Mirin, a sweet rice wine, balances well with tamari's salty richness in this chicken gyoza recipe. Crinkly-edge napa cabbage, or Chinese cabbage, backs up the mirin with a subtle sweetness. Then, just when you thought these homemade dumplings couldn't get any better, pan-frying in peanut oil brings a nutty taste that will leave your stomach hungry for more. Our step-by-step instructions for wrapping these dumplings make it easy to build these authentic Japanese dumplings from scratch.
Make-Ahead Tip
Batch-freezing is the best way to preserve this chicken gyoza recipe. Arrange uncooked dumplings on a baking sheet lined with parchment paper. Freeze until dumplings are firm, 30 minutes to 1 hour. Transfer frozen dumplings to a resealable plastic freezer bag; freeze up to 3 months. Cook frozen dumplings as directed in Step 5, adding 2 minutes to steaming time.
Ingredients
Japanese Pan-Fried Chicken Gyoza
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8 oz. uncooked ground chicken
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2 cups shredded napa cabbage
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2 Tbsp. finely chopped shallot
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2 Tbsp. tamari or soy sauce
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2 Tbsp. mirin (sweet rice wine)
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1 Tbsp. toasted sesame oil
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26 dumpling wrappers rolled thin
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2 to 3 Tbsp. peanut oil or vegetable oil
Tamari-Garlic Dipping Sauce
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2 Tbsp. tamari or soy sauce
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2 Tbsp. thinly sliced green onion
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1 Tbsp. rice vinegar
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2 garlic cloves, minced
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1 tsp. sesame seeds
Directions
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Make Filling
For filling, in a bowl combine chicken, cabbage, shallot, tamari, mirin, and sesame oil; mix well.
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Fill Dumpling Wrappers
Cover wrappers with a slightly damp towel to prevent drying out. Fill a small bowl with water. Place a wrapper on the work surface. Spoon one heaping teaspoon of filling onto the center of the wrapper.
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Shape Dumplings
To shape dumpling, dip your finger in water and moisten the edges all around.
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Fold Wrappers
Using your thumb and index finger on one hand, make a small pleat on one edge of the wrapper. Fold the pleat over and press into side of wrapper.
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Continue Folding and Pleating Wrappers
Continue making a total of five to six pleats on one side of the wrapper.
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Seal Wrappers
Bring the unpleated side of the wrapper up to the pleated side and pinch sides together to seal.
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Place Dumplings on Baking Sheet
Set shaped dumplings on a baking sheet and cover with a slightly damp towel. Repeat with remaining wrappers and filling.
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Add Dumplings to Skillet
Heat a 12-inch skillet or a large flat-bottom wok over medium-high until a bead of water sizzles and evaporates on contact. Add 1 Tbsp. peanut oil and swirl to coat the bottom. Place seven to ten dumplings, smooth sides down, in skillet. Cook until dumplings start to brown, 2 to 3 minutes. Reduce heat to medium.
Test Kitchen Tip: Pan-frying is the most common way to cook gyoza. To protect yourself against splattering oil when you add water for the final steaming step, hover a lid over the pan as you pour the water into the hot skillet, then cover quickly.
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Steam Dumplings
Carefully add ¼ cup water to skillet; immediately cover with a lid to contain any spitting oil. Steam dumplings until most of the water has evaporated, 4 to 5 minutes. Uncover; loosen dumplings with a spatula. They should be golden brown on bottom. Carefully wipe skillet dry; repeat with remaining oil and dumplings.
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Serve with Dipping Sauce
Serve gyoza with Tamari-Garlic Dipping Sauce.
Nutrition Facts (per serving)
| 540 | Calories |
| 26g | Fat |
| 43g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 540.4 | |
| % Daily Value * | |
| Total Fat 26.4g | 34% |
| Saturated Fat 6g | 30% |
| Cholesterol 118.5mg | 39% |
| Sodium 1862.5mg | 81% |
| Total Carbohydrate 43.1g | 16% |
| Dietary Fiber 1.8g | 7% |
| Total Sugars 5.5g | |
| Protein 30.7g | 61% |
| Vitamin D 0.1mcg | 1% |
| Vitamin C 4.7mg | 5% |
| Calcium 87.3mg | 7% |
| Iron 3.9mg | 22% |
| Potassium 691mg | 15% |
| Fatty acids, total trans 0.1g | |
| Vitamin D 6.1IU | |
| Alanine 1.6g | |
| Arginine 1.9g | |
| Ash 7.1g | |
| Aspartic acid 2.6g | |
| Caffeine 0mg | |
| Carotene, alpha 26.7mcg | |
| Choline, total 81.8mg | |
| Copper, Cu 0.3mg | |
| Cystine 0.4g | |
| Energy 2260.6kJ | |
| Fluoride, F 0mcg | |
| Folate, total 89.7mcg | |
| Glutamic acid 5.9g | |
| Glycine 1.4g | |
| Histidine 0.9g | |
| Isoleucine 1.3g | |
| Leucine 2.3g | |
| Lysine 2.2g | |
| Methionine 0.7g | |
| Magnesium, Mg 56.7mg | |
| Manganese, Mn 0.6mg | |
| Niacin 9.6mg | |
| Phosphorus, P 325.8mg | |
| Pantothenic acid 1.2mg | |
| Phenylalanine 1.3g | |
| Phytosterols 56.1mg | |
| Proline 1.7g | |
| Retinol 16.6mcg | |
| Selenium, Se 40mcg | |
| Serine 1.3g | |
| Starch 0g | |
| Theobromine 0mg | |
| Threonine 1.2g | |
| Vitamin E (alpha-tocopherol) 2.3mg | |
| Tryptophan 0.3g | |
| Tyrosine 1g | |
| Valine 1.4g | |
| Vitamin A, IU 314.2IU | |
| Vitamin A, RAE 29.4mcg | |
| Vitamin B-12 0.7mcg | |
| Vitamin B-6 0.6mg | |
| Vitamin K (phylloquinone) 25.7mcg | |
| Water 168.9g | |
| Zinc, Zn 2.8mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.