These homemade chicken gyoza are crispy on the outside and juicy on the inside, making them the perfect bite-sized snack or appetizer. Easy to make and full of flavor, they’re sure to become a family favorite in no time.
Start by heating a couple teaspoons of canola oil in a large skillet over medium-high heat. Toss in the chopped onion, carrots, and cabbage, and sauté them for about 3 minutes until they soften a bit. Move the veggies to a big bowl and let them cool for around 15 minutes. Once cooled, add the ground chicken along with brown sugar, sesame seeds, sesame oil, five-spice powder, garlic, ginger, salt, and pepper. Mix everything together really well until it’s fully combined.
Lay out your wonton wrappers on a clean surface. Scoop about a teaspoon and a half of the filling into the center of each wrapper. Moisten the edges with a little water using your finger or a brush, then fold one corner over to the opposite corner to make a triangle. Next, bring the two side corners together over the center and press firmly, squeezing out any air inside.
Preheat your oven to 200°F (95°C) and set a wire rack on a baking sheet to keep the gyoza warm after cooking. Heat a tablespoon of oil in the skillet over medium heat, then add 6 to 8 gyoza at a time. Cook them until they’re golden brown on the bottom, flipping halfway through, which should take about 4 to 5 minutes. Pour in about 1 ½ tablespoons of chicken broth, cover the pan, and let them steam for another minute or so until the filling is cooked through. Transfer the cooked gyoza to the wire rack in the oven to stay warm.
Repeat this process with the rest of the gyoza, using the remaining oil and chicken broth. Enjoy them fresh and hot!
- Use a non-stick pan for frying to get a nice golden crust without sticking.
- Don’t overfill the wrappers to avoid tearing during cooking.
- Add a splash of water and cover the pan to steam the gyoza for soft, tender tops.
These dumplings are crispy on the outside and juicy on the inside. They bring together savory chicken and fresh vegetables in a bite-sized treat. Perfect for sharing with family or friends, they offer a satisfying mix of flavors and textures.
Serve with a simple dipping sauce made from soy sauce, rice vinegar, and a touch of chili oil. Pair them with a light salad or steamed rice for a complete meal. They also work great as an appetizer or party snack.
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat by pan-frying again briefly to restore crispiness or steam them gently. You can also freeze uncooked gyoza on a tray before transferring to a bag for longer storage.
