Chicken Gyoza With Yuzu Dipping Sauce

May 28, 2021
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Photo by Ty Mecham. Prop Stylist: Veronica Olson. Food Stylist: Yossy Arefi.
Author Notes

There’s something so therapeutic about making gyoza. 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 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. 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

  • Prep time 1 hour
  • Cook time 10 minutes
  • makes 60 dumplings
  • For the gyoza:
  • 1 pound PERDUE® HARVESTLAND® Ground Chicken
  • 1 cup Napa cabbage, shredded
  • 1/4 cup scallions or chives, thinly sliced, plus more for garnish (optional)
  • 2 teaspoons fresh ginger, peeled and grated (use a microplane)
  • 2 large garlic cloves, finely minced
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 60 round gyoza wrappers
  • 2 tablespoons vegetable oil
  • For the dipping sauce:
  • 1/2 cup ponzu
  • 2 teaspoons yuzu kosho
  • 1 teaspoon sesame oil
In This Recipe
  1. For the gyoza:
  2. In a large bowl, combine the ground chicken, cabbage, scallions, ginger, garlic, black pepper, soy sauce, and sesame oil. Mix until thoroughly combined. Set aside.
  3. Line a baking sheet large enough to fit into your freezer with parchment paper and fill a small cup with water.
  4. 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.
  5. To make the gyoza: Place 1 ½ 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 them. 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 remainder of the gyoza in the same direction until it’s completely sealed shut.
  6. Place each assembled gyoza on the parchment-lined baking sheet and cover with a damp paper towel as you work. Spread the gyoza out to prevent them from sticking to one another.
  7. When completed, wrap the baking sheet with plastic wrap and place in the freezer for about 30 to 45 minutes.
  8. In a large skillet, heat the neutral oil over medium to medium-high heat. Remove the gyoza from the freezer and, working in small batches of about 10 pieces at a time, gently place them in the oil, flat-side down. Cook until golden brown and crispy, about 3 to 4 minutes.
  9. Once browned, add ¼ cup of water, cover immediately, and steam the gyoza for about 4 to 5 minutes, or until the internal temperature reaches 165°F. Note: When working in batches, make sure not to overcrowd the pan to prevent the gyoza from sticking to one another.
  1. For the dipping sauce:
  2. In a small bowl, combine ponzu, yuzu kosho, and sesame oil. Whisk gently to combine and set aside.

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