Recipes & Cooking International Recipes Asian Recipes Japanese Recipes Japanese Pan-Fried Chicken Gyoza Be the first to rate & review! A ground chicken filling is the start of these delicious fried dumplings. Try them with our homemade gyoza dipping sauce recipe. By Diana Kuan Published on February 24, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Kelsey Hansen Cook Time: 1 hr Total Time: 1 hr Servings: 4 Yield: 26 Jump to Nutrition Facts Mirin, a sweet rice wine, balances well with tamari's salty richness in this gyoza recipe. Crinkly-edge napa cabbage, or Chinese cabbage, backs up the mirin with a subtle sweetness. Just when you thought these homemade dumplings couldn't get any better, the pan-frying in peanut oil brings a nutty taste that will leave your stomach hungry for more. Our step-by-step instructions for wrapping these dumplings make it easy to build these authentic Japanese dumplings from scratch. Learn How to Make Dumplings Asian-Style from Scratch 4 Ways Ingredients Japanese Pan-Fried Chicken Gyoza 8 oz. uncooked ground chicken 2 cups shredded napa cabbage 2 Tbsp. finely chopped shallot 2 Tbsp. tamari or soy sauce 2 Tbsp. mirin (sweet rice wine) 1 Tbsp. toasted sesame oil 26 dumpling wrappers rolled thin 2 to 3 Tbsp. peanut oil or vegetable oil Tamari-Garlic Dipping Sauce 2 Tbsp. tamari or soy sauce 2 Tbsp. thinly sliced green onion 1 Tbsp. rice vinegar 2 garlic cloves, minced 1 tsp. sesame seeds Directions For filling, in a bowl combine chicken, cabbage, shallot, tamari, mirin, and sesame oil; mix well. Cover wrappers with a slightly damp towel to keep them from drying out. Fill a small bowl with water. Place a wrapper on the work surface. Spoon one heaping teaspoon filling onto the center of the wrapper. DIY Dumpling Wrappers To shape dumpling, dip your finger in water and moisten the edges all around. Carson Downing Using your thumb and index finger on one hand, make a small pleat on one edge of the wrapper. Fold the pleat over and press into side of wrapper. Carson Downing Continue making a total of five to six pleats on one side of the wrapper. Carson Downing Bring the unpleated side of the wrapper up to the pleated side and pinch sides together to seal. Set shaped dumpling on a baking sheet and cover with a slightly damp towel. Repeat with remaining wrappers and filling. Heat a 12-inch skillet or a large flat-bottom wok over medium-high until a bead of water sizzles and evaporates on contact. Add 1 Tbsp. of the peanut oil and swirl to coat the bottom. Place seven to 10 dumplings, smooth sides down, in skillet. Cook until dumplings start to brown, 2 to 3 minutes. Reduce heat to medium. Test Kitchen Tip: Pan-frying is the most common way to cook gyoza. To protect yourself against splattering oil when you add water for the final steaming step, hover a lid over the pan as you pour the water into the hot skillet, then cover quickly. Carefully add ¼ cup water to skillet; immediately cover with a lid to contain any spitting oil. Steam dumplings until most of the water has evaporated, 4 to 5 minutes. Uncover; loosen dumplings with a spatula. They should be golden brown on bottom. Carefully wipe skillet dry; repeat with remaining oil and dumplings. Serve gyoza with Tamari-Garlic Dipping Sauce. Make-Ahead Tip: Batch-freezing is the best way to preserve the gyoza. Arrange uncooked dumplings on a baking sheet lined with parchment paper. Freeze until dumplings are firm, 30 minutes to 1 hour. Transfer frozen dumplings to a resealable plastic freezer bag; freeze up to 3 months. Cook frozen dumplings as directed in Step 5, adding 2 minutes to steaming time. Rate It Print Nutrition Facts (per serving) 540 Calories 26g Fat 43g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 540.4 % Daily Value * Total Fat 26.4g 34% Saturated Fat 6g 30% Cholesterol 118.5mg 39% Sodium 1862.5mg 81% Total Carbohydrate 43.1g 16% Dietary Fiber 1.8g 7% Total Sugars 5.5g Protein 30.7g 61% Vitamin D 0.1mcg 1% Vitamin C 4.7mg 5% Calcium 87.3mg 7% Iron 3.9mg 22% Potassium 691mg 15% Fatty acids, total trans 0.1g Vitamin D 6.1IU Alanine 1.6g Arginine 1.9g Ash 7.1g Aspartic acid 2.6g Caffeine 0mg Carotene, alpha 26.7mcg Choline, total 81.8mg Copper, Cu 0.3mg Cystine 0.4g Energy 2260.6kJ Fluoride, F 0mcg Folate, total 89.7mcg Glutamic acid 5.9g Glycine 1.4g Histidine 0.9g Isoleucine 1.3g Leucine 2.3g Lysine 2.2g Methionine 0.7g Magnesium, Mg 56.7mg Manganese, Mn 0.6mg Niacin 9.6mg Phosphorus, P 325.8mg Pantothenic acid 1.2mg Phenylalanine 1.3g Phytosterols 56.1mg Proline 1.7g Retinol 16.6mcg Selenium, Se 40mcg Serine 1.3g Starch 0g Theobromine 0mg Threonine 1.2g Vitamin E (alpha-tocopherol) 2.3mg Tryptophan 0.3g Tyrosine 1g Valine 1.4g Vitamin A, IU 314.2IU Vitamin A, RAE 29.4mcg Vitamin B-12 0.7mcg Vitamin B-6 0.6mg Vitamin K (phylloquinone) 25.7mcg Water 168.9g Zinc, Zn 2.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.