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Chicken Gyoza (Pot Stickers)
3.1 from 128 votes

Chicken Gyoza (Pot Stickers)

Chicken Gyoza are Japanese pot sticker dumplings filled with ground chicken, Napa cabbage, scallions, garlic, ginger, and optional hot pepper. The dumplings are pleated by hand, pan-seared in oil to crisp the bottoms, then steamed with water. This method yields a balance of a crisp bottom and tender fully cooked filling. Two dipping sauces accompany the gyoza: a simple soy-vinegar mix with sesame oil and seeds, and a sweet chili sauce made with red chili paste, honey, and vinegar, offering contrasting flavor options. These are a satisfying appetizer or side featuring a mix of savory, fragrant, and mildly spicy notes.

Total Time
45 mins
Servings: 27 dumplings (approximately)
Course: Appetizer
Cuisine: Japanese

Ingredients

  • 1 gyoza wrappers package
  • 1/2 lb ground chicken
  • 1/2 cup Napa cabbage finely minced
  • 2 scallions minced
  • 1 clove garlic minced
  • 1 hot pepper seeds and all, minced (optional, small
  • 1 Tbsp ginger grated fresh
  • 2 Tbsp soy sauce
  • 2 Tbsp sesame oil
Dipping Sauce #1 (Simple soy and vinegar)
  • 1/4 cup soy sauce
  • 2 Tbsp sesame oil
  • 1/8 cup rice wine vinegar
  • garlic minced garlic or grated ginger (alternative
  • ginger minced garlic or grated ginger (alternative
  • sesame seeds for garnish
Dipping Sauce #2 (Sweet Chili)
  • 1 Tbsp cornstarch
  • 2 Tbsp water
  • 1/2 cup water
  • 1/4 cup rice wine vinegar
  • lemon juice or lime juice; juice of 1
  • 2 Tbsp red chili paste
  • 1 Tbsp sriracha chili sauce
  • 2 Tbsp honey
  • 1 tsp fish sauce
  • salt Dash

Instructions

    Cup of Yum
  1. Mix all the ingredients, except the wrappers, together in a bowl. Make sure it is thoroughly combined.
  2. Spoon approximately a teaspoon of the meat mixture onto the center of a gyoza wrapper.
  3. Dampen the perimeter of the wrapper with a wet finger. Fold in half over the filling.
  4. Keeping the back side of the dumpling straight, bring together four or five small pleats on the front side of the dumpling, and press to seal.
  5. Cover the bottom of a large skillet with vegetable oil and heat on medium until the oil is hot.
  6. Working in batches, place the gyozas, flat side down, in the hot oil and let them brown.
  7. When the bottoms have become crisp and brown, pour about 1/4 cup water into the pan, and cover to let the dumplings steam. Note: the water will sputter and steam so you may want to take the pan off the heat before adding.
  8. After a few minutes, take the lid off and let any remaining water evaporate off. Check the temperature with an instant read thermometer to make sure the chicken is cooked. It should be at least 160F. If not, put the lid back on and steam a little longer.
  9. Serve hot with dipping sauces.
  10. To make sauce # 1, mix the ingredients together and taste to adjust. Garnish with sesame seeds.
  11. To make sauce # 2, mix the cornstarch and water in a small glass and set aside. Mix the rest of the ingredients in a small sauce pan and bring to a boil. Simmer for about 4 minutes, then add the cornstarch. Let the thickened sauce simmer on low for another minute. Cool and refrigerate or serve.