{"id":109713,"title":"Chicken Gyoza","modified":"2025-10-29T16:17:35+01:00","plain":"A delicious gyoza recipe with a classic Japanese chicken filling and a yuzu dipping sauce.\n\n\n\nUnsurprisingly, after my pork gyoza recipe, here comes its cousin\u2014filled with a delicious chicken mixture\u2014joining the beef gyoza in my recipe collection.\n\n\n\n\n\n\n\nWhich cut of chicken should I use for the gyoza filling?\n\n\n\nAh, the eternal question. The short, precise answer: chicken thigh meat.\n\n\n\nOf 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.\n\n\n\nCan I make my own gyoza wrappers?\n\n\n\n\n\n\n\nAbsolutely! 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 \u20ac3.\n\n\n\n \n\n\n\n\n\n\tChicken Gyoza with Yuzu Dipping Sauce\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t25 wrappers gyoza wrappers1 tablespoon neutral oil (sunflower, corn, etc.)5 g saltFilling250 grams ground chicken250 grams finely shredded Chinese cabbage1 handful chopped cilantro3 thinly sliced green onions1 clove grated garlic0.5 teaspoon salt1 tablespoon light soy sauce1 tablespoon sake1 tablespoon sesame oil1 tablespoon potato starchYuzu Dipping Sauce60 ml ponzu sauce1 teaspoon Japanese chili oil (la-yu)\t\n\t\n\t\tMix 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.\t\n\t\n\t\tUse boneless chicken thighs for the best flavor.\n\t\n\t\n\t\tJaponaisegyoza au poulet","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109713","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109713"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109713\/revisions"}],"predecessor-version":[{"id":110198,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109713\/revisions\/110198"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/9899"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}