• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mikha Eats
  • Recipe Index
  • Summer Recipes
  • Subscribe
  • Contact
  • About
  • YouTube
  • Pinterest
  • Instagram
  • TikTok
menu icon
go to homepage
  • All Recipes
  • Picnic
  • About
  • Resources
  • Subscribe
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Picnic
    • About
    • Resources
    • Subscribe
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    • Chicken Adobo in a black pan topped with green onions and black peppercorns.
      Adobong Manok | Easy Chicken Adobo Recipe
    • Black pan full of garlic noodles topped with grated cheese and green onions.
      Best Asian Garlic Noodles Recipe
    • White bowl and silver spoon with rice and tomato egg stir-fry topped with green onions.
      Easy Chinese Egg Tomato Stir Fry Recipe
    • Panful of Rabokki with ramen noodles, rice cakes, and hard-boiled eggs.
      Rabokki | Tteokbokki Ramen
    • Glossy udon noodles coated in soy-based sauce with steak & veggies.
      Easy Beef Yaki Udon Noodle Recipe
    • Hand pouring matcha into a glass mason jar of strawberry matcha latte on a wood plate.
      Strawberry Matcha Latte Recipe
    • Silver spoon drizzling teriyaki sauce on rice plate of chicken and broccoli.
      Easy Teriyaki Chicken Recipe
    • Silver spoon drizzling on nuoc cham sauce over lemongrass chicken rice bowl with cucumbers & carrots.
      Vietnamese Lemongrass Chicken Thighs Recipe
    • Slice of mango float on a white & browned rimmed plate with a silver spoon.
      Filipino Mango Graham Float
    • Miso salmon on a bed of white rice and steamed spinach in a black bowl.
      Air Fryer Miso-Glazed Salmon
    • Two glasses of avocado smoothie with gold wide straws on a wooden plate in the kitchen.
      Vietnamese Avocado Smoothie - Sinh To Bo
    • White oval plate with Kalbi topped with sesame seeds & green onions on a white table.
      Korean Marinated Flanken Short Ribs - Kalbi
    Home » Recipes » Appetizers

    Crispy Chicken Gyozas

    Published: Sep 13, 2021 by Mikha S. · This post may contain affiliate links

    Sharing is caring!

    2 shares
    • Facebook
    • Twitter
    • Email
    • WhatsApp
    Jump to Recipe Print Recipe

    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!

    Wooden chopsticks holding gyoza with a crispy skirt against a blue background.

    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!

    Blue plate with crispy skirt bottom of gyozas showing.

    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!

    1. Add filling to wrapper & wet edges with water
    2. Fold wrapper in half and pinch the top center
    3. Wet the top edge of the wrapper
    4. Use your thumbs to gently create 3 pleats on both sides of the wrapper
    5. Press and seal the wrapper - voila!
    Collage of steps on how to wrap gyoza.

    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!)

    Let's Get Cooking!

    Subscribe to my Goody-Packed Newsletters stuffed with time-saving tips, game-changing cooking tools, & first access to new recipes that makes life easier & more delicious! Get them straight to your inbox so you never go hangry 😉

    For drool-worthy step-by-step videos, follow along @MikhaEats on Instagram & Tiktok - and don't forget to tag @MikhaEats for a chance to be featured!

    Wooden chopsticks holding gyoza with a crispy skirt against a blue background.

    🧾 Japanese Pan-Fried Dumplings (Hanetsuki Gyoza)

    Author: Mikha S.
    Course: Appetizer, Main Course, Snack
    Cuisine: Asian, Japanese
    Take your gyozas to an EXTRA crispy level! This chicken filling is succulent with a chewy wrapper and a delicately crispy skirt. There's no turning back after these bad boys!
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time: 30 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 40 minutes mins
    Servings: 14 gyozas
    Calories: 50 kcal

    Ingredients
      

    Dipping Sauce

    • 2 tablespoons low-sodium soy sauce
    • 1 tablespoon chili oil homemade or store-bought
    • 1 tablespoon rice vinegar

    Gyozas

    • 8 oz ground chicken
    • 5 garlic minced
    • ½ teaspoon ginger minced
    • 3 green onions thinly sliced
    • 1 ½ tablespoon low-sodium soy sauce
    • 1 egg
    • 1 ½ tablespoon cornstarch
    • 2 teaspoons sesame oil
    • ½ teaspoon salt
    • ½ teaspoon sugar
    • ½ teaspoon white pepper
    • Gyoza wrappers

