Crispy Chicken Gyoza
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!
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 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 4 hours, then transfer them to an airtight container.
- Stir together slurry ingredients. Set aside.
- Heat a medium-sized skillet on medium heat. You’ll want to use a skillet with low sidewalls so your crispy skirt has a lower chance of cracking when flipping it onto a plate. Add about ½ tablespoon oil to the pan then add 7 dumplings to the pan. If you want an extra crispy skirt, you can add fewer dumplings to the pan. Stir the slurry ingredients well, 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 gyozas are cooked through, the liquid has evaporated, and a golden skirt has formed.
- Turn off the heat, place a plate on top of the gyozas then flip the pan and plate simultaneously. Lift the pan to reveal the dumplings then serve immediately with dipping sauce on the side. Enjoy!
Notes
- Protein: If you're not in the mood for chicken, you can use ground pork, chopped shrimp, or a combination of proteins!
- Extra Crispy Skirt: Add fewer dumplings in the pan if you want a crispier skirt.
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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.