Description
Crispy pan-fried chicken gyoza with a juicy, savory filling and a flavorful homemade dipping sauce inspired by traditional Japanese dumplings.
Ingredients
2 tablespoons rice vinegar (for sauce)
2 tablespoons soy sauce (for sauce)
1 teaspoon grated ginger (for sauce)
1 clove garlic, minced (for sauce)
1 scallion, chopped (for sauce)
½ teaspoon sesame oil (for sauce)
1 pound ground chicken
2 cloves garlic, minced
1-inch knob ginger, grated
1 tablespoon finely diced scallions
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon soy sauce
¼ teaspoon salt
¼ teaspoon black pepper
1 (12-ounce) package gyoza wrappers (about 30)
⅓ cup water
Avocado oil, for frying
Instructions
- In a small bowl, mix all gyoza sauce ingredients together and set aside.
- In a large bowl, combine all filling ingredients and mix until evenly blended.
- Lay gyoza wrappers on a clean surface and place about 1 tablespoon of filling in the center of each.
- Lightly brush the edges with water, fold into a half-moon shape, and pinch edges to seal.
- Heat avocado oil in a large skillet over medium heat.
- Place gyoza in a single layer and cook until the bottoms are golden brown.
- Flip and cook the other side until lightly crisp and fully cooked.
- Remove from the skillet and serve warm with the prepared dipping sauce.
Notes
Do not overfill wrappers to prevent tearing.
Work in batches to avoid overcrowding the pan.
Gyoza can be frozen uncooked for later use.
Add chili oil to the sauce for heat if desired.
Nutrition
- Serving Size: 5 gyoza
- Calories: 280
- Sugar: 2g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
