I love this recipe because it brings restaurant-style gyoza into my own kitchen without feeling complicated. I enjoy how the filling comes together quickly with simple ingredients, and I like that pan-frying gives the dumplings a delicate crisp while keeping the inside tender. I also appreciate how easy it is to make these ahead for gatherings or casual meals.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Miscellaneous ▢1 12-ounce package gyoza wrappers about 30 wrappers ▢⅓ cup water ▢avocado oil for frying
Directions
I start by making the gyoza sauce. I mix all the sauce ingredients together in a small bowl and set it aside until I am ready to serve.
For the filling, I add all the filling ingredients to a large bowl and mix until everything is thoroughly combined.
To assemble the gyoza, I lay the wrappers out on my work surface and spoon about one tablespoon of filling into the center of each wrapper. I lightly brush the edges with water, fold the wrapper over the filling into a half-moon shape, and pinch the edges tightly to seal.
I heat avocado oil in a large skillet over medium heat and place the gyoza in a single layer, working in batches if needed. I cook them until golden brown, flip, and cook the other side until crisp. Once cooked, I remove them from the pan and serve them warm with the prepared gyoza sauce.
Servings and Timing
This recipe makes about 30 gyoza, which I divide into 6 servings of approximately 5 gyoza each. Prep time takes around 20 minutes, cooking takes about 25 minutes, and the total time comes to roughly 45 minutes.
Variations
I sometimes swap ground chicken for ground turkey when I want a lighter option. When I want extra flavor, I like adding finely chopped napa cabbage or mushrooms to the filling. I can also steam the gyoza after pan-frying by adding a splash of water to the skillet and covering it briefly.
Storage/Reheating
I store leftover cooked gyoza in an airtight container in the refrigerator for up to three days. To reheat, I warm them in a skillet over medium heat to bring back their crisp texture. I can also reheat them in the microwave, though they will be softer.
FAQs
Can I freeze these gyoza?
I like freezing them uncooked in a single layer, then transferring them to a freezer-safe bag for up to two months.
Do I need a dipping sauce?
I enjoy them most with the gyoza sauce, but they are still flavorful on their own.
Can I bake the gyoza instead?
I can bake them, but I find pan-frying gives the best texture and flavor.
What if my wrappers tear?
I use a little extra water to seal small tears, and I handle the wrappers gently to prevent damage.
Can I make these ahead of time?
I often assemble the gyoza a few hours ahead and keep them covered in the refrigerator until cooking.
Why won’t my gyoza brown?
I make sure the skillet and oil are hot enough before adding the gyoza.
Can I use store-bought dipping sauce?
I can, but I prefer the homemade sauce for its fresh flavor.
How much filling should I use per wrapper?
I stick to about one tablespoon to avoid overfilling and tearing.
Are these spicy?
I find them mild, but I sometimes add chili oil or chili flakes to the sauce.
Can I steam these instead of frying?
I can steam them, but I miss the crisp texture that pan-frying provides.
Conclusion
These chicken gyoza are one of my go-to recipes when I want something satisfying, flavorful, and fun to make. I love how they combine a crisp exterior with a juicy filling, and they always feel like a special treat whether I serve them as an appetizer or a main dish.
