- Prep time 1 hour
- Cook time 10 minutes
- makes 60 dumplings
There’s something just so therapeutic about making gyoza at home. These small dumplings require a healthy dose of patience, concentration, and agile dexterity; however, the repetitive act of filling, stuffing, and rhythmically preparing the gyoza tends to calm my mind after a busy and hectic day. I typically complete them with a classic pleated technique, resembling a small purse or money bag, which requires making several folds in one direction to seal the filling shut.
The individual dumplings are then pan-fried and steamed for the perfect midday snack. Though it takes more time, I freeze my gyoza on a parchment-lined sheet pan before cooking for the ideal consistency and to avoid a soggy wrapper. If you find yourself with extra dumplings, once fully frozen, you can transfer them into a resealable zip-top bag for later use; they can last up to two to three months in the freezer.
While making the dumplings, make sure to set up your mise en place or workstation before getting started for the most efficient assembly. You’ll need: your filling mixture, gyoza wrappers (cover them with a damp paper towel while you work to avoid drying them out), a small cup of water, a parchment-lined sheet pan, and another damp paper towel to cover the completed dumplings as you go.
For a lighter and equally tasty filling, I opted for PERDUE® HARVESTLAND® Ground Chicken instead of using the typical ground pork, which I find pairs well with a citrusy, spicy yuzu kosho-infused ponzu dipping sauce that’s perfect for the summertime. —Maki Yazawa
Test Kitchen Notes
This recipe is shared in partnership with PERDUE® HARVESTLAND® Free Range and Organic Chicken. —The Editors
PERDUE® HARVESTLAND® ground chicken
shredded Napa cabbage
thinly sliced scallions or chives, plus more for garnish (optional)
large garlic cloves, finely chopped
peeled and grated ginger
freshly ground black pepper
round gyoza wrappers
- Dipping Sauce
- In a large bowl, mix the ground chicken, cabbage, scallions, garlic, soy sauce, ginger, black pepper, and sesame oil until thoroughly combined.
- Line a baking sheet large enough to fit into your freezer with parchment paper and fill a small cup with water.
- Working in batches, begin to assemble each gyoza, making sure to cover the unused gyoza wrappers with a damp paper towel as you go to prevent them from drying out.
- Place 1½ teaspoons of the ground chicken mixture in the center of the wrapper. Dip your finger in the water and gently trace the circumference of the wrapper to wet the edges. Without pinching, gently fold the wrapper in half. Start at one corner of the dumpling and pinch together the two ends to seal. With the dumpling facing away from you, gently fold one side of the wrapper toward the corner you’ve already sealed to form a pleat about 1 centimeter long. Continue to pleat the gyoza in the same direction until completely sealed.
- Place each assembled gyoza on the prepared baking sheet and cover with a damp paper towel. Spread the gyoza out to prevent them from sticking to one another.
- Wrap the baking sheet with plastic wrap and place in the freezer for 30 to 45 minutes.
- In a large skillet over medium to medium-high heat, heat the vegetable oil. Working in small batches (about 10 pieces at a time), gently cook the gyoza in the oil, flat side down, for 3 to 4 minutes, until golden brown and crispy.
- Once browned, add ¼ cup of water, cover, and steam the gyoza for about 4 to 5 minutes, or until an instant-read thermometer inserted into the center registers 165°F. Note: When working in batches, make sure not to overcrowd the pan to prevent the gyoza from sticking to one another.
- Dipping Sauce
- In a small bowl, gently whisk the ponzu, yuzu kosho, and sesame oil to combine. Serve alongside the gyoza.