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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