicken breast, minced or chopped in a food processor
  • 2 garlic cloves
  • 1tbsp grated ginger
  • 100g chinese leaf
  • 100g white cabbage
  • 100g water chestnuts
  • 2tbsp soy sauce
  • 1tbsp sesame oil
  • 1tbsp fish sauce
  • 1tsp sugar
  • 2tbsp chopped chives
  • salt and pepper
  • gyoza skins (buy them frozen from your local Chinese supermarket)


  1. Blitz the ginger, garlic, Chinese leaf, cabbage and water chestnuts in a food processor till finely chopped.  Mix with the remaining ingredients, except the gyoza skins, till everything is evenly distributed.
  2. Place a teaspoon of the mixture in the middle of each gyoza skin, dampen the edge with a little water before folding and crimping either by hand or gadget until you’ve used all of your chicken mixture.  You should get around thirty five dumplings.  Now, either cook them up or you can freeze them in smaller portions for future use.
  3. To cook, get a large heavy bottomed frying pan and heat 1tbsp oil over a high heat.  Place no more than five dumplings in the pan and fry for two minutes to get that delicious crispy bottom.  Pop three tablespoons of water into the pan and immediately cover the pan with a lid, turn the heat down to medium and allow to steam for two minutes.  Once the two minutes are up remove the pan from the heat and allow to steam for a further two minutes.  Your dumplings are now ready to eat, serve with a little soy sauce and chilli oil.
  • Prep Time: 45 minutes
  • Cook Time: 5 minutes
  • Category: Gyoza
  • Cuisine: Asian Cooking


  1. Alison
    May 13, 2015 / 12:25 pm

    These look delicious. I have never tried them but will have to now

    • Katie Deacon
      May 14, 2015 / 7:38 am

      Oh you simply must, they're so addictive :)Katie xoxo

    • Luke
      September 14, 2016 / 8:03 pm

      I can't Lie I order three lots of these so It's always so expensive!! Can you throw it all in a blender to mix it all up? What's the Sauce they serve with it? It's amazing!

  2. Lisa Niblock
    May 13, 2015 / 1:25 pm

    I love these gyoza's too! I never really thought about making them at home. It seemed like too much effort, but you make them a lot easier and less fussy then I thought. Although I too might have to invest in that gadget crimpy thing!

    • Katie Deacon
      May 14, 2015 / 7:39 am

      I had the same opinion until I gave it a go. It's a little time consuming but well worth it and quite therapeutic. Katie xoxo

  3. Luchia Cooks
    May 14, 2015 / 7:28 am

    Wow! Katie these look amazing – I know what I'm going to be buying this weekend 🙂

    • Katie Deacon
      May 14, 2015 / 7:39 am

      Yey, let me now how it goes :)Katie xoxo

  4. Meggy Fri
    May 17, 2015 / 11:06 am


  5. Anonymous
    March 4, 2016 / 3:00 pm

    I love gyoza and wagamamas! Is it ok to use frozen skins and then re-freeze them again? I will def. trying this recipe, thank you!

  6. indogypsies
    March 13, 2016 / 9:10 pm

    How many does this make?

    • Katie Deacon
      March 18, 2016 / 8:03 am

      Hi, it makes a lot. I got around 30 gyoza.Katie xoxo

  7. L
    March 17, 2016 / 11:01 am

    How many do your ingredients make for?

  8. Suze
    February 21, 2017 / 3:57 pm

    Could you help me by describing Chinese leaf? I have honestly not heard of them. I have made my own dumplings before and look forward to trying this recipe.

    • Katie Deacon
      February 22, 2017 / 7:43 am

      Hi Suze, it's a kind of cabbage available in Asian supermarkets. If you can't find it just use any kind of cabbage you can find.

  9. Lily
    August 26, 2017 / 2:45 pm

    These look absolutely incredible and I really want to make them however I am having loads of trouble finding ANY gyoza skins, are there any big supermarket brands which do them?

    • Katie Deacon
      August 27, 2017 / 8:55 am

      Hi Lily,You should be able to find the skins in all Asian supermarkets. I get mine from the freezer section but you can also get them chilled 🙂

  10. Cat | Curly's Cooking
    May 23, 2018 / 3:20 pm

    These look amazing! I love gyozas and have never seen that handy little gadget before. I've always been too scared to give them ago because I'm not very good at crimping (my pasties always look a bit dodgey!). So now I have no excuse not to try these. Pinned 🙂

  11. Virginia Waters
    June 1, 2018 / 12:06 am

    My daughter lived in Japan for 3 years and took cooking lessons. The first thing she made was gyoza. I went for a couple of weeks last summer and got addicted to the cuisine, so I started making the gyoza and yakisoba as soon as I got home. Gyoza are so easy to do.

  12. Millie
    September 1, 2018 / 10:53 pm

    What did you adapt in the recipe? Looks delicious x

  13. Ruby
    June 10, 2019 / 7:55 pm

    Is the minced chicken raw, uncooked before you put in gyoza wrapper?

    • June 11, 2019 / 6:43 am

      Hi Ruby, yes it is raw but it cooks through quickly 🙂

      Katie xoxo

  14. Cat
    April 13, 2020 / 1:04 pm

    How do you cook these after they’ve been in the freezer? Can’t wait to make them!

    • April 14, 2020 / 1:36 pm

      Hi Cat,

      Just add an extra minute or two to the steaming process and they’ll be perfect 🙂

      Katie xoxo

  15. John
    May 1, 2020 / 8:50 pm

    I am going to try these shortly, can you tell me the recipe for the side sauce/dip please.

    Thank you.

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