    Slurry

    • 4 teaspoons cornstarch
    • 1 ½ tablespoons rice vinegar
    • ½ cups water

    Instructions
     

    • 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!
    Last Step: Please tap to leave a rating & comment sharing how you liked the recipe! This helps us create high-quality content for you & a food-loving community where we can all learn from each other 🙂

    Notes

    • 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: Heat up a small pan with a little oil, add about a teaspoon of filling, then cook & taste for adjustments before wrapping all the gyozas.
      • Start Small: It's much easier to start with 6 gyozas than with 10 since the pan will be bigger. Use a small pan with a small plate that fits within the pan to have control when flipping.
      • Adjust the Wings: Customize the slurry by adding more or less flour/cornstarch for different textures. Less flour creates delicate wings with more holes, while more flour results in thicker wings with fewer holes.

    Nutrition

    Serving: 7gyozasCalories: 50kcalCarbohydrates: 2gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 14mgSodium: 238mgPotassium: 106mgFiber: 0.1gSugar: 0.2gVitamin A: 26IUVitamin C: 0.5mgCalcium: 5mgIron: 0.3mg

    Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.

    Mikha using chopsticks to eat a bowl of noodles.

    HEY, I'M MIKHA!

    ...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.

    Now come on - Grab a seat & let's eat!

    • YouTube
    • Instagram
    • TikTok
    • Pinterest

    More About Me →

    Fresh Hot Bites!

    • Peanut noodles in a white bowl with chopsticks and topped with green onions and crushed peanuts.
      Spicy Peanut Sauce Noodles
    • Silver spoon scooping chili oil with bits of garlic and chili from pan.
      Homemade Garlic Chili Oil Recipe
    • Square plate of miso mushrooms garnished with chopped chives.
      Miso Mushrooms (with Soy Sauce)
    • Chopsticks holding a piece of spicy garlic edamame.
      Spicy Edamame with Garlic

    ⭐ Comments

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Mikha eating spicy noodles from a bowl.

    HEY FRIEND, I'M MIKHA!

    ...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.

    Now come on - Grab a seat & let's eat!

    More About Me →

    Follow for More
    Drool-Worthy Content!

    YouTube
    Pinterest
    TikTok
    Instagram

    Picnic & Grill

    • White oval plate with Kalbi topped with sesame seeds & green onions on a white table.
      Korean Marinated Flanken Short Ribs - Kalbi
    • Vermicelli bowl with lemongrass chicken and other toppings and nuoc cham on the side.
      Vietnamese Vermicelli Rice Noodle Salad with Chicken
    • Picking up Vietnamese shrimp summer roll.
      Vietnamese Shrimp Salad Rolls with Peanut Sauce
    • Chicken satay skewers on a blue plate with cucumber slices and peanut sauce.
      Easy Chicken Satay Recipe
    • Ribs slathered in bbq sauce on a parchment-lined baking tray.
      Gochujang Ribs
    • Charred shishito peppers with thin lemon slices on a white plate.
      Charred Shishito Peppers

    Popular Recipes

    • Eggplant tofu stir-fry topped with sesame seeds & green onions in a white bowl.
      Stir Fry Eggplant Tofu
    • Closeup of Hawaiian garlic shrimp with rice.
      BEST Hawaiian Garlic Shrimp Recipe
    • Lifting chili oil garlic noodles with chopsticks.
      EASIEST Chili Oil Garlic Noodles
    • Holding two halves of Japanese egg salad sandwiches with chives sprinkled on top.
      Japanese Egg Salad Sandwich (Tamago Sando)
    • Baking pan of sushi bake with green onions and nori.
      Immitation Crab Sushi Bake
    • Chopsticks holding a piece of spicy garlic edamame.
      Spicy Edamame with Garlic

    Footer

    ↑ back to top

    Quick Links

    Explore Recipes

    Shop Kitchen Essentials

    About Mikha

    Privacy Policy

    Accessibility Statement

    Keep in Touch!

    Get in Touch!

    Subscribe

    Pinterest

    Instagram

    Tiktok

    Mikha Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Copyright © 2022 MIKHA EATS