Valentina Ablaev
Homemade chicken gyoza is easier to make than you would think! With just a few ingredients, some shaping, and a little cooking, you’ll have a delicious appetizer that makes your home feel like a restaurant. Serve with your favorite takeout-style meals and enjoy your own homemade chicken gyoza.
What is Chicken Gyoza?
Chicken gyoza is a Japanese-style appetizer made with wonton wrappers, filled with a meat-and-veggie mix, and pan-seared until crispy and juicy. These dumplings make the perfect starter for a Japanese dinner, like chicken teriyaki and a refreshing spicy cucumber salad.
Why You’ll Love This Recipe
- Better than takeout. Gyoza are a restaurant favorite, and making them at home is even better! They’re just as easy to make at home, and they cost a fraction as much.
- Easy to make. Folding gyoza may seem tedious, but the process is simple and makes for a fun activity.
- Best flavor. Making these from scratch creates a delicious appetizer that stays tasty throughout. The filling is juicy and well seasoned, and the homemade sauce is perfection.
Ingredients for Chicken Gyoza
- Gyoza filling – A mixture of ground chicken, garlic, ginger, seasoning, green onions, and soy sauce. This blend makes each gyoza perfectly flavorful and juicy.
- Wonton wrappers – Wonton wrappers make gyoza easy and delicious! No homemade dough makes the process extra easy, and the wrappers have the best texture.
- Sauce – A homemade sauce, made with soy sauce, chicken broth, and freshly grated ginger. It’s simple, yet incredibly delicious.
See the recipe card below for a complete list of ingredients and quantities.
Substitutions and Variation
Swap the protein: Use pork instead of chicken to make classic pork potstickers! They are just as delicious and juicy.
Expert Tips:
- Work fast. Wonton wrappers can dry quickly, so once you open the package, shape them right away.
- Cut wrappers. Keep the wrappers square or cut them into circles for that iconic gyoza shape.
- Keep wrappers fresh. When making Gyoza, keep the nonworking wontons covered with a wet paper towel. This keeps them from drying out.
- Wet the edges. When folding the gyoza, wet the edges for the best and tightest seal.
- Don’t overcrowd the pan. To get a crispy and delicious exterior, cook the gyoza in small batches. This ensures room in the pan for the golden-brown crust to form.
How to Cook Chicken Gyoza
- Make the filling. Combine all of the filling ingredients in a bowl.
2. Fill the wrappers. Add about a teaspoon of filling to the center of each wrapper. Wet the edges with water, fold the wrapper over the filling, and press to seal.
3. Cook the gyoza. Heat oil in a skillet over medium heat. Add the gyoza and cook for about 2 minutes, until the bottoms are golden.
4. Finish. Flip, add the water, and cover. Cook for another 2–3 minutes, until the wrappers are tender and the filling is cooked through. Repeat with the remaining gyoza.
How to Make Air Fryer Gyoza
Make these gyozas healthier by preparing them in the air fryer:
- Preheat the air fryer to 375°F.
- Arrange the gyoza in the air fryer basket in a single layer, leaving space between each one.
- Lightly spray the tops with oil and air fry for 8–10 minutes, or until the wrappers are golden brown and the chicken is cooked through.
- Flip the gyoza halfway through cooking for even browning. Repeat with the remaining gyoza.
How Do You Know the Chicken Gyoza Is Cooked Through
Use an instant-read meat thermometer to check the center of the dumpling when you’re done cooking. Once the center reaches 165°F, you’ll know they are cooked.
Serving Suggestions
Serve with your favorite Asian entrees! Here’s some of what’s always on rotation at our house:
- Noodles: You can’t go wrong with a classic lo mein. This dish is easy to customize by adding your favorite vegetables or leaving out the ones you don’t like.
- Fried rice: Serve potstickers as an appetizer for a simple shrimp fried rice.
- Hibachi: We love hibachi around here, and our steakhouse hibachi chicken is a fan favorite! Serve with hibachi ginger sauce that’s perfect for dipping the gyoza!
Store & Reheat
- Storage. Store cooked gyoza in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat gyoza in a skillet over medium heat with a splash of water, covered, until heated through. You can also reheat them in an air fryer at 350°F for 3–5 minutes (they turn out crispy and delicious this way).
- Freeze. Freeze the uncooked gyoza in a single layer on a baking sheet, then transfer to a freezer-safe bag or container and freeze for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time. This is great to make a large batch ahead of time and have on hand for a fast option.
More Asian Recipes
If you enjoyed this gyoza recipe, be sure to try our other Asian recipes; here are some of our favorites:
Chicken
Appetizer
Seafood
Chicken
Appetizer
If you tried this chicken gyoza recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Chicken Gyoza Recipe
Ingredients
- 1 pack wonton wrappers
- 1/3 cup water
- 1 Tbsp oil for frying
gyoza filling-
- 1 lb ground chicken
- 2 garlic cloves minced
- 2 tsp ginger grated
- ¼ tsp ground black pepper
- ¼ tsp ground paprika
- ½ tsp salt
- 1 tsp green onion chopped
- 1 ½ tsp soy sauce
gyoza sauce-
- 1/2 cup chicken broth
- 2 Tbsp soy sauce
- ½ tsp ginger grated
Instructions
- Make the filling. In a bowl, combine all the gyoza filling ingredients and mix until well combined.
- Fill the wrappers. Lay the gyoza wrappers on a clean surface and place about 1 teaspoon of filling in the center of each wrapper. Dip your finger in water and run it around the wrapper's edge. Fold the wrapper over the filling and press the edges together to seal.
- Cook the gyoza. Heat 1 tablespoon of oil in a large skillet over medium heat. Once hot, add the gyoza in a single layer and cook for about 2 minutes, or until the bottoms are golden. Flip the gyoza, then carefully add 1/3 cup water to the skillet and cover immediately. Cook for another 2–3 minutes, or until the wrappers are tender and the filling is cooked through. Repeat with the remaining gyoza.
- Make the sauce. In a skillet, combine all gyoza sauce ingredients. Bring the sauce to a low boil, then remove from the heat. Serve warm or cold with the cooked gyoza.
Notes
-
- Work quickly. Wonton wrappers can dry out quickly, so shape them right away after you open the package.
- Cut wrappers. You can keep the wrappers square or cut them into circles.
- Cover wrappers. When building the gyoza, keep the nonworking wonton wrappers covered with a damp paper towel to prevent them from drying out.
- Wet the edges. When folding the gyoza, lightly wet the wrapper edges to seal tightly and keep the filling from escaping.
- Fry in batches. For a crispy and delicious exterior, cook the gyoza in small batches. This gives them enough room in the pan to develop a golden-brown crust.
- Storage. Store cooked gyoza in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat gyoza in a skillet over medium heat with a splash of water. Cover and cook until heated through. You can also reheat them in an air fryer at 350°F for 3–5 minutes for a deliciously crispy exterior.
- Freeze. Freeze uncooked gyoza in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container and freeze for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time. This is a great way to make a large batch ahead of time and have them on hand for a quick meal.
