Making chicken gyoza at home is one of those rewarding cooking projects that perfectly balances simplicity with a touch of skill. What draws people to this recipe is the crave-worthy combination of juicy, flavorful filling wrapped in a paper-thin, crisped-to-perfection wrapper.
This recipe stands out because it uses ground chicken seasoned with fresh garlic and ginger, layered with just the right amount of soy sauce and warming spices like paprika and black pepper.
Achieving that perfect crispy bottom while keeping the top steamed and tender is a small but satisfying challenge for many home cooks — here’s a tip: adding water slowly and covering the pan during cooking creates that iconic texture contrast.
The aroma of seared chicken mixed with fragrant ginger and soy sauce will fill your kitchen, making this dish irresistible. Gyoza’s popularity continues to rise worldwide, thanks to its satisfying texture and adaptable flavor profile, and it’s a fantastic option if you want a meal that feels indulgent yet balanced.
Serve alongside a zingy Jalapeño Hot Sauce or sip on a refreshing Limoncello Spritz to elevate your dinner experience.
This dish isn’t just delicious — it’s a great way to enjoy a protein-rich, low-carb meal that keeps you full and satisfied.
Try this recipe and share how you make it your own!
Why I Love This Recipe (And You Will Too!)
- Fresh and vibrant flavors: The ginger and garlic blend beautifully into the chicken, keeping the filling bright and never heavy.
- Perfect texture balance: Combining steaming and frying creates that signature crispy bottom with a tender, soft top — something store-bought gyoza just can’t match.
- Personal seasoning touch: Over time, I’ve adjusted the salt and spices to suit my family’s tastes, making the flavor just right.
- Weeknight-friendly: This recipe fits seamlessly into a busy schedule — quick to prepare yet impressive enough for guests.
- Healthy and satisfying: Packed with protein and light on carbs, it’s a meal that leaves me full but never weighed down.
Chicken Gyoza Recipe
Equipment
- Frying pan with lid (non-stick preferred)
- Spoon or small scoop (for filling)
- Spatula or Tongs
- Plate or tray (for arranging gyoza before cooking)
Ingredients
- 1 pack won ton wrappers
- 1/3 cup water
- 1 Tbsp oil frying
gyoza filling:
- 1 lb ground chicken
- 2 garlic cloves minced
- 2 tsp ginger grated
- ¼ tsp ground black pepper
- ¼ tsp ground paprika
- ½ tsp salt
- 1 tsp green onion chopped
- 1 ½ tsp soy sauce
gyoza sauce:
- 1/2 cup chicken broth
- 2 Tbsp soy sauce
- ½ tsp ginger grated
Instructions
- In a bowl, combine ground chicken, minced garlic, grated ginger, black pepper, paprika, salt, green onion, and soy sauce. Mix well.
- Place a won ton wrapper on your hand, moisten the edges with water, and add about a teaspoon of filling in the center.
- Fold the wrapper in half and pinch the edges to seal, creating a half-moon shape.
- Heat oil in a frying pan over medium heat. Place gyoza flat-side down and cook until bottoms are golden brown (about 2-3 minutes).
- Add 1/3 cup water to the pan and cover immediately to steam for 5-6 minutes until the chicken is cooked through.
- Remove the lid and cook for another minute to crisp up the bottoms again.
- Mix chicken broth, soy sauce, and grated ginger for the dipping sauce. Serve warm with gyoza.
Nutrition
Best Tips For Perfect Chicken Gyoza!
- Balance moisture in the filling: Too much moisture can make the gyoza wrappers soggy and hard to seal. Use finely grated ginger and garlic to release flavor without adding extra liquid. If your filling feels too wet, a small pinch of cornstarch can help bind it.
- Seal with confidence: Wet the edges of the wrapper lightly but evenly with water to avoid tearing. Press firmly along the seams and consider pleating the edges for a traditional look and better grip.
- Control your heat: Start with medium heat to crisp the bottoms, then lower it when steaming to gently cook the filling without toughening the meat. This two-step cooking ensures a delightful contrast between crispy and tender.
- Use a non-stick pan with a tight-fitting lid: This combination traps steam perfectly, cooking the gyoza evenly while preserving that coveted crisp base.
- Let them rest briefly before serving: After cooking, letting the gyoza sit for a minute helps the juices redistribute inside, making each bite juicier and more satisfying.
Quick Questions?
Q: Can I use store-bought gyoza wrappers?
Ans: Absolutely! Store-bought won ton wrappers work great and save time. Just keep them covered with a damp towel to prevent drying out.
Q: Can I freeze cooked or uncooked gyoza?
Ans: Yes, freeze uncooked gyoza on a tray before transferring to a bag. Cooked leftovers reheat well in a pan or steamer.
Q: What can I substitute for chicken broth in the dipping sauce?
Ans: Vegetable broth or even water with a pinch of chicken bouillon works fine in a pinch.
Q: How spicy is this recipe?
Ans: Mild by itself — add spicy dipping sauces like Jalapeño Hot Sauce for heat.
