Chicken Gyoza Recipe
This homemade chicken gyoza recipe is easy to make, delicious, and much cheaper than takeout. Soft wonton wrappers are filled with a juicy, flavorful chicken mixture and pan-fried for a crispy exterior while the inside stays juicy. We love to serve these as an appetizer for an Asian-inspired dinner.
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.