These delicious fried dumplings start with a ground chicken filling.
Try them with our homemade gyoza dipping sauce.
Crinkly-edge napa cabbage, or Chinese cabbage, backs up the mirin with a subtle sweetness.
Credit:Kelsey Hansen
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 withparchment paper.
Credit:Carson Downing
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.
Credit:Carson Downing
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.
Credit:Carson Downing
Spoon one heaping teaspoon of filling onto the center of the wrapper.
Shape Dumplings
To shape dumpling, dip your finger in water and moisten the edges all around.
Fold the pleat over and press into side of wrapper.
Place Dumplings on Baking Sheet
Set shaped dumplings on abaking sheetand cover with a slightly damp towel.
Repeat with remaining wrappers and filling.
Add 1 Tbsp.peanut oiland 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.
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.
Make Tamari-Garlic Dipping Sauce
In a bowl, whisk together all ingredients for dipping sauce.
Serve with Dipping Sauce
Serve gyoza with Tamari-Garlic Dipping Sauce.
2,000 calories a day is used for general nutrition advice.
