If you’ve never tried gyoza, get ready for a new favorite! These Japanese-style dumplings are filled with juicy chicken, cabbage, scallions, shiitake mushrooms and fresh ginger. They make a perfect light meal or anytime snack.
This recipe shows you three easy ways to cook them: pan-fry for crispy bottoms, boil for a tender bite or microwave for a quick fix. No matter which method you choose, serve them with the included gyoza sauce for an authentic finish.
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Recipe details
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Ingredients
Instructions
- Pan-Fry Method: Heat 1 tablespoon cooking oil in a large pan over high heat. Place gyoza flat sides down in the pan. Add ⅓ cup water (watch for splatter), cover and bring to a boil. Reduce heat to medium and cook until water evaporates and bottoms are crispy, 5-6 minutes. Serve with gyoza sauce on the side.
- Boil Method: Bring a medium pot of water (or chicken broth for extra flavor) to a boil. Add gyoza and cook until warmed through, 3-5 minutes. Drain and serve with gyoza sauce.
- Microwave Method: Place gyoza on a microwave-safe plate and cover with a damp paper towel. Microwave until warmed through, 1-2 minutes. Serve with gyoza sauce.
Recipe Tips
For extra crispy bottoms, don’t skip the pan-fry method and make sure the water fully evaporates.
If boiling, using chicken broth instead of water adds more flavor to the dumplings.
When microwaving, covering with a wet paper towel keeps the gyoza moist.
FAQ
Can I cook these gyoza from frozen?
Yes, the gyoza can be cooked directly from frozen. Adjust cooking time slightly if needed, especially for the pan-fry method.
What dipping sauce goes with chicken gyoza?
A traditional gyoza sauce made from soy sauce, rice vinegar and a touch of sesame oil is perfect. This recipe includes a pre-made sauce.
How do I store leftover cooked gyoza?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until warmed through.
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