A delicious gyoza recipe with a classic Japanese chicken filling and a yuzu dipping sauce.
Unsurprisingly, after my pork gyoza recipe, here comes its cousin—filled with a delicious chicken mixture—joining the beef gyoza in my recipe collection.
Which cut of chicken should I use for the gyoza filling?
Ah, the eternal question. The short, precise answer: chicken thigh meat.
Of course, you can use breast, but nothing matches the juicy, distinctive flavor of ground chicken made from thighs. Pro tip: if you’re grinding the meat yourself, include the skin too. If you use breast, be sure to make the dipping sauce for homemade gyoza.
Can I make my own gyoza wrappers?
Absolutely! You’ll find the gyoza dough recipe here, so you don’t need an Asian grocery nearby. If you’re lucky enough to have one, though, you can save a lot of time for under €3.
Ingredients
- 25 wrappers gyoza wrappers
- 1 tablespoon neutral oil sunflower, corn, etc.
- 5 g salt
Filling
- 250 grams ground chicken
- 250 grams finely shredded Chinese cabbage
- 1 handful chopped cilantro
- 3 thinly sliced green onions
- 1 clove grated garlic
- 0.5 teaspoon salt
- 1 tablespoon light soy sauce
- 1 tablespoon sake
- 1 tablespoon sesame oil
- 1 tablespoon potato starch
Yuzu Dipping Sauce
- 60 ml ponzu sauce
- 1 teaspoon Japanese chili oil (la-yu)
Instructions
- Mix the ponzu and chili oil to make the dipping sauce.
- In a bowl, toss the cabbage with the salt.
- Transfer to a colander and let stand at room temperature for 15 minutes.
- Wrap the cabbage in a clean kitchen towel and squeeze firmly to remove excess moisture.
- In a large bowl, combine all filling ingredients and mix well.
- Fold the gyoza: Hold a gyoza wrapper in your hand and place 1 tablespoon of the meat mixture in the center. Moisten the edge along the lower half of the wrapper, then fold the upper half over to meet it. Pleat one side into small folds, leaving the other side smooth. Press the edges firmly to seal. Repeat with the remaining wrappers.
- Heat a skillet over medium-high heat and add the oil. Arrange the gyoza in the pan and cook until the bottoms are golden. Add about 60 ml of water and cover immediately with a lid.
- Cook until the water evaporates completely.
