Learn the secrets to wrapping gyozas easily and perfectly, and the key ingredients that make the CRISPIEST skirt around your gyozas. Pro-tip: You’re going to want to cook extra crispy chicken gyozas because these will get swooped up FAST!
It’s time to take your gyozas to the next level! These crispy chicken gyozas are succulent in the center, wrapped in a chewy wrapper, and keeps you coming before for more with an unbelievably crispy crust.
Just when you thought gyozas were already amazing, this technique will make you fall in love even more!
What are Poststickers vs Dumplings vs Gyozas?
Potstickers, dumplings, and gyozas… What are the differences? They’re all very similar in that they have a mixture of juicy filling wrapped in a chewy wrapper, however, each has slight differences.
- Dumplings: Can be cooked using various methods, such as steamed, pan-fried, or boiled.
- Gyozas: Specifically from Japanese and have a thinner wrapper that tends to crisp up more compared to dumplings and potstickers. They also tend to be smaller than potstickers.
- Potstickers: From China and typically slightly larger than gyozas, but prepared similarly - steamed and pan-fried for a crispy bottom.
No matter which you prefer, it’s safe to say every single bite is pure joy! Which one is your favorite? Let me know in the comments below!
Key Ingredients & Tips for This Crispy Chicken Gyoza Recipe
These crispy gyozas are juicy, chewy, and crispy all at once! The filling comes together quickly with pantry ingredients then it’s off to wrapping!
- Ground Chicken: I like using ground chicken for more lean crispy gyozas, however, feel free to swap it out with shrimp, pork, or a combination of them!
- Aromatics: I kept these crispy chicken gyozas simple with the classic garlic, green onion, and ginger. However, don’t let that stop you from adding in other ingredients you love!
- Gyoza Wrappers: Gyoza wrappers are round and thinner than other dumpling wrappers. While wrapping, make sure to cover the wappers you aren’t using so they don’t dry out.
- The Slurry: I love using cornstarch over all-purpose flour for this recipe because it gives a crispier skirt! Adding a splash of rice vinegar adds a subtle tangy, while also making the skirt delicately light at the same time!
How to Wrap Gyozas - Easy & Perfect
Wrapping these crispy chicken gyozas doesn’t have to be complicated. With just a couple of tips, you’ll be a wrapping pro, eating your filling gyozas in no time!
- Add filling to wrapper & wet edges with water
- Fold wrapper in half and pinch the top center
- Wet the top edge of the wrapper
- Use your thumbs to gently create 3 pleats on both sides of the wrapper
- Press and seal the wrapper - voila!
Enjoy Now or Freeze for Later
This recipe can easily be doubled or tripled so you can feed an army or an army of one that’ll enjoy them later haha.
If you decide to freeze your gyozas, simply lay your wrapped gyozas on a parchment-lined baking sheet, making sure the gyozas aren’t touching. Freeze them for about 3 hours, or until they’re frozen, then transfer them to an airtight container.
More Delicious Dishes You’ll Love!
- 10-Minute Chili Garlic Noodles (Quick & Easy!)
- Korean Soft Steamed Egg (10 Minutes or Less!)
- Garlic Spinach Stir-Fry (10 Minutes or Less!)
- Drunken Noodles (Faster Than Takeout!)
- Vegetarian Rice Paper Dumplings (No Fancy Pleating Needed!)
Did You Make This Recipe & Hungry for More?
Follow along @MikhaEats on Instagram and Tiktok for drool-worthy step-by-step videos. Tag @MikhaEats on Instagram stories for a chance to be featured!
And don't forget to rate this recipe with 5 stars below so others can enjoy it as well!
🧾 Japanese Pan-Fried Dumplings (Hanetsuki Gyoza)
- 4 teaspoons cornstarch
- 1 ½ tablespoons rice vinegar
- ½ cups water
- In a small bowl, combine dipping sauce ingredients. Set aside.
- In a large bowl, combine all the gyoza ingredients except for the gyoza wrappers. Continuously stir until the filling is well combined - you'll know it's ready when it becomes a sticky paste.
- Place a gyoza wrapper in the palm of your non-dominant hand. Add about 1 teaspoon of filling to the center of the wrapper. Fold the wrapper in half so you have a half-moon shape. Pinch the center of the gyoza wrapper so the front and back of the wrapper are touching, then create two pleats on either side of the dumplings. Press the seams firmly to make sure the gyozas are completely sealed. It may be a bit tricky at first but it gets easier with practice! Repeat for the remaining gyozas.
- At this point, you can cook the gyozas or freeze them to save for later. If you decide to freeze them, lay them on a parchment-lined baking sheet to freeze for about 4 hours, then transfer them to an airtight container.
- Stir together slurry ingredients. Set aside.
- Heat a small skillet on medium with a little oil, then add 6 dumplings to the pan. Cook for about 3 minutes, or until lightly golden. It'll continute to get deeper in color as it cooks.
- Reduce the heat to low, stir the slurry, then pour it into the empty spaces of the pan - starting with the center then working outwards until the gaps around the gyozas are covered. Cover the pan and cook for about 7 minutes for fresh gyozas or 10 minutes for frozen gyozas, or until the gyoza wrappers are no longer white.
- Increase the heat to medium-low then uncover the pan and cook for a few more minutes or most of the moisture is evaporated. You'll know it's done when the edges pull away from the pan and there's little to no sizzling left in the pan.
- Use chopsticks to run along the edges of the wings and gently jiggle the pan to to loosen the gyozas. Turn off the heat, place a small plate on top of the gyozas. It's easiest if the plate fits within the pan so the gyozas don't have much wiggle room to crack. Quickly and carefully, flip the pan and plate, then lift the pan to reveal the dumplings. Serve immediately with dipping sauce on the side. Enjoy!
- Protein: If you're not in the mood for chicken, you can use ground pork, chopped shrimp, or a combination of proteins!
- Key Tips:
- Taste Test: Before you start wrapping all your gyozas, you can taste the filling for adjustments first. Heat up a small pan with a little oil, add about a teaspoon of filling, and cook thoroughly. Taste the filling and make any tweaks, if needed.
- Start Small: It's much easier to start with 6 gyozas than with 10 since the pan will be heavier. Also, using a small pan with a small plate that fits within the pan gives you much more control when flipping.
- Control the Heat: These pan-fried dumplings get a little more time on the pan to evaporate the excess liquid for the crispy skirt, which makes it much easier to burn. Keep a close eye on the gyozas when cooking and reduce the heat if needed so your dumplings don't burn! They should be lightly golden and cooked through right before adding the slurry.
- Adjust the Wings: You can adjust the amount of flour or cornstarch in your slurry depending on how delicate you'd like to make it. Less flour = more delicate wings and more holes; more flour = thicker wings with less holes.
- Freezing: The gyozas will last for a few months in the freezer if kept in an airtight container. When you're ready to cook them, don't defrost them. Take them straight from the freezer to the pan, otherwise, you risk soggy wrappers if you defrost them first.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.