Crispy Chicken Gyoza
A lighter chicken filling. Perfect for sharing with drinks.
- Prep
- 35 min
- Cook
- 20 min
- Total
- 55 min
- Serves
- 4
- Level
- Medium
Photo: Produsen Dimsum MasGaz / Pexels
This is a fun, hands-on recipe that freezes and reheats well. Soak shredded cabbage in ice water for 10 minutes and it turns remarkably crisp. Thigh meat stays tender through frying, grilling and simmering, which is why Japanese home cooks reach for it first. Leftover components keep for a day in the fridge, but the finished dish is best eaten fresh.
Method
Salt the finely chopped cabbage, let it stand 10 minutes, then squeeze out as much liquid as you can.
Mix the chicken, cabbage and ginger with the sesame oil, 1 tablespoon soy sauce and a pinch of white pepper, stirring in one direction until sticky.
Place a heaping teaspoon of filling in the center of a wrapper, wet half the edge with water, fold it over and make four or five pleats along one side, pressing to seal.
Heat 1 tablespoon oil in a nonstick skillet, arrange the gyoza flat side down and cook 2 minutes until the bottoms are golden.
Pour in 1/3 cup water, cover immediately and steam for 5 minutes. Uncover and cook until the liquid evaporates and the bottoms crisp again.
Serve hot with a dipping sauce of equal parts soy sauce and rice vinegar with a few drops of chili oil.
Chef's note
Freeze uncooked dumplings on a tray before bagging so they do not stick.
From the Gyoza and Izakaya Bites counter
Dumplings, skewers and snacks for sharing. Explore more recipes that use the same techniques and pantry.
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